بهینه سازی تولید کف نوشیدنی پرتقالی به روش سطح پاسخ

نویسندگان
آزیتا نعمتی 1
علی معتمدزادگان 2
جعفر محمد زاده میلانی 3
1 دانشجوی دکتری علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 استاد گروه علوم و صنایع غذایی، دانشگده علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 استاد گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی دانشگاه علوم کشاورزی ومنابع طبیعی ساری
10.22034/FSCT.19.129.55
چکیده
در سال های اخیر برای خشک کردن مواد غذایی از روش کف پوشی استفاده می شود. با توجه به این که پایداری کف حاصل در بهبود این فرآیند نقش اساسی دارد لذا در این پژوهش به بررسی عوامل مؤثر بر ساختار کف نوشیدنی و ویژگی های فیزیکی کف حاصل پرداخته شده است به این منظورمقدار مورد نظر از سفیده تخم مرغ (5-3%) و محلول صمغ ریحان ( 3/0-1/0) درصد بر اساس طرح آزمایش، به نوشیدنی پرتقالی اضافه شد و مخلوط مورد نظر با هم زن برقی با بیشترین سرعت به مدت (4، 6، 8) دقیقه همزده شد. سپس آزمون های اولیه کف نوشیدنی شاملدانسیته کف، قابلیت کف زایی، پایداری کف، بررسی رئولوژیکی، ویسکوزیته، بررسی ریز ساختار کف انجام شد.سپس با استفاده از روش سطح پاسخ و نرم افزار دیزاین اکسپرت تیمار بهینه انتخاب گردید. تیمار بهینه معرفی شده توسط مدل نمونه با غلظت 4% پودرسفیده تخم مرغ و 2/0 % صمغ ریحان و زمان هم زدن 6 دقیقه بود که در آزمایشات صورت گرفته بالاترین کیفیت را نشان داد.
کلیدواژه‌ها
بهینه سازی
کف پوشی
نوشیدنی پرتقال
سطح پاسخ

موضوعات

عنوان مقاله English

Optimization of permeate-based orange beverage foam production by response surface methodology

نویسندگان English

Azita Nemati 1
Ali Motamedzadegan 2
Jafar Mohammadzadeh Milani 3
1 Ph.D. student, Department of Food a Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
2 Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
چکیده English

In recent years, the foam mat drying has been used in food processing. Due to the fact that the stability of the foam plays an essential role in improving this process, in this study, the factors affecting the structure of the permeate-based orange beverage foam and the physical characteristics of the foam have been investigated. For this purpose, the egg white (3-5%) and basil gum solution (0.1- 0.3%) was added to the orange beverage according to the experimental design and the desired mixture was mixed with an electric mixer with the highest speed was for (4, 6, 8) minutes. Then, initial tests of beverage foam including foam density, foaming ability, foam stability, rheological test, viscosity, and foam microstructure were performed. Then, the optimal treatment was selected using the RSM and Design Expert software. The optimal treatment introduced by the sample model had a concentration of 4% egg white powder and 0.2% basil gum and the mixing .time was 6 minutes, which showed the highest quality in the experiments.

کلیدواژه‌ها English

Optimization
foam characteristics
orange beverage
Response surface
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