شفاف سازی ملاس چغندر با استفاده از بنتونیت و ژلاتین: بررسی و بهینه سازی فرآیند

نویسندگان
ادریس آرژه
میر خلیل پیروزی فرد
سجاد پیرسا
گروه علوم و صنایع غذایی دانشگاه ارومیه
چکیده
در این پژوهش به منظور بررسی و بهینه‌سازی تأثیر متغیرهای تیمار شیمیایی با بنتونیت و ژلاتین بر شاخص‌های کیفی ملاس چغندر از روش سطح پاسخ و طرح مرکب مرکزی (سه فاکتور در سه سطح) استفاده شد. از این رو تاثیر غلظت بنتونیت (10-2 گرم بر لیتر)، غلظت ژلاتین (1/0-01/0 گرم بر لیتر) و pH (3-7) روی کدورت، رنگ، خاکستر و غلظت کلوئیدهای ملاس نهایی چغندر قند مطالعه و به خوبی توسط یک مدل چند جمله‌ای درجه دوم برازش گردید (85/0 < R2). نتایج نشان داد که pH مهمترین متغیر تاثیرگذار بر شاخص‌های شفاف‌سازی­ می‌باشد، چرا که روی تمامی پاسخ‌ها تاثیر معنی‌دار داشت. بنتونیت و ژلاتین نیز به عنوان دو ترکیب شفاف‌کننده متداول موجب بهبود شاخص‌های کیفی ملاس شدند، هر چند توانایی بنتونیت به مراتب بالاتر بود. شرایط بهینۀ برای به حداقل رساندن کدورت، رنگ، غلظت کلوئیدها و خاکستر از نظر غلظت بنتونیت، غلظت ژلاتین و pH به ترتیب 3/8 گرم بر لیتر، 08/0 گرم بر لیتر و 03/4 به دست آمد. در این شرایط، کدورت، رنگ، خاکستر و غلظت کلوئیدها به ترتیب برابر 1/12 NTU، 2573 IU، 7/2 درصد و 9/0 گرم بر لیتر بود.
کلیدواژه‌ها
ملاس چغندر قند
بنتونیت
ژلاتین
روش سطح پاسخ

موضوعات

عنوان مقاله English

Purification of beet molasses using bentonite and gelatin: process evaluation and optimization

نویسندگان English

Edris Arjeh
Mirkhalil Pirouzifard
Sajad Pirsa
Department of food science and technology, Urmia university
چکیده English

In this research, response surface methodology based on 3-factor 5-level central composite design was used to determine the effect of refining pretreatment variables on quality indexes of beet molasses. Hence, the effect of bentonite concentration (2-10 g/L), gelatin concentration (0.01-0.1 g/L) and pH (3-7) on turbidity, color, concentration of colloids (CCs) and ash of beet molasses were studied and well fitted by a quadratic polynomial model (R2 > 0. 85). The results showed that the pH was the main factor affecting the purification indexes as it had a significant effect on all responses. Bentonite and gelatin as two common clarifying agents improved the quality of molasses, although the ability of bentonite was much higher. The optimum condition for purification pretreatment was found as 8.3 g/L for bentonite, 0.08 g/L for gelatin and 4.03 for pH which were determined on minimization of the turbidity, color, concentration of colloids (CCs) and ash. At this condition, the turbidity, color, ash and concentration of colloids were calculated as 12.1 NTU, 2573 IU, 2.7, 0.9 g/L respectively.

کلیدواژه‌ها English

Beet Molasses
Bentonite
Gelatin
response surface methodology
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 289-301