بررسی میزان جذب روغن طی فرآیند سرخ‌کردن عمیق قطعات سیب‌زمینی پیش‌تیمارشده با فراصوت و آبگیری اسمزی

نویسندگان
1 دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
چکیده
چکیده با تغییر تمایل مصرف‌کنندگان به استفاده از مواد غذایی سالم و محصولات کم‌چرب، کاهش محتوای روغن در مواد غذایی سرخ­شده با حفظ کیفیت حسی اجتناب­ناپذیر است. در این پژوهش، پیش‌تیمار فراصوت در دو سطح فرکانس 20 و kHz40 به مدت 15 دقیقه و پیش‌تیمار آبگیری اسمزی در دو غلظت 2 و 4 درصد محلول نمک به مدت 3 ساعت روی قطعات سیب‌زمینی اعمال شده و به دنبال آن فرآیند سرخ‌کردن در 3 دمای 150، 170 و C°190 به مدت 60، 120، 180 و 240 ثانیه انجام شد. تأثیر پیش‌تیمارهای فوق روی جذب روغن و ویژگی­های حسی مورد بررسی و تجزیه و تحلیل قرار گرفت و برای بهینه‌سازی و بهبود تجهیزات و شرایط فرآیند سرخ­کردن، میزان جذب روغن در قطعات سیب‌زمینی پیش‌تیمارشده با فراصوت و آبگیری اسمزی بررسی شد. پیش‌تیمار آبگیری اسمزی باعث کاهش معنی‌دار (05/0P<) میزان جذب روغن در قطعات سیب‌زمینی سرخ‌شده گردید. استفاده از پیش‌تیمار فراصوت به همراه آبگیری اسمزی منجر به کاهش معنی‌دار میزان جذب روغن نسبت به نمونه‌های دیگر شد. مدل‌های تجربی پیشنهاد­شده در این پژوهش، به خوبی توانستند داده‌های آزمایشی را برازش نمایند. هم­چنین، پیش‌تیمار آبگیری اسمزی و تلفیق آن با پیش‌تیمار فراصوت، ویژگی­های حسی سیب‌زمینی‌های سرخ‌شده را بهبود بخشید.
کلیدواژه‌ها

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