ارزیابی ویژگی های کیفی و مهندسی مغز تخمه آفتابگردان برشته شده با مادون قرمز به روش سطح پاسخ

نویسندگان
مهدیس مسیبی 1
مهدی کاشانی نژاد 2
لیلا نجفیان 3
1 دانشجوی دکترای مهندسی علوم و صنایع غذایی، گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران .
2 استاد مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان،میدان بسیج، گرگان، ایران
3 استادیار، گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران .
چکیده
برشته کردن، یک مرحله مهم در فرآوری آجیل و یکی از روش­های بهبود رنگ، طعم و مزه و بوی منحصر به فرد در آنهاست که می­تواند علاوه بر تغییرات مثبت، موجب کاهش مقدار مواد مغذی در آجیل شود، بنابراین انتخاب شرایط مناسب برشته کردن از اهمیت بسزایی برخوردار است. در این پژوهش، اثر توان (600-400 وات) و زمان پرتودهی مادون قرمز (10-4 دقیقه) بر انرژی مصرفی و پارامترهای رنگی L*، a*, b* ، ΔE، BI، SI، WI، hº، بافت ، رطوبت و ویژگی­های حسی مغز تخمه آفتابگردان بررسی شد. مدل­های رگرسیون برای پاسخ­های فوق فراهم شد و شرایط مناسب برشته کردن با استفاده از روش سطح پاسخ تعیین شد. مدل چند جمله­ای درجه دوم برای توصیف تغییرات L*، a* ، ΔE، hº، WI و مدل خطی برای سختی بافت، BI و رطوبت و مدل برهم کنش دوعاملی برای انرژی مصرفی طی فرایند برشته کردن با مادون قرمز پیشنهاد شد. شرایط مناسب برشته کردن مغز تخمه آفتابگردان به روش مادون قرمز در توان 5/492 وات به مدت 1/9 دقیقه بدست آمد. هم چنین مغزهای برشته شده از نظر ویژگی­های حسی کیفیت قابل قبولی در مقایسه با روش متداول (هوای داغ) داشتند.
کلیدواژه‌ها
مادون قرمز
مغز آفتابگردان
اسنک
برشته کردن
سطح پاسخ

موضوعات

عنوان مقاله English

Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM

نویسندگان English

Mahdis Mosayebi 1
Mahdi Kashaninejad 2
Leila Najafian 3
1 Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.
2 Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran.
3 Department of Food Science and Technology, Sari Branch,Islamic Azad University, Sari, Iran
چکیده English

Roasting is an important step in nuts processing and one of the ways to improve the color, flavor and unique aroma and taste, which can, in addition to positive changes, reduce the amount of nutrients in the nuts. So, It is very important to select the appropriate conditions for roasting. In this study, the effect of infrared (IR) power (400-600 W) and roasting time (4-10 min) on energy consumption, color parameters (L*, a*, b* value, ΔE, BI, SI, WI, hº), texture, moisture content and sensory properties of sunflower kernel were investigated. In addition, the regression models for the responses were obtained and the proper roasting conditions were determined using response surface methodology (RSM). Quadratic model was proposed for color change (L*، a* ،ΔE، hº، WI) and linear relation for texture, BI and moisture content and 2FI for energy consumption. Roasting at 492.5 W IR power for 9.1 min were found to be convenient or proper roasting conditions. Also, roasted kernels had acceptable quality in terms of sensory properties compared to the conventional method (hot air).

کلیدواژه‌ها English

Infrared heating
Sunflower kernel
Snack
Roasting
Response surface method
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 271-287