بررسی اثر دما و سرعت هوای خشک کن بر سینتیک خشک شدن و ترکیبات فنلی برگ استویا

نویسنده
لیلا ناطقی
گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.52547/fsct.18.115.21
چکیده
استویا گیاهی فصلی است که حاوی مقادیر بالایی از ترکیبات فنولیک و قندی به نام استویوزید و ربادیوزید است. به دلیل فصلی بودن این گیاه، مناسب­ترین روش برای قابل دسترس نمودن آن، استفاده از روش­های خشک کردن است. انتخاب روش مناسب خشک کردن اندام­های گیاهی از موارد مهم در عملیات پس از برداشت می­باشد. استفاده از روش نامناسب میتواند منجر به از بین رفتن اندام­های گیاهی یا از بین رفتن کل مواد مؤثر موجود در آن شود. هدف اصلی این مطالعه بررسی اثر دما و سرعت هوای خشک کن بر روند خشک شدن، مقدار ترکیبات فنولیک کل و مدل سازی سینتیک خشک شدن برگ استویا بود. بدین منظور از دمای هوا در سه سطح (°C70، °C55 و °C45) و سرعت هوا در سه سطح (m/s 5/1، m/s 1و m/s 5/0) برای خشک کردن برگ‌های استویا استفاده شد. در این تحقیق از پنج مدل ریاضی پلگ، توزیع ویبول، لگاریتمی، پیج و خزائی به منظور مدل­سازی نتایج روند خشک کردن برگ استویا استفاده شد.نتایج نشان داد مدل­های تجربی ارائه شده عملکرد مطلوبی را در مدل­سازی فرآیند کاهش نسبت رطوبت استویا داشتند (945/0R2 ). با مقایسه مقادیر خروجی R2 و RMSE برای مدل­های ارائه شده نشان داد که مدل پیج دارای عملکرد مدل­سازی بهتری نسبت به چهار مدل دیگر بود. بعلاوه اینکه نتایج نشان دادند که در فرآیند خشک شدن، مهم­ترین فاکتور در کنترل نرخ خشک شدن برگ استویا، دمای هوا بود. همچنین زمان خشک شدن برگ استویا با افزایش دما و سرعت هوای خشک کن کاهش یافت. دمای هوای خشک کن تاثیر معناداری بر محتوای ترکیبات فنولیک کل داشت. به این ترتیب که با افزایش دمای هوا از °C45 به °C70، مقدار ترکیبات فنولیک برگ استویا، کاهش یافت.

بهترین دما و سرعت هوا برای حفظ ترکیبات فنولیک برگ استویا، دمای °C 45 و سرعت m/s1بود.
کلیدواژه‌ها
خشک کردن استویا
مدل‌سازی ریاضی
محتوای فنل

موضوعات

عنوان مقاله English

Effect of temperature and speed of air dryer on drying kinetic and phenolic compounds of stevia leaf

نویسنده English

leila Nateghi
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

Stevia is a seasonal herb that contains high levels of phenolic and sugar compounds called stevioside rhabadiosid. Due to the seasonality of this plant, the most suitable method for making it available is using drying methods. Choosing the proper method of plant drying is one of the most important issues in post-harvest operation. Using inappropriate methods can result in the loss of plant organs or the loss of all the effective substances in it. The main objective of this study was to evaluate the effect of temperature and velocity of dryer on drying process, total phenolic compounds and kinetic modeling of stevia leaf drying. For this purpose, air temperature was measured at three levels (45 °C, 55 °C, 70 °C) and air velocity at three levels (0.05 m/s, 1 m/s and 1.5 m/s) for drying Stevia leaves were used. In this research, five models of Pelge math, Weibull, Logarithmic, Page and Khazaei models were used to model the results of stevia leaf drying process.The results showed that the proposed experimental models had a desirable performance in the modeling of the stevia moisture reduction process (R2 ≥ 0.945). By comparing the output values ​​of R2 and RMSE for the models presented, the Page model had better modeling performance than the other four models. In addition, the results showed that in the drying process, the most important factor in controlling the stevia leaf drying rate was the air temperature. Also, the drying time of stevia leaves decreased with increasing temperature and speed of air drying. Dryer temperature has a significant effect on the content of total phenolic compounds. As the air temperature rises from 45 °C to 70 °C, the amount of phenolic compounds of the stevia leaf decreases.

کلیدواژه‌ها English

Drying Stevia
mathematical modeling
phenol content
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