تاثیر پیش تیمار فراصوت و آنزیم بری بر روی کیفیت فیزیکی و ترمودینامیکی هویج سرخ شده تحت شرایط عمیق و مدل سازی چروکیدگی به کمک شبکه عصبی مصنوعی

نویسندگان
نادیا سیمین تن 1
نارملا آصفی 2
1 دانشجوی کارشناسی ارشد مهندسی علوم وصنایع غذایی، دانشگاه آزاد اسلامی واحد تبریز، تبریز، ایران
2 استاد یار گروه مهندسی علوم وصنایع غذایی، دانشگاه آزاد اسلامی واحد تبریز، تبریز، ایران
10.52547/fsct.18.111.45
چکیده
سرخ کردن عمیق یک روش رایج در آماده‌سازی سریع ماده غذایی با ویژگی‌های حسی مطلوب می‌باشد. میزان جذب روغن، تحت تاثیر عوامل مختلفی مانند شرایط فرایند (دما و زمان)، پیش‌تیمارها، ویژگی‌های فیزیکوشیمیایی ماده غذایی، منشاء روغن، ترکیب شیمیایی روغن و موارد دیگر می‌باشد. هدف از این پژوهش بررسی پیش تیمار فراصوت و آنزیم‌بری بر روی کیفیت فیزیکی و ترمودینامیکی هویج سرخ شده تحت شرایط عمیق می‌باشد. در این پژوهش رطوبت، محتوای روغن، دانسیته ظاهری، ضریب انتشار موثر رطوبت مورد بررسی قرار گرفت و میزان چروکیدگی توسط شبکه عصبی نیز مدل‌سازی شد. نتایج نشان داد که استفاده از پیش‌تیمارهای تلفیقی فراصوت و آنزیم‌بری باعث کاهش چروکیدگی، کاهش جذب روغن، افزایش دانسیته ظاهری در دمای 160 درجه سانتی‌گراد و افزایش ضریب انتشار موثر رطوبت در دمای 180 درجه سانتی‌گراد می‌باشد. همچنین مدل‌سازی چروکیدگی با شبکه عصبی نیز نشان دهنده همبستگی و همپوشانی بسیار خوب مقادیر پیش‌بینی شده توسط شبکه در مقابل مقادیر واقعی است.
کلیدواژه‌ها
هویج
پیش تیمار فراصوت
پیش تیمار آنزیم‌بری
مدل سازی شبکه عصبی

موضوعات

عنوان مقاله English

Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network

نویسندگان English

nadia simintan khoubroo 1
Narmela Asefi 2
1 no
2 Assistant Professor, Department of Food Engineering, Islamic Azad University, Tabriz Branch, Tabriz, Iran
چکیده English

Deep frying is a common practice in fast food preparation with optimal sensory properties. various factors such as process conditions (temperature and time), pH, physicochemical properties of the food, the origin of the oil, the chemical composition of the oil have affected on the amount of oil absorption. The purpose of this study was to investigate the ultrasound and blanching pre-treatment on the physical and thermodynamic quality of fried carrots under deep conditions. In this study, moisture content, oil content, bulk density, effective moisture diffusion coefficient were investigated and the rate of modeling of shrinkage was done by the neural network. The results showed that the use of a combination of ultrasound and blanching pretreatment resulted in reduced shrinkage, decreased oil absorption, increased apparent density at 160 ° C, and an increase in the effective emission factor of moisture content at 180 ° C. Moreover the modeling of neural network shrinkage showed a good correlation and overlap between the values predicted by the network versus actual values.

کلیدواژه‌ها English

Blanched pretreatment
Carrots
Neural network modeling
Ultrasound pretreatment
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