Hıyarlarda boşluk hasarının engellenmesi
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- Tez No: 28382
- Danışmanlar: PROF. DR. ULGAR GÜVENÇ
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1993
- Dil: Türkçe
- Üniversite: Ege Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 86
Özet
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Özet (Çeviri)
In this study, the dissolved CO4 in brined cucumbers which causes bloater damage is removed by controlled fermentation process where Lactobacillus piantarun is used as a starter culture. Bloater damage is related directly to percent N2 and inversly to percent COg in the internal gas of the cucumbers when they are brined. When cucumbers are brined, liquid clogs the intercellular gas spaces of the tissues that normally permit rapid diffusion of gasses in fresh cucumbers. The liquid clogged layer encloses the internal gasses with in the fruit and functions as a differentially permable barrier to N^ and CO^. Since, N2 is predominant gas with in the fresh fruit and since CO^. concentration in the brine is high, a diffusion gradient for CO2. exist toward the fruit inside. Carbon dioxside, which is much more soluble than Nj., diffuses from the brine into the fruit faster than N^ can diffuse from the fruit. As a result, the transter of CO 2, to the fruit inside results in sufficient internal gas pressure due to CO^ plus N2 to damage the fruit flesh and causing a gas pocket, bloater formation. In 1992 and 1993 seasons no 3 (3.5-5.0 cm diameter) harvest cucumbers are used in controlled fermentation which took place in 1500 1 polyester tanks. Potasiun sorbate is added to the brine to prevent mold and yeast growth which causes the production of CO^ inside the brine. Also calcium chloride is addede to the brine to prevent the softening of cucumbers which is the result of enzymes produced by bacterias inside the brine. The pH of the brine is buffered to 4.5 and L. -pi an t arum £ and L.plantarum \Z is inoculated as a starter culture. As purging gas, air is used in 1.0-1.5 m3/h flow rates with help of a compressor. One group of the experiment is done without purging prosses. During the fermentation period everyday, samples are taken from the brine and dissolved CO 2. concentration is calculated. The end of the fermentation was understood from the lactic acid concentration produced in brine and from the opaque color- inside of the fruit. After the fermentation, samples of cucumbers were taken to determine baloon, lens and honeycomb type of bloater percents from the top, middle and bottom of the tank. 71In the experiments which L. plant arum E is inoculated and which is not purged with air, it was detected that 12.5 % of cucumbers were damaged by bloater formations. In the same conditions when the fermentation tank is purged with air, it was detected that only 7.2 % of cucumbers were damaged by bloater formations. In the other group of experiments which L.plantarum V is inoculated and which is not purged with air, it was detected that 23.7 % of cucumbers were damaged by bloater formations. In the same conditions when the fermentation tank is purged with air, it was detected that only 10.9 % of cucumbers were damaged by bloater formations. The results shows that, in tanks where side arm purger is used the dissolved C02 level was min. compared to the tanks where no SAP is used. Therefore min. bloater damage is detected in tanks where SAP is used. Disadvantages of using air as purging gas, is the 0^ component of air. Oxygen causes, off colors and softening of cucumbers due to the enzymatic activity of anaerobic bacterias. Especially, on the purger outlet, off colored cucumbers are detected. The use of Nj- as purging gas for the first 2 days will cause anaerobic conditions inside the fermentation tank and this will prevent the softening and off colors. 72
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