Liyofilizasyonun Karadut (Morus nigra) Kurutmadaki Potansiyelin in Belirlenmesi.

Potential of lyophilization for black mulberry drying in comparison to convectional and vacuum drying was investigated. Water content, aw, total anthocyanins, L* and a* values and bulk density of fresh berry were 1.109 g/mL whereas %5.97, 0.29, 230 mg/L, 5.65, 6.51, 0.092 g/mL in lyophilized, %8.78, 0.39, 74 mg/L, 3.87, 2.5, 0.368 g/mL vacuum dried and %9.79, 0.44, 67 mg/L, 3.98, 2.0, 1.109 g/mL convectional dried samples after 24h drying period respectively. One way ANOVA indicated that the difference in water content and L* values were significant (p<0.05) while differences anthocyanin content and a* values was not significant between convectional and vacuum drying (p>0.05) but significant in lyophilization (p<0.05). Rehydration capacities of lyophilized, vacuum and convectional dried samples 0.15, 0.12 and 0.04 and differences were significant (p<0.05). Linear and polinomial models of change in water content depending to drying time were acceptable (R2>0.95). [ABSTRACT FROM AUTHOR]