تاثیر پوشش ریحان و کیتوزان بر سینتیک خشک کردن، رنگ، بافت و فعالیت آنتی اکسیدانی برگه های سیب: خشک کردن آون هوای داغ و تحت خلاء

نویسندگان
نگار فیروزی 1
رضا فرهمندفر 1
جعفر محمد زاده میلانی 1
علی متولی 2
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران
2 گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران
10.52547/fsct.19.122.393
چکیده
به کارگیری پوشش ­های خوراکی می­ تواند به کاهش اثرات نامطلوب ایجاد شده توسط فرآیند خشک کردن میوه و سبزی، کمک نماید. در این پژوهش، اثر دو پوشش خوراکی ریحان و کیتوزان (با غلظت­ های 0، 5/0 و 1 درصد) بر سینتیک خشک کردن، رنگ، بافت و فعالیت آنتی­ اکسیدانی برگه­ های سیب در خشک­کن­ های آون هوای داغ و خلاء در دماهای مختلف (40، 50 و 60 درجه سانتیگراد) مورد بررسی قرار گرفت. نتایج نشان داد که استفاده از پوشش­ های مختلف در هر دو روش خشک­ کردن سبب افزایش زمان خشک­ کردن شد. برازش مدل­ های مختلف ریاضی بر داده ­های تجربی نشان داد که مدل میدیلی برای پوشش­ های صمغ ریحان و مدل تقریب پخش برای پوشش­ های با ماده کیتوزان با دقت بیشتری نسبت به سایر مدل­ ها قادر به پیش­بینی محتوی رطوبتی هستند. با افزایش غلظت پوشش یا کاهش دمای خشک کردن، مقدار روشنایی، چسبندگی، پیوستگی و فعالیت آنتی ­اکسیدانی افزایش ولی مقدار قرمزی، زردی، قهوه ­ای شدن، تغییر رنگ کلی و سفتی کاهش یافت. به طور کلی، پیش تیمارهای پوشش ­دهی ریحان و کیتوزان رویکردی مؤثری در بهبود کیفیت میوه سیب خشک شده در صنعت خشک کردن محسوب می ­شود.
کلیدواژه‌ها
آون
پوشش‌دهی
خشک کردن
ریحان
کیتوزان

موضوعات

عنوان مقاله English

Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying

نویسندگان English

Negar Firouzi 1
Reza Farahmandfar 1
Jafar Mohammadzadeh Milani 1
Ali Motevali 2
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran
2 Department of Mechanic of Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Iran
چکیده English

The use of edible coatings can help reduce the undesired effects caused by the drying process of fruits and vegetables. In this study, the influence of two different edible coatings including basil and chitosan (0, 0.5 and 1 %) on drying kinetic, color, texture and antioxidant activity of apple slices were evaluated at different temperatures (40, 50 and 60 ˚C) in hot air oven and vacuum drying. The results showed that the use of different coatings in both drying methods increased the drying time. Fitting of different mathematical models on the experimental data showed that the Midili model for basil coatings and the approximation of diffusion model for chitosan coatings are able to predict the moisture content more accurately than other models. With increasing coating concentration or decreasing drying temperature the lightness, adhesiveness, cohesiveness and antioxidant activity enhanced. But, the redness, yellowness, brownness, total color difference and hardness diminished. Generally, basil and chitosan coating pretreatment could be considered as an effective approach to improve the quality of the dried apple fruit in drying industry.

کلیدواژه‌ها English

Oven
Coating
Drying
Basil
Chitosan
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