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Duyusal özellikler bakımından elde ettiğimiz veriler doğrultusunda tuzlanmıĢ grupların görünüĢ, renk, koku, lezzet, yapı (tekstür) ve genel beğeni parametrelerinde orta ve iyi düzeyde puanlar almıĢtır. Yapı (tekstür) puanları dikkatli incelendiğinde MK ile kurutulan grupların TK ile kurutulan gruplara kıyasla daha düĢük puanlar aldığı tespit edilmiĢtir. Bu durum MK uygulamasının yapı üzerinde olumsuz bir etkiye sahip olduğu sonucuyla açıklanabilir.

Büzülme oranı uygulanan kurutma tekniklerinden etkilenmiĢ, tuzlanan balıklar hedeflenen nem içeriğine (%40) kadar kurutulmuĢ olup, tuzlamadan bağımsız olarak MK uygulanan grupların TK uygulanan gruplara göre daha düĢük büzülme oranlarına sahip olduğu saptanmıĢtır. MK uygulamasının TK‟ye göre daha hızlı su kaybına neden olması elde edilen sonuçları desteklemektedir.

Matematiksel modelleme son zamanlarda dünya genelinde yaygın olarak kullanılmakta olup geliĢtirilen teknolojilerin tahmin edilebilme özelliklerini göz önüne sermektedir.

Dünyanın her yerinde araĢtırmacılar matematiksel modellemeye yönelerek geliĢtirdikleri teknolojilerin tahmin edilebilirliğini test etmektedirler. Uygulanan tüm kurutma iĢlemleri boyunca elde edilen zamana bağlı ANO değiĢim verileri kullanılarak 10 farklı ince tabaka kurutma modelinin uyumluluğu test edilmiĢ “Midilli” modelinin kurutma eğrilerini tanımlayan en uygun model olduğu sonucu elde edilmiĢtir.

Bu tez çalıĢmasından elde edilen bulgular ıĢığında mikrodalga ile kurutma yönteminin balık kurutmada etkili bir Ģekilde kullanılabileceği görülmüĢtür. Ayrıca, NaCl alternatifi olarak KCl kullanımının hem sağlık hem de ürün kalite özellikleri üzerine olumlu etkileri olduğu ifade edilebilir.

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