بهینه سازی شرایط تولید کف و ارزیابی فرآیند خشک کردن کف پوشی قارچ دکمه ای سفید(Agaricusbisporus)

نویسندگان
آتنا پاسبان 1
محبت محبی 2
هاشم پورآذرنگ 2
مهدی وریدی 3
آرزو عباسی 4
1 استادیار، گروه علوم تغذیه، دانشکده بهداشت، دانشگاه علوم پزشکی خراسان شمالی، بجنورد، ایران
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
4 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
10.22034/FSCT.19.129.41
چکیده
اخیرا کیفیت فرآورده های پودری در صنایع غذایی مورد توجه قرار گرفته است. خشک کردن به روش کف‌پوشی یک روش اقتصادی جایگزین برای خشک کردن به روش پاششی، غلطکی و انجمادی برای تولید پودرهای غذایی است. تخلخل و نسبت سطح به حجم بالا در نمونه های کف در حین خشک شدن کفپوشی، کیفیت محصول نهایی را بهبود می بخشد. در این پژوهش، خصوصیات کف زایی قارچ دکمه ای سفید (Agaricusbisporus) با روش سطح پاسخ مورد تجزیه و تحلیل قرار گرفت.جهت بهینه سازی، محلول صمغ زانتان (XG) بین 05/0- 3/0 درصد وزنی، غلظت سوسپانسیون (آب: پوره قارچ) بین 5/0: 1- 5/3: 1 وزنی/وزنی و محدوده زمان هم زدن بین 2 تا 8 دقیقه در نظر گرفته شده است.بر اساس طرح مرکب مرکزی متمرکز شده(CCD)، بیست آزمایش انجام شد. تجزیه و تحلیل واریانس نشان داد که مدل های درجه دوم اثرات قابل توجهی بر هر دو پاسخ دارند. در این پژوهش، نقطه بهینه در محلول صمغ زانتان 2/0% وزنی/وزنی، غلظت سوسپانسیون (آب: پوره قارچ) 2/2: 1 و زمان هم زدن 19/6 دقیقه و مقادیر پیش‌بینی‌ شده برای دانسیته کف و میزان مایع جدا شده از کف به ترتیب 56/0 گرم در سانتی‌متر و 8/1 میلیلیتربه دست آمد. در مرحله دوم، کف بهینه شده در دماهای 50، 65 و 80 درجه سانتیگراد خشک شد و سپس رفتارخشک شدن کف بهینه شده توسط مدل های مختلف ریاضی بررسی شد. نتایج نشان داد که مدل میدیلی مدلی با دقت بالا برای ارزیابی رفتار خشک کردن کف قارچ است. در مرحله سوم، تأثیر دمای خشک کردن بر برخی ویژگی‌های کیفی پودر قارچ خشک شده مورد بررسی قرار گرفت. نتایح نشان داد که با افزایش دما، فعالیت آبی و قابلیت جذب آب کاهش یافت. همچنین پارامتر روشنایی در دمای 65 درجه سانتیگرادبالاتر از سایر دماهای خشک کردن بود. بنابراین قارچ دکمه ای سفید را می توان به پودر تبدیل کرد و به عنوان یک افزودنی کاربردی یا تغذیه ای در انواع محصولات غذایی استفاده کرد.
کلیدواژه‌ها
قارچ دکمه ای
خشک کردن کف پوشی
مدلسازی
خواص فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythology

نویسندگان English

atena Pasban 1
Mohebbat Mohebbi 2
hashem pourazarang 2
mehdi varidi 3
Arezoo abbasi 4
1 assiastat professor, Department of Nutrition, School of Health, North Khorasan University of Medical Sciences, Bojnurd, Iran
2 Department of Food Science and Technology- Ferdowsi University of Mashhad-Iran
3 Department of Food Science and Technology- Ferdowsi University of Mashhad-Iran
4 Department of Food Science and Technology- Ferdowsi University of Mashhad-Iran
چکیده English

Recently, the quality of powder product was considered in food industry. Foam mat drying is an economical alternative to spray, drum and freeze-drying for the production of food powders. The high porosity and surface-to-volume ratio of foams during foam-mat drying improve final product quality. In this work, foaming properties of white button mushroom(Agaricusbisporus) were analyzedby response surface methodology. For optimization,xanthan gum (XG)solution range was considered between 0.05–0.3% w/w, mushroom concentration (water: mushroom puree) range was considered 1:0.5– 1:3.5 w/w and whipping time range was considered between 2–8 min. Based on face centered central composite design (CCF),twenty tests were done. Analysis of variance showed that the quadratic modelshaveconsiderable effects on both responses.In this research, the optimized pointwasobtainedat xanthan gum solution 0.2% w/w, mushroom concentration (water:mushroom puree) = 1:2.2 and whipping time= 6.19 minand the predicted values for foam density and drainage volumewere0.56 gcm-3 and 1.8 mL, respectively.At the second step, optimized foam dried at 50, 65 and 80°C and then drying behavior of optimized foam was investigated by different mathematical models. The results indicated that theMidilli model is high accurate model for evaluating the drying behavior of mushroom foam. At the third step, the influence of the drying temperatures on some qualitative characteristics of foam-matdried mushroom powder was investigated. It was found, as the temperature increased, water activity and water binding capacity decreased. Also, Lightness parameter for the temperature of 65°Cwas higher than other temperature.So, white button mushrooms can be processed into powder and used as a functional or nutritional addition in a variety of food products.

کلیدواژه‌ها English

button mushroom
foam mat drying
Drying model
Physico chemical properties
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