بهینه‌سازی خشک کردن ترکیبی (اسمزی – هوای داغ) ورقه‌های آلوئه‌ورا با روش سطح پاسخ

نویسندگان
آی ناز قورچایی 1
راحیل رضایی 2
معصومه مقیمی 3
1 1- گروه علوم و صنایع غذایی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران
2 گروه علوم و صنایع غذایی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبدکاووس، ایران
3 گروه شیمی،واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس ، ایران
10.22034/FSCT.20.144.1
چکیده
هدف از این مطالعه تولید ورقه آلوئه­ورا خشک به روش خشک کردن اسمزی-هوای داغ و بررسی اثرات این روش بر بافت، رنگ، چروکیدگی، بازجذب آب و فعالیت آبی بود. متغیرهای مورد مطالعه شامل زمان پیش پخت (5، 7 و 10دقیقه)، زمان خشک کردن (8، 10 و 12 ساعت) و دمای خشک کردن (40، 50 و 60 درجه سانتی گراد) بود که با روش سطح پاسخ در قالب طرح مرکب مرکزی با شش تکرار در نقطه مرکزی مورد بررسی قرار گرفت. نتایج به دست آمده نشان داد که افزایش دما تا 50 درجه سانتی­گراد موجب افزایش سختی بافت گردید اما افزایش بیش­تر دما، موجب کاهش سختی نمونه‌ها شد. میزان باز جذب رطوبت متاثر از دمای فرایند خشک کردن بود به ‌طوری که با افزایش دما، میزان بازجذب رطوبت در نمونه‌ها افزایش یافت و این در حالی است که زمان فرایند پیش­پخت و خشک کردن تاثیری بر میزان این پارامتر نداشت. هیچ یک از متغیرهای مستقل مورد مطالعه، تاثیر معناداری بر میزان فعالیت آبی محصول نداشتند. نتایج بهینه سازی فرایند نشان داد که پیش پخت ورقه آلوئه­ورا به مدت 10 دقیقه، حرارت دهی در دمای 93/53 درجه سانتی گراد به مدت 8 ساعت موجب تولید محصولی با بهترین کیفیت می­گردد.
کلیدواژه‌ها
آلوئه ورا
خشک کردن اسمزی- هوای داغ
بافت

موضوعات

عنوان مقاله English

Optimization of combined drying (osmotic-hot air) of aloe‌ vera slice using response surface methodology

نویسندگان English

aynaz ghourchaee 1
Rahil Rezaei 2
Masomeh Moghimi 3
1 Department of Food Science and Technology, Gonbad Kavous Branch, Islamic Azad University, Gonbad Kavous, Iran
2 Food Science and Technology department, Gonbad Kavoos branch, Islamic Azad University, Gonbad Kavoos, Iran
3 Chemistry Department, Gonbad Kavoos branch, Islamic Azad University, Gonbad Kavoos, Iran
چکیده English

The aim of this study was to produce dry aloe­ vera slice by osmotic-hot air drying method and to investigate the effects of this method on texture, color, shrinkage, water re-absorption ability and water activity. The studied variables included precooking time (5, 7 and 10 minutes), drying time (8, 10 and 12 hours) and drying temperature (40, 50 and 60 ° C) using the response surface method in the form of a central composite design. It was examined with six replications at the central point. The results showed that increasing the temperature to 50°C increased the hardness of the texture, but further increasing the temperature reduced the hardness. The rate of rehydration was affected by drying temperature. With increasing temperature, the rate of rehydration in the samples increased. However, changing the pre-cooking and drying process time had no effect on the amount of this parameter. None of the studied independent variables had a significant effect on water activity. Optimization results showed that pre-cooking for 10 minutes and drying at 53.93°C for 8 hours will produce products with the best characteristics.

کلیدواژه‌ها English

Aloe vera
osmotic-hot air drying
texture
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