بررسی فرآیندهای خشک کردن، پودر سازی و فشرده‌سازی به منظور تولید قرص فشرده سالم از گوجه‌فرنگی تازه

نویسندگان
علی قاسمی 1
رضا امیری چایجان 2
محمدحسین عزیزی تبریززاد 3
1 دانشگاه بوعلی سینا-دانشکده کشاورزی-گروه مهندسی بیوسیستم
2 دانشگاه بوعلی سینا، دانشکده کشاورزی، گروه مهندسی بیوسیستم
3 گروه مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس
چکیده
با توجه به تغییر خصوصیات کیفی و درصد بالای تخریب مواد مغذی طی فرآیندهای فراوری مواد غذایی، حفظ کیفیت محصول و اجزا غذایی آن یکی از جنبه‌های مهم فرآوری مواد غذایی است. در این تحقیق اثر فرآیند خشک کردن ورقه‌های گوجه‌فرنگی تازه به منظور تولید پودر گوجه‌فرنگی به شیوه جریان همرفت هوای داغ در سه سطح دمایی 45، 60 و °C 75 بر سینتیک تخریب ویتامین ث (آسکوربیک اسید)، تغییرات رنگ (L*، a* و b*) و مقدار انرژی ویژه مصرفی خشک کردن بررسی شد. سپس از خمیر حاصل از پودر گوجه­فرنگی در سه سطح محتوای رطوبتی 25، 40 و %d.b. 55 به منظور تولید قرص فشرده استفاده شد. همچنین اثر دمای هوای خشک­کردن قرص‌های فشرده تولیدی به شیوه همرفتی هوای داغ در سه سطح دمایی 40، 50 و °C 60 بر غلظت ویتامین ث (به عنوان شاخصی برای حفظ ارزش غذایی) بررسی و شرایط بهینه برای فرآیند­های خشک کردن، پودرسازی و قرص­سازی تعیین شدند. نتایج نشان داد که دمای خشک کردن و محتوای رطوبتی محصول اثر معنی‌داری بر حفظ غلظت ویتامین ث (حفظ سلامت محصول) طی فرآیندهای خشک کردن، پودر کردن و تولید قرص فشرده گوجه­فرنگی دارند. کاهش دمای خشک کردن و محتوای رطوبتی سبب حفظ بهتر کیفیت و ارزش غذایی (تخریب کمتر ویتامین ث) قرص فشرده گوجه‌فرنگی می­گردد.
کلیدواژه‌ها
پودر گوجه‌فرنگی
دما
قرص فشرده
محتوای رطوبتی
ویتامین ث

موضوعات

عنوان مقاله English

Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes

نویسندگان English

Ali Ghasemi 1
Reza Amiri Chayjan 2
Mohammad Hossein Azizi Tabriz zad 3
1 Department of Biosystems Engineering-Faculty of Agriculture-Bu Ali Sina University
2 Department of Biosystems Engineering, Faculty of Agriculture, Bu Ali Sina University
3 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
چکیده English

Degradation of nutrients and change in the food quantity occur during the food processing; so, the food quality and retention nutrients are of the most important aspects of food processing. In this research, the effect of tomato slices drying process on the kinetics of vitamin C (ascorbic acid) degradation, color changes (L *, a * and b * ) and the specific energy consumption in order to produce tomato powder was investigated during the hot air drying at 45, 60 and 75 °C. This tomato powder was used to produce tomato compact tablets. Also, the effect of tomato dough moisture content (25, 40 and 55 %d.b.) and drying temperature of wet tomato tablet (30, 40 and 50 °C) on vitamin C concentration (as an indicator for retain nutritional) was investigated during the compression and convective drying processes. The results showed that the drying temperature and moisture content had a significant effect on the retention of vitamin C concentration (product health) when the fresh tomato processing and the production of compact tablet were going on. Drying under lower temperatures and moisture contents helps to retain quality and nutritional value (less degradation of vitamin C) of tomato tablets.

کلیدواژه‌ها English

Tomato powder
Temperature
Compact tablet
Moisture content
Vitamin C
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