مطالعه آزمایشگاهی خشک‌کردن کف‌پوشی گوشت میگو و ارزیابی مدل‌های خشک‌کردن لایه‌نازک آن

نویسندگان
شبنم حمزه 1
علی معتمدزادگان 2
سید احمد شهیدی 3
محمد احمدی 1
جو رگینستین 4
1 گروه بهداشت مواد غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
4 گروه علوم مواد غذایی، دانشگاه کرنل، ایتاکا، آمریکا
چکیده
خشک‌کردن کف‌پوشی فرایندی است که در آن مواد غذایی مایع به‌وسیله ترکیب گاز به داخل آن‌ها به کف پایدار تبدیل‌شده، سپس در دمای نسبتاً پایین خشک می‌شوند. در این پژوهش، اثر دمای خشک‌کردن (50، 60 و 70 درجه سانتی‌گراد) و ضخامت (4 و 8 میلی‌متر) بر سینتیک خشک‌کردن کف‌پوشی میگو بررسی شد. سینتیک خشک‌کردن با ١٢ مدل تجربی و بر اساس چهار شاخص آماری شامل ضریب تبیین (R2)، مجموع مربعات خطا (SSE)، مربع کای (2χ) و ریشه متوسط خطای داده‌ها (RMSE) با هم مقایسه شدند. تغییرات رنگ نیز طی فرایندهای تغلیظ بررسی شد. تغییرات کل رنگ جهت تخمین میزان تخریب رنگ بکار گرفته شد. مدل‌های سینتیکی مرتبه صفر، مرتبه یک و مرکب برای بیان تغییر در پارامترهای رنگ مورداستفاده قرار گرفتند. طبق نتایج به‌دست‌آمده بهترین مدل جهت برازش داده‌های خشک‌کردن هوای داغ، مدل میدلی بود. این مدل‌ها دارای بالاترین ضریب تبیین و کمترین مجذور میانگین مربعات خطا، کای مربع و مجموع مربعات خطا، نسبت به سایر مدل‌ها بودند. نتایج نشان داد که تغییر در مقدار تغییرات کلی رنگ از سینتیک مدل مرکب پیروی می‌کند. این مدل بیان می‌کند که تشکیل رنگ و نابودی رنگ‌دانه در حین فرایند خشک‌کردن کف‌پوشی میگو اتفاق می‌افتند.
کلیدواژه‌ها
خشک‌کردن کف‌پوشی
رنگ
سینتیک
میگو

موضوعات

عنوان مقاله English

Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models

نویسندگان English

Shabnam Hamzeh 1
Ali Motamedzadegan 2
Seyed-Ahmad Shahidi 3
Mohammad Ahmadi 1
Joe Regenstein 4
1 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University
2 Department of Food Science, Sari Agricultural Sciences and Natural Resources University
3 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
4 Department of Food Science, Cornell University
چکیده English

The foam mat drying is a process in which liquid food is converted in to stable foam by combining gas into it, and then dried at a relatively low temperature. The effect of drying temperature (50, 60 and 70 °C) and thickness (4 and 8 mm) on foam mat drying kinetics of shrimp under hot-air drying was investigated. The drying curves obtained were processed for drying rates to find the most convenient model among the 12 different expressions proposed by earlier authors. In addition, the various statistical parameters such as: R2, reduced chi-square, SSE and root mean square error (RMSE) were used to determine the quality of the fit. The colour change during concentration processes was investigated. Total colour differences parameter was used to estimate the extent of colour loss. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. Based on the results, Midilli model was found to be the best model fitted to the experimental hot air drying data at all temperature levels. These models exhibited the highest value of R2 and the least RMSE, χ2 and SSE comparing to the other models. Results indicated that variation in TCD followed combined kinetics model. This model implied that the colour formation and pigment destruction occurred during foam mat drying process of shrimp.

کلیدواژه‌ها English

color
foam mat drying
Kinetics
Shrimp
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