Ultrason Ön İşleminin Kurutulmuş Iğdır Kayısısının Kalite Özellikleri Üzerine Etkisi.

In this study, the effect of microwave, hot air and microwave-hot air combination on the physical and chemical properties of Iğdır apricot, which was subjected to ultrasound pre-treatment, was investigated. For this purpose, 10 minutes of ultrasound pre-treatment was applied to apricot fruit samples exposed to various drying processes including microwave (100 W), hot air (50 and 75 °C) and microwave-hot air combination (100 W-50 °C, 100 W-75 °C). In addition to bioactive compounds including total phenolic substance and antioxidant capacity, dried apricot fruit pieces with and without ultrasound pre-treatment were examined for physical properties such as rehydration, color, dry matter, water activity, pH and titratable acidity. Significant differences were observed between dried apricot samples, which were subjected to ultrasound pre-treatment and not, and it was concluded that apricots subjected to ultrasound pre-treatment and dried with a combination of microwavehot air were resulted with the best samples in terms of physicochemical properties. As a result of the study, it has been determined that ultrasound pre-treatment is a promising process for better preservation of fruit quality in dried apricots. [ABSTRACT FROM AUTHOR]