Investigation of some physicochemical and microbiological quality parameters of green bean dried in different conditions

As is known, the drying process extends the shelf life of foods and is one of the most common processes used in their preservation. In this study, the effects of two kinds of Green beans (Sirık and Otturak) dried in three different environments on some Microbiological and Physicochemical quality parameters were investigated. These processes took place under natural conditions, in the microwave and in the oven. Yeast-mold count, coliform bacteria, water activity, PH, dry matter, texture analysis, total mesophilic bacteria and color (L, a, b) values of fresh and dried green bean samples were taken into consideration.. While the water activity (aw) value of the fresh indeterminate green bean was 0.790, it was determined that it was 0.720 in the microwave after drying, 0.710 in the oven and 0.730 under natural condition. It was observed that the initial water activity (aw) value of the Green Bean sample was 0.770, 0.710 in the Microwave, 0.730 in the Oven and 0.740 in the natural condition after the drying process. In terms of color, it has been observed that the L * value of Otturak green beans, Natural Drying beans and Oven beans decreased, and Microwave beans increased. Indeterminate green beans, L * value, it was observed that Sun Dried green beans decreased, Oven green beans and Microwave SYF increased. It has been observed that the a* and b* values of the green beans in the otter decline in the oven, sun dried and microwave. It was observed that the a* and b* values of Indeterminate Green beans increased in Oven, Sun Dry and Microwave.