اصلاح بارگاه سنتی خشک کردن انگور با استفاده از صفحات گرمایشی هوشمند و ارزیابی مصرف انرژی آن

نویسندگان
شهین زمردی
فرید امیر شقاقی
کریم گرامی
بخش تحقیقات فنی و مهندسی مرکز تحقیقات، آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران.
10.22034/FSCT.19.127.167
چکیده
کشمش یکی از محصولات ارزآور در بخش کشاورزی است اما چالش‌های متعددی در کیفیت کشمش و رقابت آن در بازارهای خارجی وجود دارد. نوع بارگاه و شرایط محیطی خشک کردن می‌تواند در کیفیت کشمش تاثیر زیادی داشته باشد. در این تحقیق هدف اصلاح بارگاه سنتی خشک کردن انگور، با استفاده از صفحات گرمایشی هوشمند است. در این بررسی انگور رقم بی‌دانه در دو زمان مختلف برداشت شد و به دو صورت طبیعی (بدون پیش تیمار) و تیمار شده با محلول تیزاب آماده شد و در بارگاه معمولی با کف بتونی و بارگاه بتونی حاوی صفحات گرمایش هوشمند خشک گردید. نتایج نشان داد که زمان لازم برای خشک کردن انگورهای بدون تیمار 36/2 برابر زمان لازم برای خشک کردن انگورهای تیمار شده با تیزاب و زمان خشک کردن در آفتاب حدود 75/4 برابر زمان لازم در بارگاه با صفحات گرمایش هوشمند بود. همچنین در روش آفتابی بار میکروبی کلی، کلی‌فرم، کپک‌ و مخمر بیشتر اما تعداد باکتری‌های اسید لاکتیک کمتر از روش بارگاه با صفحات گرمایش هوشمند بود در حالی که در کشمش‌های تیمار شده با قلیا بار میکروبی کلی، کلی فرم و کپک‌ کمتر اما تعداد باکتری‌های اسید لاکتیک و مخمرها بیشتر از کشمش‌های طبیعی بود (P<0.05). نتایج ارزیابی حسی نیز نشان داد که امتیاز رنگ نمونه‌های با پیش تیمار قلیایی به‌طور معنی‌داری بیشتر از نمونه‌های بدون پیش تیمار بود. مقدار انرژی مصرفی برای تهیه یک کیلوگرم کشمش تیزابی در اواخر شهریور و مهرماه به ترتیب 98/0 و 78/1 کیلووات ساعت و برای تهیه یک کیلوگرم کشمش طبیعی این مقدار به ترتیب 63/1 و 5/5 کیلووات ساعت برآورد شد. با توجه به نتایج به دست آمده از این بررسی، می‌توان با برداشت به موقع انگور جهت تهیه کشمش و استفاده از بارگاه‌های با صفحات گرمایش هوشمند می‌توان کشمشی با کیفیت بهداشتی بالا و با خواص حسی مطلوب تهیه نمود.
کلیدواژه‌ها
بارگاه سنتی
صفحات گرمایش کنترلی
کشمش
خشک کردن
ارزیابی مصرف انرژی

موضوعات

عنوان مقاله English

Modification of the traditional grape drying place using control heating plates and evaluate its energy consumption

نویسندگان English

Shahin Zomorodi
Farid Amirshaghaghi
Karim Gerami
.Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran.
چکیده English

Raisin is one of the important export products in the agricultural sector, but there are several challenges in increasing the quality of raisins and their competition in foreign markets. The type of drying place and environmental conditions can have a great impact on the quality of raisins. In this study, the aim is to modify the traditional grape drying place, using intelligent heating plates. The seedless grape was harvested at two different times and prepared by two methods, natural (without pretreatment) and treated with alkaline solution and dried in traditional place with concrete floor and traditional place modified by control heating plates. The results showed that the drying time of non-treated raisins was 2.36 times of alkali-treated raisins and the drying time of traditional place was about 4.75 times of modified place. Also, the total count, coliform, molds and yeasts in the traditional drying place were higher, but the number of lactic acid bacteria was less than the modified method (P <0.05). In alkali-treated raisins, the total count, coliform and mold were lower, but the number of lactic acid bacteria and yeasts was higher than natural raisins (P <0.05). The results of sensory evaluation also showed that the color score of samples with alkali-treated raisins was significantly higher than other. The amount of energy consumed to prepare one kg of raisins in 21th September and 12th October was 0.98 and 1.78 kWh, respectively, and for natural raisins, this amount was 1.63 and 5.5 kWh, respectively. According to the results obtained in this study, it is possible to prepare raisins with high hygienic quality and desirable sensory properties by harvesting grapes in a timely and drying in the place with intelligent heating plates

کلیدواژه‌ها English

traditional grape drying place
control heating plates
raisins
Drying
energy consumption
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