انتقال جرم قارچ دکمه ای با امواج فراصوت با پیش فرایند آبگیری اسمزی

نویسندگان
شادی بصیری
فرزاد غیبی
استادیار پژوهش علوم و صنایع غذایی، بخش تحقیقات فنی و مهندسی کشاورزی مرکز تحقیقات کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد ، ایران
10.29252/fsct.17.01.05
چکیده
قارچ دکمه‌ای نسبت به ضربات مکانیکی، حساسیت زیاد و ماندگاری کم دارد. هدف تعیین روش بهینه آبگیری فراصوتی و بررسی شرایط اسمزی بر میزان انتقال جرم آن بود. در مرحله اول، محلول اسمزی کلرید سدیم با غلظت‌های 6، 9، 12 و 15 درصد، زمان‌های 20،40، 60، 90 و 120 دقیقه و در دماهای 25 و 45 درجه سانتی‌گراد استفاده و در مرحله دوم در شرایط اسمزی 12% ، دمای C° 45 و زمان غوطه وری 60 دقیقه، تیمار فراصوت در دو سطح (یک دقیقه فراصوت-یک دقیقه استراحت و 1 دقیقه فراصوت-4 دقیقه استراحت) با فرکانس 20 کیلو هرتز و شدت صوت 400 وات استفاده و میزان خروج آب، جذب مواد جامد و افت وزنی در قارچ دکمه‌ای، بررسی شدند. نتایج نشان داد با افزایش غلظت محلول اسمزی، میزان انتقال جرم از نمونه افزایش یافت. با افزایش زمان غوطه وری تا 60 دقیقه، انتشار رطوبت از بافت و جذب ماده جامد افزایش یافت. از این زمان، سرعت خروج آب زیاد نبوده و مقدار جذب نمک افزایش یافت. ادامه جذب نمک باعث تشکیل لایه مقاوم در برابر نفوذ و حرکت مواد به دو طرف بافت شد. دمای 45 درجه سانتی‌گراد با تغییر در نفوذپذیری دیواره سلولی و افزایش ضریب نفوذ منجر به افزایش سرعت انتقال جرم شد. نتایج نشان داد بهترین روش اسمزی براساس حداقل جذب نمک و حداکثر خروج آب و افت وزنی، محلول نمکی 12 درصد به مدت 60 دقیقه در دمای 45 درجه که باعث جذب نمک به مفدار83/2 درصد و خروج آب به مقدار 36/29 درصد و افت وزنی 53/24 درصد شد. استفاده از فراصوت با پالس 1 دقیقه نتایج بهتری داشت. در زمان 40 دقیقه باعث جذب نمک به مقدار 93/2% ، خروج آب 23/41% و افت وزنی 30/40% شد. محتوای رطوبت قارچ بعد از تیمار اسمزی و فراصوت به ترتیب به 85 و82 درصد کاهش یافت.
کلیدواژه‌ها
امواج فراصوت
انتقال جرم
خشک کردن اسمزی
قارچ دکمه‌ای

موضوعات

عنوان مقاله English

Ultrasonic mass transfer button mushroom after osmotic dehydration process

نویسندگان English

Shadi basiri
Farzad Gheybi
Assistant Professor in Food Technology, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Center, AREEO, Mashhad, Iran
چکیده English

Button mushroom has sensible to mechanical blows and has low shelf life. The purpose of this project was determining of the optimum method of ultrasonic dehydration and the effect of osmotic processing conditions on mass transfers. In the first step, sodium chloride solution with concentrations 6, 9, 12 and 15%, for 20,40,60,90 and 120 minutes at 25°C and 45°C were used and in the second step, in the constant conditions of salt concentration (12%), immersion time (60 min) and temperature (45°C), the mushroom samples were subjected to ultrasonic wave in two levels (pulse duration time to pulse rest time of 1:1 and 1:4) at frequency of 20 KHz and constant power 400 w, to determine their effect on water loss, solid gain and water reduction. The results showed that, as the concentration of osmotic solution increased, mass transfer from the sample increased. When immersion time was increased to 60 min, solid gain and moisture diffusion increased. After this time, water loss was less increased and solid gain was more increased. Further solid gain created a resistant layer against permeability and solute movements on both sides of tissue. in this process, at temperature of 45 °C, greater the mass transfer rate achieved, mainly due to the increase in cell permeability and permeability coefficient. It was found that salt concentration of 12%, immersion time of 60 min and temperature of 45°C gave the minimum solid gain (2.83%) and maximum water loss (29.36%) and weight reduction (24.53%). Also, the use of ultrasound with pulse ratio of 1:1 in constant osmotic dehydration condition was conducted better results. At 40 min processing time, the solid gain, water loss and weight reduction were 2.93%, 41.23% and 40.30%, respectively.Moisture content of mushrooms after osmotic dehydration and ultrasound treatment reduced to 85 and 82 %, respectively.

کلیدواژه‌ها English

Osmotic dehydration
Ultrasound
button mushroom
mass transfer
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