Using effect of infrared dryinig on quality parameter of dried mantu

Drying technology is the most common method in terms of conservation of foods. These techniques that use dry air are currently prefered. However, these methods have some disadvantages such as high cost and low quality so that is the reason why new researches have been done.In this study, mantu which is traditional food in turkey was dried with IR (İnfrared) drying application and the main purpose of this study to understand the difference between convectional drying method and IR drying technology and especially main focus was given to dry mantu with IR method instead of convectional drying technique. During the study, theradiation densities which is corresponding to different IR powers were applied to the food sample and it was compared with the conventional furnace drying method. At the end of the drying process; physical, chemical and microbiological analyses were done to find out the effect of drying on quality of mantu.According the results of the study; the shortest drying time was found as 40.5 minutes in NIR application at 1000 W and the maximum specific energy consumption (77.59 Mj/kg-su) was observed in MID-IR application at 500 W power. On contrary; the minimum energy consumption (36.91 Mj/kg-su) occured in NIR application at 400 W power. Additionally; when the results that include the protein content was examined, it can be understood that the most protein content (%10.38) was seen in NIR application at 300 W power. Contrary; the lowest amount ( % 8.27) was determined in MID-IR application at 1000 W power. According to the values that are related to color, the maximum avalue ( redness/greenness) was found in MID-IR application at 1000 W power and the minimum value was obtained at 400 W power. Furthermore; by considering the water absorption values; the maximum amount (% 140.26) was seen in MID-IR application at 300 W power and at the same conditions, minimum value was determined as % 124,23 at 1000 W power. In addition to this; MID-IR application shows similarity with water absorption values of mantu that was dried with aid of conventional method.Consequently; in the study, effect of drying proceses on microbial load were investigated with aid of microbiological analyses such as; number of aerobic mesophilic, bacteria counts, mold-yeastand rope spores. This study indicates that; the application of MIR is much more successful than application of MID-IR in terms of inactivation of microorganisms. Also according to microbiological analyses; the level of inactivated microorganism in IR method is higher than that occurs in conventional furnace drying system.Keywords : Infrared drying, specific energy, consumption, color, microbialogical quality.