اثر پیش تیمار مایکرویو و برشته کردن مغز پسته بر راندمان استخراج و ویژگیهای کیفی روغن استخراجی

نویسندگان
فرناز یحیوی 1
محمد علیزاده خالدآباد 2
صدیف آزادمرد دمیرچی 3
1 دانشجوی دکتری تخصصی، گروه علوم و صنایع غذایی، دانشگاه ارومیه، ایران
2 استاد دانشگاه ارومیه گروه علوم و صنایع غذایی
3 استاد، گروه علوم و صنایع‌غذایی، دانشگاه تبریز، ایران
10.52547/fsct.17.102.43
چکیده
امروزه تقاضا برای مصرف روغن های حاصل از پرس سرد افزایش یافته است. تلاشهای زیادی جهت بهبودکارایی استخراج وافزایش محتوای ترکیبات جزئی روغن باپرس سرد صورت گرفته است که استفاده از مایکروویو به عنوان یکی از روش­های پیش­ تیمار مدرن جهت حل این مشکلات معرفی شده است تا از اینطریق بتوان محصولی با راندمان و کیفیت بالا و زمان ماندگاری زیاد تولید کرد.اهداف این تحقیق، بررسی اثر پیش تیمارمایکروویو و نیز برشته کردن در آون بر راندمان و کیفیت روغن استخراجی از مغز پسته بود.دراین مطالعه نمونه های پسته در سه تکرار درسه زمان مختلف60 ،120و180ثانیه بامایکروویو (فرکانس2450مگاهرتز) و نیز در سه سطح دمایی 120، 150 و 180 درجه سانتیگراد در آون به مدت 15 دقیقه تیمارشدند وسپس روغن آنها با پرس سرد استخراج گردید. همچنین به منظور دستیابی به مقدار واقعی درصد روغن و ترکیبات جزیی موجود در مغز پسته،روغن از نمونه های تیمارنشده باحلال استخراج شد.همچنین به منظور مقایسه پیش تیمارهای حرارتی با پرس گرم از پرس گرم نیز در سه سطح دمایی 60، 80 و 100 درجه سانتیگراد استفاده شد. نمونه های روغن تهیه شده سپس ازنظر راندمان استخراج و ویژگی های کیفی مورد ارزیابی قرارگرفتند. مایکرویو و برشته کردن قبل از پرس سرد باعث افزایش راندمان استخراج و پایداری اکسیداتیو و افزایش محتوای کلروفیل روغن پسته شد. همچنین نتایج نشانگر کاهش اسیدیته روغن در اثر استفاده از پیش تیمار مایکروویو به مدت 180 ثانیه بود. اما بکارگیری روش های مختلف پیش تیمار اثر معنی داری (p < 0.01)در افزایش میزان کاروتنوئید روغن پسته نداشت.درمجموع با توجه به نتایج بدست آمده میتوان بیان نمود که استفاده از مایکروویو به منظور تیماردهی دانه پسته قبل از استخراج روغن با پرس سرد میتواند موجب بهبود راندمان استخراج روغن و ویژگی های کیفی آن گردد.
کلیدواژه‌ها
راندمان استخراج
روغن پسته
پیش تیمار حرارتی

موضوعات

عنوان مقاله English

Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil

نویسنده English

Mohammad Alizadeh Khaledabad 2
2 Urmia University, Agriculture faculty, food science department
چکیده English

Nowadays, there is a growing demand for the consumption of cold pressed oils. To overcome this problem, new thermal pre-treatments of seeds before pressing have been used. Microwave pretreatment is a modern method that has been presented to obtain high-quality oils with higher oil yield. In the present study, the effect of pre-treatments of pistachio nuts by roasting and microwaving prior to oil extraction by pressing, on the efficiency as well as the quality of the oil was investigated. Pistachio samples were treated with microwave oven (2450 MHz frequency) for 60, 120 and 180 seconds and for oven-pretreatment three levels of temperature (120, 150, and 180°C) for 15 minutes was applied. Also, in order to obtain the real amount of the pistachio oil yield, untreated samples were extracted by solvent. Hot pressing was performed at three temperature levels of 60, 80 and 100°C, to compare with the other thermal pretreatments. All the oil samples were then analyzed for their yield and the quality properties. According to the obtained results microwave and oven pretreatments increased the oil yield and oxidative stability as well as chlorophyll content of the oil. The results showed a decrease in oil acidity of the microwave-pretreated for 180 sec. however, different pretreatment methods had no significant effect (p<0.01) on carotenoid content of the pistachio oil. Totally, microwave pretreatment is an appropriate process before cold pressing of pistachio nuts, which improves the yield and quality properties and oxidative stability of pistachios oil.

کلیدواژه‌ها English

oil yield
Pistachio oil
thermal pre-treatment
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