ارزیابی دما و پارامترهای امواج میدان پالسی الکتریکی در استخراج قند از هویج

نویسندگان
سامره داستانگو 1
محمد تقی حامد موسویان 2
سمیرا یگانه زاد 3
1 دانشجوی کارشناسی ارشد، گروه مهندسی شیمی، دانشکده مهندسی، دانشگاه فردوسی مشهد
2 استاد، گروه مهندسی شیمی، دانشکده مهندسی، دانشگاه فردوسی مشهد
3 استادیار، گروه فرآوری مواد غذایی، موسسه علوم و صنایع غذایی
10.52547/fsct.18.120.3
چکیده
غشاهای سلولی مانع اصلی استخراج ترکیبات درون‌سلولی هستند. متلاشی کردن مکانیکی و حرارت‌دهی جامدات بیولوژیکی از روشهای پیش‌تیمار معمول برای تخریب غشاهای سلولی و تسهیل رهاسازی حل‌شونده به حلال در طی استخراج هستند. با این حال، تخریب کلیت غشاها نیاز به حرارت‌دهی بیش از حد جامدات دارد که منجر به تغییر بافت گیاهی و عبور مواد نامطلوب (مثل پکتین در تولید قند) به حلال مجاور دارد که خود نیازمند هزینه های تغلیظ بعدی است. بکارگیری میدان الکتریکی پالسی (PEF)[1] با حرارت‌دهی کم محصول، بطور قابل توجهی انتقال جرم را در بافت بیولوژیکی گیاهان مختلف غذایی، افزایش می‌دهد که علاوه بر صرفه‌جویی در مصرف انرژی باعث صرفه‌جویی زیادی در زمان می‌شود. در این مطالعه، استخراج قند از هویج با تیمارهای مختلف میدان پالسی الکتریکی (شدت میدان 250، 750 و V/cm 1250، تعداد پالس 10، 45 و 80) و نیز بطور همزمان تیمارهای حرارتی مختلف (در دماهای 20، 45 و ºC70) مطالعه شد. سپس مدل ریاضی بازده استخراج بر اساس طرح فاکتوریل کامل ارائه شد. قطعات تیمار شده با PEF در آب در دمای مورد نظر و نسبت وزنی مایع به جامد 2= L/S غوطه‌ور شدند. افزایش قابل توجه سینتیک استخراج به علت نفوذپذیری غشای سلول بلافاصله بعد از تیمار PEF بعلت جابجایی حل شونده بر روی سطح بافت مشاهد شد.


[1] Pulsed Electric Field
کلیدواژه‌ها
میدان پالسی الکتریکی
قند
استخراج
سینتیک

موضوعات

عنوان مقاله English

Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots

نویسندگان English

Samere Dastangoo 1
Mohamad Taghi Hamed Mosavian 2
Samira Yeganehzad 3
1 MSc student, Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad
2 Professor, Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad
3 Assistant Professor, Food Processing Department, Research Institute of Food Science and Technology (RIFST)
چکیده English

Cell membranes are the main preventive of intracellular solute extraction. Mechanical destruction and thermal treatment are pre-treatment methods commonly used to destroy cell membranes and facilitate the release of solute into the solvent during the extraction. However, the overall rupture of membranes requires excessive heating that leads to altering plant tissue, passing solid materials through membranes (such as pectin in sugar production) to the adjacent solvent, and altering the chemical structure cell walls by hydrolytic reactions which itself requires further purification cost. Applying a pulsed electric field (PEF) with low heat treatment of products significantly enhances mass transfer into the biological tissues of food crops, which leads to saving much time and energy. In this study, extraction of sugar from carrots under both different pulsed electric field conditions (including field strengths of 250, 750, and 1250 V/cm and number of 10, 45, and 80 pulses) and thermal treatments (20, 45, and 70ºC) was investigated based on full factorial design experiments. Carrot slices treated with PEF were suspended in water at the desired temperature and liquid to solid (L/S) weight ratio of 2. Immediately after the PEF treatment, a significant increase in the solute extraction was observed because of the cell membrane permeability, which led to the enhancement of solute convection on the surface of the tissue.

کلیدواژه‌ها English

Pulsed electric field
Sugar
Extraction
Kinetic
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