Proses aşamasındaki farklı uygulamaların patates cipsindeki akrilamid oluşumu üzerine etkileri
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Date
2024
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Aksaray Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışma, tüketicilerin maruz kaldığı patates cipsindeki akrilamid düzeyinin üretim sürecindeki farklı proses uygulamalarının deneysel ve istatistiksel olarak incelenmesini sunmaktadır. İlk aşamada dilim yıkama sıcaklığı, kızartma sıcaklığı ve kızartma süresi akrilamid seviyesini etkileyebilecek faktörler olarak belirlenmiştir. Çalışma için endüstriyel uygulamalar dikkate alınmış, üç farklı dilim yıkama sıcaklığı (30, 60 ve 90 ?C), kızartma sıcaklığı (175, 180 ve 185 ?C) ve kızartma süresi (175, 185 ve 195 s) belirlenmiştir. Deney tasarımı olarak çoklu parametrelerin analizinde başarıyla uygulanan Taguchi yönteminin L27 ortogonal dizisi kullanılmıştır. Çalışmada çıktı parametreleri olarak akrilamid, nem, yağ, L*, ?*ve b* değerleri ölçülmüştür. Minimum akrilamid miktarı için proses parametrelerinin optimum değerlerini belirlemek için S/N oranı ve varyans analiz yöntemi kullanılmıştır. Bu analizler incelendiğinde en ideal proses parametreleri akrilamid için 90?C dilim yıkama sıcaklığı, 175 ?C kızartma sıcaklığı ve 175 sn kızartma süresi olarak elde edilmiştir. Renk analiz değerleri için ise 30?C dilim yıkama sıcaklığı, 175 ?C kızartma sıcaklığı ve 175 sn kızartma süresi bulunmuştur. Nem miktarı için 90 ?C dilim yıkama sıcaklığı, 185 ?C kızartma sıcaklığı ve 195 sn kızartma süresi olarak, yağ miktarı için 30?C dilim yıkama sıcaklığı, 185 ?C kızartma sıcaklığı ve 175 sn kızartma süresi olarak elde edilmiştir. Varyans analiz sonuçları incelendiğinde en etkili proses parametrelerinin akrilamid, nem ve L* değeri için sırasıyla %37.45, %49.68 ve %60.26 ile kızartma sıcaklığı, ?*, b* ve yağ değeri için ise sırasıyla %40.50, %44.19 ve %45.15 ile kızartma süresi olduğu görülmüştür. Çalışma sonucunda, Taguchi analiz yöntemi ile cipsteki kalite özellikleri muhafaza edilirken akrilamid miktarının düşürülmesi sağlanmıştır.
This study presents an experimental and statistical examination of different process applications in the production process of the acrylamide level in potato chips to which consumers are exposed. In the first stage, slice washing temperature, frying temperature and frying time were determined as factors that could affect the acrylamide level. Considering industrial practices, three different slice washing temperatures (30, 60 and 90 ?C), frying temperature (175, 180 and 185 ?C) and frying time (175, 185 and 195 s) were determined for the study. The L27 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. In the study, acrylamide, moisture, fat, L*, ?* and b* values were measured as output parameters. S/N ratio and variance analysis method were used to determine the optimum values of process parameters for the minimum amount of acrylamide. When these analyzes were examined, the most ideal process parameters for acrylamide were obtained as 90 ?C slice washing temperature, 175 ?C frying temperature and 175 sec frying time. For color analysis values, 30?C slice washing temperature, 175 ?C frying temperature and 175 sec frying time were found. For the amount of moisture, 90 ?C slice washing temperature, 185 ?C frying temperature and 195 sec frying time were obtained, and for the fat amount, 30 ?C slice washing temperature, 185?C frying temperature and 175 sec frying time were obtained. When the variance analysis results are examined, the most effective process parameters are frying temperature with 37.45%, 49.68% and 60.26% for acrylamide, moisture and L* values, respectively, and frying with 40.50%, 44.19% and 45.15% for ?*, b* and fat values, respectively. It has been observed that there is a duration. As a result of the study, the amount of acrylamide was reduced while preserving the quality properties of the chips using the Taguchi analysis method.
This study presents an experimental and statistical examination of different process applications in the production process of the acrylamide level in potato chips to which consumers are exposed. In the first stage, slice washing temperature, frying temperature and frying time were determined as factors that could affect the acrylamide level. Considering industrial practices, three different slice washing temperatures (30, 60 and 90 ?C), frying temperature (175, 180 and 185 ?C) and frying time (175, 185 and 195 s) were determined for the study. The L27 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. In the study, acrylamide, moisture, fat, L*, ?* and b* values were measured as output parameters. S/N ratio and variance analysis method were used to determine the optimum values of process parameters for the minimum amount of acrylamide. When these analyzes were examined, the most ideal process parameters for acrylamide were obtained as 90 ?C slice washing temperature, 175 ?C frying temperature and 175 sec frying time. For color analysis values, 30?C slice washing temperature, 175 ?C frying temperature and 175 sec frying time were found. For the amount of moisture, 90 ?C slice washing temperature, 185 ?C frying temperature and 195 sec frying time were obtained, and for the fat amount, 30 ?C slice washing temperature, 185?C frying temperature and 175 sec frying time were obtained. When the variance analysis results are examined, the most effective process parameters are frying temperature with 37.45%, 49.68% and 60.26% for acrylamide, moisture and L* values, respectively, and frying with 40.50%, 44.19% and 45.15% for ?*, b* and fat values, respectively. It has been observed that there is a duration. As a result of the study, the amount of acrylamide was reduced while preserving the quality properties of the chips using the Taguchi analysis method.
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Keywords
Akrilamid, Kalite özellikleri, Patates cipsi, Taguchi, Acrylamide, Quality properties, Potato chips, Taguchi
