بررسی میزان افزایش ترکیبات فنولی برگه شلغم در محلول اسمزی حاوی عصاره چای ترش و بررسی کنتیک خشک‌کردن آن با هوای داغ

نویسندگان
فخری شهیدی 1
محمد مالکی 2
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران. صندوق پستی 1163-91775 تلفن: 05138805778 آدرس ایمیل : fshahidi@um.ac.ir
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران. صندوق پستی 1163-91775 تلفن: 05138805778 آدرس ایمیل ayask0946@gmail.com
چکیده
در این پژوهش، آبگیری اسمزی از برش‌های شلغم با هدف غنی‌سازی آن با ترکیبات فنولی چای ترش و سپس خشک‌کردن آن‌ها با استفاده هوای داغ صورت گرفت. متغیرهای مستقل مرحله‌ی آبگیری اسمزی غلظت محلول ساکارز (30، 50 و 70 درصد) ، مدت‌زمان اسمز (45، 75 و 105 دقیقه) و دمای محلول اسمزی(60، 70 و80 درجه سانتی گراد ) در نظر گرفته شد. متغیرهای وابسته (پاسخ) این مرحله شدت آب‌زدایی، جذب مواد جامد، کاهش وزن و میزان جذب ترکیبات فنولی بودند. نتایج نشان داد که متغییرهای مستقل اثر معنی‌دار و محسوسی بر متغییرهای وابسته دارند. شرایط بهینه مرحله‌ی آبگیری اسمزی با هدف شدت آب‌زدایی و جذب ترکیبات فنلی بیشتر و کمترین جذب مواد جامد، غلظت 35% محلول اسمزی، زمان 105 دقیقه و دمای °C 80 تعیین شد. برگه‌های شلغم طبق شرایط بهینه محاسبه شده، اسمز شدند و در خشک‌کن هوای داغ در دماهای 60، 70 و80 درجه سانتی گراد تا رسیدن به وزن ثابت خشک گردیدند. نسبت‌های رطوبتی برای هر سه دما با 10 مدل رایج خشک کردن هوای داغ برازش شدند. مدل دوجمله‌ای دارای بهترین برازش با داده‌های آزمایشی بود. میزان ضریب نفوذ مؤثر برای دماهای 60، 70 و80 درجه سانتی گراد به ترتیب 9-10×83/1، 9-10×03/2 و 9-10×04/3 مترمربع بر ثانیه و میزان انرژی فعال‌سازی برای دماهای 60، 70 و80 درجه سانتی‌گراد 1221/25 کیلوژول بر مول محاسبه شد.
کلیدواژه‌ها
ترکیبات فنولی
خشک‌کردن هوای داغ
چای ترش
شلغم

موضوعات

عنوان مقاله English

Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics

نویسندگان English

fakhri shahidi 1
mohammad maleki 2
1 : Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran
2 : Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran
چکیده English

In this study, turnip slices was osmotic dehydrated in rosella extract for polyphenolic enrichment purpose which further dried using hot air drying technique. Osmotic process variables were the concentration of sucrose solution (30, 50 and 70 %), process time (40, 75 and 105 min) and the solution temperature (60, 70 and 80°C). The quality of osmotic dehydration-enrichment step was evaluated by measuring water loss, solid gain, weight reduction and phenolic compounds absorption. All variable were effective on measured parameters. Optimized osmotic condition were 35% of sucrose concentration, 105 min for process time and temperature of 80°C to reach the most desirable responses including maximum water loss and weight reduction and phenolic compounds absorption as well as minimum solid gain. Processed turnip slices at optimum condition were then air dried at 60, 70 and 80°C. Moisture ratio during drying time was measured for every temperature and used for determination of best drying kinetic model. 10 models were fitted to experimental data and the fitting quality was evaluated using statistical parameters. It was found that two term models predicts the moisture changes well. Effective diffusion coefficient s were 1.83E-9, 2.03E-9 and 3.04E-9 for 60, 70 and 80°C drying temperatures respectively. Arrhenius model was used for activation energy determination and it calculated as 25.12 Kj/mol.

کلیدواژه‌ها English

Turnip
Phenol. Hot Air Drying
Roselle
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 231-242