تاثیر پیش تیمار اسمزی شکر سفید، شکر قرمز و شیرین بیان بر خواص کیفی قارچ دکمه ای سفید خشک شده (Agaricus Bisporus)

نویسندگان
زینب رفتنی امیری 1
زهره افضلیان 2
1 دانشیار دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانش آموخته کارشناسی ارشد،گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری
10.52547/fsct.18.112.361
چکیده
قارچ دکمه­ای سفید (Agaricus Bisporus)، دارای ارزش غذایی قابل توجهی است ولی به دلیل رطوبت زیاد نیاز به تیمارهای ویژه­ای برای افزایش زمان نگهداری دارد. خشک کردن با کاهش فعالیت­های میکروبی، زمان ماندگاری محصول را افزایش و با کاهش وزن و حجم مواد، بسته بندی، حمل و نقل و انبارداری محصولات را سهولت می­بخشد. در این پژوهش پیش تیمار اسمزی برای خشک کردن قارچ دکمه­ای سفیذ با سه نوع قند شیرین بیان، شکر سفید و شکر قرمز در سه غلظت 40، 50 و 60 درصد و سه دمای 25، 5/32 و40 درجه سانتی­گراد به منظور کاهش صدمات حرارتی بر شاخص­های کیفی قارچ در خشک کردن تکمیلی، کاهش زمان خشک کردن، کاهش مصرف انرژی و افزایش راندمان فرآیند استفاده شد. خشک کردن تکمیلی به روش هوای داغ انجام شد. براساس یافته­ها در بین تیمارها شیرین بیان بیشترین میزان از دست دادن رطوبت (74/89 در زمان 132 دقیقه)، جذب مواد جامد (38/10درصد) و تغییر رنگ (470/388E= Δ) و کمترین میزان چروکیدگی (51/63 درصد) را داشت. بیشترین میزان جذب مجدد آب مربوط به شکر سفید بود (در دمای 25 درجه سانتی­گراد، 91/2 گرم بر گرم و غلظت 40 درصد 82/2 گرم بر گرم) بود. در آزمون میکروبی، تیمارها از نظر شمارش کلی کلنی­ها تفاوت معنی­داری نداشته و همچنین در هیچ نمونه­ای کپک و مخمر مشاهده نشد.

موضوعات

عنوان مقاله English

The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus)

نویسندگان English

Zeynab Raftani Amiri 1
Zohreh Afzalian 2
1 Associate Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
2 M.Sc., Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
چکیده English

White button mushrooms (Agaricus Bisporus) have significant nutritional value, but due to high moisture content, they need special treatments to increase the storage time. Drying increases, the shelf life of the product by reducing microbial activity, weight, and volume of products and it causes to pack, transport and store of products easier. IN this study, using the osmotic treatment, three types of sugars Liquorice, white sugar, and red sugar in three concentrations of 40, 50, and 60% and three temperatures of 25, 32.5, and 40 °C to reduce heat damage to the index qualities such as samples color, reducing drying time and energy consumption and increasing process efficiency in supplementary drying which has done by hot air. According to the findings, among the treatments, Liquorice had the highest rate of moisture loss (89.24 in 132 minutes), solids adsorption (10.38%), and discoloration ( ϱ = 388.470) and the lowest rate of wrinkling (63.51%). The highest rehydration rate was related to white sugar (at 25. C, 2.91 gr/gr, and 40% concentration was 2.82 gr/gr). The microbial test did not show a significant effect on the overall counting of the colonies, and no mold or yeast was observed in any of the samples.

کلیدواژه‌ها English

White Button Mushroom – osmotic drying
White Sugar
Red Sugar – Liquorice
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