Melon seed milk (MSM) powder was produced by aiming to get alternative vegetable milk from crushed Kırkağaç (Cucumis melo subsp. melo cv. Kırkağaç) and Çeşme (C. melo subsp. melo cv. Çeşme) type melon seeds. MSM was converted to powder form via spray dryer at inlet air temperature of 150 °C, air flow rate of 473 l · h(-1), aspiration ratio of 24 m(3) · h(-1)and feed flow rate of 8 ml · min(-1) in order to extend the shelf life and usage area. The moisture content and water activity of samples changed in range of 2.1 to 2.4 % and 0.260 to 0.310, respectively. Bulk densities and the tapped densities of powders were ranged from 340 to 360 kg · m(-3) and 730 and 740 kg · m(-3). MSM powders showed poor flow behavior as determined from Carr Index. The particle densities of powders ranged between and 1069 kg · m(-3). Wettability time of powders was found as 7 s. The Bingham model was the best model fitted to rheological data of MSM beverages. Sensory evaluation test results showed that, the beverage obtained from reconstituted Kırkağaç powder achieved the highest score by panelists.

ÖzDünya genelinde ve ülkemizde s›kl›kla tüketilen domates salças›, g›da endüstrisinde vakum alt›nda ›s›l ifllem uygulamas›n›n en yayg›n kullan›ld›¤› ürünlerden biridir. Bu çal›flmada domates salças› üretimi için laboratuvar ölçe¤inde tasarlanan, adsorbent madde olarak küre zeolit ile modifiye edilen sistem içerisinde vakum alt›nda ve atmosferik bas›nçta evaporasyon denemeleri gerçeklefltirilmifltir. Domates salças›n›n kalitesi üzerine evaporasyon tekni¤inin etkisi, CCRD (Merkezi Tümleflik Tasar›m) ile oluflturulan deneme deseni kullan›larak karfl›laflt›r›lm›flt›r. Evaporasyon ifllem de¤iflkenleri olarak s›cakl›k (66-94°C) ve süre (2.4-6.6 saat) seçilmifltir. Farkl› ifllem koflullar›nda üretilen domates salças› örneklerinde Briks, renk, siyah benek, pH, likopen de¤iflimi ve duyusal kalite analiz edilmifltir. Briks, renk, siyah benek miktar›, likopen ve duyusal kalite için genel olarak s›cakl›k ve sürenin art›fl›, belirtilen kriterlerin say›sal de¤er art›fl›nda önemli rol oynam›flt›r. pH de¤erlerinde ise ifllem de¤iflkenlerinin etkisi görülmemifltir.Anahtar kelimeler: Domates salças›, modifiye vakum f›r›n, alternatif piflirme teknikleri, likopen TOMATO PASTE PRODUCTION IN THE MODIFIED VACUUM OVEN WITH ZEOLITE BED AbstractTomato paste, which is frequently consumed in our country and throughout the world, is one of the products that are produced through the heat treatment under vacuum in the food industry. In this study, tomato paste production was carried out in laboratory scale modified system with spherical zeolite as adsorbent not only under vacuum but also at atmospheric condition. The effects of evaporation techniques were compared using the experimental design generated by CCRD (Central Composite Rotatable Design) with respect to tomato paste quality. Temperature (66-94°C) and time (2.4-6.6 hours) were selected as evaporation process conditions. Brix, colour, dark speck, pH, change in lycopene content and sensory quality of tomato paste samples produced at different conditions were analysed. Generally, temperature and time increment for Brix, colour, amount of dark specks, lycopene and sensory quality had played an important role in the increase of these properties. In pH values, no effect of process parameters was observed.

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