امکان سنجی تولید کف جامد فیبری بر پایه فراورده‌های جنبی صنعت غذا (تفاله قهوه-سبوس گندم)

نویسندگان
الناز میلانی 1
ندا هاشمی 2
غلامعلی گلی موحد 3
مجید هاشمی 4
1 دانشیار، پژوهشکده علوم وفناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی
2 دانش آموخته دکتری علوم و صنایع غذایی
3 مربی، پژوهشکده علوم وفناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی
4 استادیار، پژوهشکده علوم وفناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی
10.52547/fsct.17.103.67
چکیده
در این پژوهش استفاده مجدد از فراورده­های جانبی صنایع تبدیلی (تفاله قهوه و سبوس گندم) به منظور تولید کف جامد فیبری با استفاده از فناوری پخت اکستروژن بررسی گردید. به منظور ارزیابی متغیرهای فرایند اکستروژن، از روش سطح پاسخ استفاده گردید. متغیرهای مستقل شامل نسبت تفاله قهوه : سبوس گندم (25:75، 50:50 و 75:25)، میزان رطوبت خوراک اولیه (14، 17 و 20 درصد) و سرعت چرخش مارپیچ(120، 160 و 200 دور بر دقیقه) و متغیرهای وابسته شامل میزان رطوبت نهایی، میزان فعالیت آبی، ضریب انبساط، سختی فراورده و بررسی ریز ساختار بودند. نتایج نشان داد که روند تغییرات رطوبت نهایی و فعالیت آبی مشابه یکدیگر بود، طوریکه رطوبت نهایی محصول و فعالیت آبی کف جامد فیبری با افزایش متقابل سطوح افزودن نسبت تفاله قهوه : سبوس گندم و رطوبت خوراک اولیه افزایش معنی­داری یافت، لازم به ذکر است که میزان چرخش مارپیچ بر آنها اثری معنی­دار نداشت. با افزایش سطوح افزودن تفاله قهوه به سبوس گندم به علت زیاد شدن فیبر نامحلول در فرمولاسیون، سختی بافت افزایش و ضریب انبساط کف جامد فیبری کاهش معنی­داری یافت. همچنین با کاهش همزمان متغیرهای میزان رطوبت خوراک اولیه و افزایش سرعت چرخش مارپیچ، کاهش سختی بافت و افزایش ضریب انبساط کف به طور معنی­دار حاصل گردید. بررسی ریز­ساختار نمونه­های کف جامد فیبری محتوی بیشینه و کمینه نسبت تفاله قهوه : سبوس گندم نشان داد افزایش این نسبت منجربه کاهش تخلخل، افزایش اندازه دیواره سلول­های هوایی و کاهش قطر سلول­های هوایی گردید. بر اساس نتایج بهینه‌یابی به منظور تولید کف جامد فیبری با ویژگی مطلوب میزان رطوبت نهایی73/4درصد، فعالیت آبی29/0، ضریب انبساط 23/1و سختی بافت 51/68 شرایط فرایند شامل نسبت تفاله قهوه : سبوس گندم69:31، سرعت چرخش مارپیچ190 دور بر دقیقه و میزان رطوبت خوراک اولیه14% محاسبه گردی
کلیدواژه‌ها
کف جامد فیبری
تفاله قهوه
ضریب انبساط
فراورده جنبی

موضوعات

عنوان مقاله English

A feasibility study of fiber solid foam based on food by products (Spent coffee – wheat bran)

نویسندگان English

Elnaz Mialni 1
Neda Hashemi 2
Q.Ali Golimovehhed 3
Majid Hashemi 4
1 ACECR
2 d
3 adw
4 s
چکیده English

in this project, study of production of food by products (Spent coffee – wheat bran) in order to producing fiber solid foam using extrusion was carried out. Central composite design was used for evaluation of variables containing spent coffee: wheat bran ratio (75:25, 50:50, 25:75), feed moisture content (14, 17, and 20) and screw speed (120, 160, 200 RPM) on final moisture, water activity, expansion index, hardness and microstructure of extrudates. Results showed that by increasing spent coffee and moisture, water activity and humidity of solid foams were increased significantly. However screw speed had no effects on both properties. Improvement of spent coffee: wheat bran concentration in formulations in order to higher concentration of nonsalable fiber caused an increase in hardness and decrease in expansion index significantly. Increasing feed moisture content (14, 17, and 20) and screw speed simultaneously, showed an increase in expansion index and decrease in hardness. Microstructure Survey of solid foams illusterated that increasing spent coffee: wheat bran ratio leaded porosity reduction and improvement of cell wall size and reducing in air buble diameter. Based on optimization results, in order to production of solid foam with appropriate characteristics such as final moisture content (4.73%), wateractivity (0.29), expansion index (1.23), hardness (68.51 N), the process conditiond were determined at spent coffee: wheat bran ratio (69:31), feed moisture content (14.1) and screw speed (190 RPM)

کلیدواژه‌ها English

Extrusion
Wheat bran
coffee processing waste
solid foam
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