Özet:

The summary. Traditional hot air methods are used in our country to dry the logic. These methods cause loss of quality in the product. Therefore, alternative methods for the drying process are being studied to traditional techniques. This is an infrared (IR) process that can be used for this purpose. The most important parameters in the drying processes are the effect of temperature and temperature on the product. One of the substances that may have a negative effect on the product is the formation of hydroxymethyl furfural (HMF). HMF is one of the non-enzymatic bleeding reaction products. As the amount of HMF increases, the nutritional value of the product decreases. In the study, in order to prevent these negative effects, the method of drying of logic was used as an alternative to the traditional method of drying of 250 W IR alone and as a vacuum combination, the HMF amounts formed and the product’s sensual characteristics were studied. The HMF amounts of dry logic using 250 W IR combined with the vacuum were found lower than the traditional method and higher in sensual quality (P<0,01). As a result, the logic has come to the conclusion that different drying methods such as the combined use of IR drying and vacuum application in industrial production should be studied. Keywords: Logic, HMF, infrared (IR) drying, vacuum drying, sensual quality Abstract. Conventional hot-air drying methods are used in drying of logic (stuffed pasta) in Turkey. These methods cause quality losses in the product. Therefore search for alternative methods to the conventional drying has been underway. Infrared (IR) drying process is an alternative technique for this purpose. The most important parameters in the drying processes are drying temperature and its effects on the product. Hydroxymethyl furfural (HMF) formation is one of the indicators for the effects of temperature on the product quality. HMF is one of the non-enzymatic browning reaction products. As the amount of HMF increases, the nutritional quality of the product decreases. In this study, IR drying (250 W), alone or in combination with vacuum application, was used in drying of logic as alternative to conventional hot-air drying, and HMF formation and sensory properties of the product were investigated. It was found that the levels of HMF were lower and the sensory qualities were higher in logic samples dried by 250 W IR-vacuum combination than those dried by the conventional method (P<0,01). It was concluded that different industrial drying methods for logic, such as IR and vacuum combinations, should be investigated. Keyword: Stuffed Cake, HMF, infrared (IR) drying, vacuum drying, sensory quality

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