بهینه‌سازی پیش‌تیمار آنزیمی شربت خام چغندرقند با استفاده از روش سطح پاسخ

نویسندگان
1 دانشجوی دکتری گروه علوم و صنایع غذایی- دانشگاه ارومیه- ایران
2 دانشیار گروه علوم و صنایع غذایی دانشگاه ارومیه
3 استادیار گروه علوم و صنایع غذایی
چکیده
در این پژوهش به منظور بررسی تاثیر متغیرهای پیش تیمار آنزیمی روی شاخص‌های تصفیه‌ای شربت خام چغندر از روش سطح پاسخ و طرح مرکب مرکزی (سه فاکتور و در پنج سطح) استفاده شد. از این رو تاثیر دمای گرمخانه‌گذاری (55-40 درجه سانتی‌گراد)، زمان واکنش (100-20 دقیقه) و غلظت پکتیناز (02/0-001/0 درصد حجمی/حجمی) روی ویسکوزیته، کدورت، رنگ و درجه خلوص شربت خام چغندرقند مطالعه و به خوبی توسط یک مدل چند جمله‌ای درجه دوم برازش گردید (85/0 < R2). نتایج آزمایشات نشان داد که دمای گرمخانه‌گذاری مهمترین متغیر تاثیرگذار روی شاخص‌های تصفیه­ای می‌باشد، به طوری که روی اغلب پاسخ‌ها تاثیر معنی‌دار داشت. شرایط پیش‌تیمار آنزیمی بدست آمده در این مطالعه، شامل 012/0 درصد غلظت آنزیم در دمای 49 درجه‌سانتی گراد به مدت 65 دقیقه می‌باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology

نویسندگان English

Edris Arjeh 1
Mir Khalil Pirouzifard 2
sajad pirsa 3
1 Ph.D student of department of food science and technology, Urmia, Iran.
2 Assistance professor of department of food science and technology, Urmia university, Iran
3 Assistant Professor of department of food science and technology
چکیده English

In this research, response surface based on central composite design (3-factor 5-level) was applied to estimate the efficacy of independed variables on quality indexes (depended variables) of raw beet juice. Hence, the effect of different durations (20-100 min), temperatures (40-55 °C), and at various concentration level of pectinase (0.001-0.02 % v/v) on viscosity, color, turbidity and purity of sugar beet juice were investigated and successfully coordinated by a second-order polynomial model (R2 > 0. 85). The experiments indicated that the temperature was the most important variable affecting the characteristics of the raw juice as it exposes a significant effect on the responses. The optimum enzymatic treatment condition from the study was at 0.012 % enzyme concentration at 49 ֯C for 65 min.

کلیدواژه‌ها English

Sugar beet
Enzymatic pre-treatment
Pectinase enzyme
response surface methodology
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