اثر فرمولاسیون و دماهای خشک کردن مختلف بر خواص فیزیکی پودر پنیر ریکوتا با مدل آنالیز خوشه‌ای

نویسندگان
زهرا باقری 1
علی معتمدزادگان 2
رضا خانبابائی 3
ایوب فرهادی 4
1 دانشجوی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانشیار دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 استادیار دانشگاه صنعتی نوشیروانی بابل
4 استادیار دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
آنالیز خوشه‌ای ابزاری چند متغیره، برای سازماندهی مجموعه داده‌های چند متغیره (مشاهدات، اجزاء) به گروه‌هایی به نام خوشه‌ها استفاده می‌شود. روش آنالیز خوشه‌ای با اثر تیمارهای نسبت شیر و آب‌پنیر (فرمولاسیون) و دمای خشک کردن کف‌پوشی، بر یکسری از صفات پودر پنیر ریکوتا انجام شد. در این پژوهش از 4 نوع فرمولاسیون و 6 دمای خشک کردن برای بررسی صفات دانسیته، هیگروسکوپی و فاکتورهای رنگی برای یافتن فرمولاسیون و دمای بهینه که خواص فیزیکی مناسب را ایجاد کند، استفاده شد. طبق نتایج آنالیز واریانس، در دمای بالا به دلیل سرعت بخار بیشتر، کاهش دانسیته و افزایش هیگروسکوپی را نشان داد (05/0>p). همچنین با افزایش دما، شاخص‌ L افزایش و شاخص‌های aو b کاهش یافتند. با توجه به نتایج آنالیز خوشه‌ای، کمترین عدم تشابه بین تیمارها و همچنین به دلیل کمترین میزان واریانس درون گروهی، خوشه2 به عنوان مناسب‌ترین خوشه انتخاب شد. در این خوشه، پنیرهای با درصد بالای آب‌پنیر در ترکیب فرمولاسیون و دماهای پایین برای خشک کردن کف‌پوشی به چشم می‌خورد. با توجه به نتایج، روشنایی (L) پودرهای این خوشه بالاتر بوده همچنین در دماهای پایین‌تر میزان دانسیته و هیگروسکوپی پایین‌تری دارند. به طور کلی، استفاده از آنالیز خوشه‌ای برای انتخاب فرمولاسیون خشک کردن کف‌پوشی پنیر ریکوتا روش مناسبی می‌باشد.
کلیدواژه‌ها
آنالیز خوشه‌ای
مدل سازی
ریکوتا
خشک کردن کف‌پوشی

موضوعات

عنوان مقاله English

Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model

نویسندگان English

Zahra Bagheri 1
Ali Motamedzadegan 2
Reza Khanbabaie 3
Ayoub Farhadi 4
1 Sari University of Agricultural Sciences and Natural Resources
2 Sari University of Agricultural Sciences and Natural Resources
3 Noushirovani Industrial University of Babol
4 Sari University of Agricultural Sciences and Natural Resources
چکیده English

Cluster analysis (CA) is a multivariate tool used to organize a set of multivariate data (observations, objects) into groups called clusters. The cluster analysis method was carried out on characteristics of Ricotta cheese powder, with the effect of milk/whay ratio (formulation) and foam mat drying temperature. In this study, 4 types of formulations and 6 drying temperature were used to study the density, hygroscopic and color factors to find the formulation and optimal temperature that created the proper physical properties. The results of analysis of variance showed high temperature due to higher vapor velocity, decreased density and increased hygroscopicity (p<0.05). Also, with increasing temperature, the index "L" decreased and the indices "a" and "b" decreased. According to the results of cluster analysis, cluster 2 was selected as the best cluster for the least disparity between treatments and also due to the lowest Within-group variance. In this cluster, cheeses with a high percentage of whey in the formulation combination and low temperatures are found to foam mat drying. According to the results, the Lightness (L) of the powders of this cluster is higher, and at lower temperatures the density and hygroscopy are lower. Based on the results in general, the use of cluster analysis to select formulations for foam mat drying of ricotta cheese is a suitable method.

کلیدواژه‌ها English

Cluster Analysis
Modeling
Ricotta
foam mat drying
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