انجمادزدایی هویج خام با استفاده از سامانه ترکیبی مادون‌قرمز-هوای گرم و تاثیر آن بر خواص کیفی هویج انجمادزدایی شده

نویسندگان
راشین شهسوار 1
مهدی کاشانی نژاد 2
امان محمد ضیائی فر 3
یحیی مقصودلو 2
1 دانش آموخته دکتری علوموصنایعغذایی،دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 استاد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 دانشیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.22034/FSCT.20.144.213
چکیده
سبزیجات فساد­پذیر هستند و به صورت فصلی کاشته می­شوند. از بهترین روش­­های نگهداری مواد­غذایی انجماد می­باشد و برای استفاده از محصول منجمد، فرآیند انجمادزدایی مورد نیاز می­باشد. هدف از این مطالعه، استفاده از انجمادزدایی ترکیبی اشعه مادون­قرمز-هوای گرم و تاثیر متقابل دما، سرعت جریان هوا و توان منبع تابش مادون قرمز بر زمان انجمادزدایی و خصوصیات کیفی هویج­های انجمادزدایی شده می­باشد. نمونه­های هویج پس از شستشو، با قالب استوانه ای به قطر 5/22 و ارتفاع 12میلی­متر قالب­گیری و در دمای 18- درجه سانتی­گراد 48 ساعت منجمد شد و تاثیر پارامترهای رفع انجماد، دمای هوا (30 و40 درجه سانتی­گراد)، سرعت جریان هوا (5/0 و 5 متربرثانیه) و توان اشعه مادون قرمز (100 و 300 وات) بر خصوصیات کیفی هویج­های انجماد­زدایی شده در طرح آماری کاملا تصافی بررسی گردید. نمونه شاهد در اتاق با دمای 25 درجه سانتی­گراد انجمادزدایی شد. آنالیز داده­ها و تفسیر نتایج نشان داد، اثر متقابل افزایش دما، توان منبع تابش و سرعت جریان هوا بر روی زمان انجمادزدایی، میزان ویتامین­ث، بتاکاروتن، افت ناشی از انجمادزدایی و pH تاثیر معنی­دار داشته است (05/0P≤). این سامانه زمان انجمادزدایی را به طورقابل ملاحظه­ای کاهش داد، زمان برای نمونه شاهد 66/47 و برای تیمار­8 (F5P300T40) 23/6 دقیقه بود. کمترین میزان pH به تیمار7 (F0.5P300T40) 81/5 و بیشترین میزان به تیمار­1 (F0.5P100T30) 15/6 مربوط بود. بیشترین میزان بتاکاروتن به تیمار­8 (F5P300T40) (12/48 میلی­گرم بر 100 گرم نمونه) و کمترین میزان به تیمار 5 (F0.5P100T40) (03/14 میلی­گرم بر 100 گرم نمونه) مربوط بود. تیمار­4 (F5P300T30) 36/ 12 میلی­گرم بر­100 گرم نمونه و تیمار 1 (F0.5P100T30) 68/3 میلی­گرم بر 100 گرم نمونه به ترتیب بیشترین و کمترین میزان ویتامین­ث را داشتند. افت ناشی از انجمادزدایی تیمار1 (F0.5P100T30) 7/19% بیشترین و نمونه شاهد 44/7% کمترین بود. به دلیل هزینه راه­اندازی اندک، زمان کوتاهتر فرآیند و کیفیت مطلوب، انجمادزدایی ترکیبی به­طور گسترده در صنایع غذایی کاربرد دارد.
کلیدواژه‌ها
انجماد زدایی
هویج
هوای گرم
مادون قرمز

موضوعات

عنوان مقاله English

The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots

نویسندگان English

Rashin Shahsavar 1
Maydi Kashaninejad 2
Aman mohammad Ziaiifar 3
yahya Maghsoudlou 2
1 student
2 Master
3 Master
چکیده English

Vegetables are perishable and cultivated seasonally. The aim of this study was to employ a combined thawing through hot air-infrared system, while investigating the effects of temperature, airflow velocity, and infrared radiation power on thawing time and the quality attributes of thawed carrots. In this research, carrot samples, having been washed and shaped using a cylindrical mold measuring 22.5 mm in diameter and 12 mm in height, were subjected to freezing at -18°C for 48 hours. Thawing parameters were air temperature (30°C and 40°C), airflow velocity (0.5 and 5 m/s), and infrared power (100 and 300 watts). The sample thawed at 25°C was control sample. Data analysis showed that reciprocal effect of increasing temperature, power of the radiation source and air flow speed had a significant effect on the thawing time, vitamin C, β-carotene, the thawing loss, and pH (P≤0.05). This system was able to significantly reduce the thawing time this time for the control sample was 47.66 minutes and for the shortest thawing time, the treatment 8 (F5P300T40) was 6.23 minutes. The lowest pH value was related to treatment 7 (F0.5P300T40) 5.81 and the highest value was related to treatment 1(F0.5P100T30) 6.15. The highest amount of β -carotene was related to treatment number 8 (F5P300T40) 48.12 mg/100g and the lowest amount was related to treatment 5 (F0.5P100T40) 14.03 mg/100g. The highest amount of vitamin C was related to treatment 4(F5P300T30) 12.36 mg/100g and the lowest amount was related to treatment 1(F0.5P100T30) 3.68 mg/100g. . In the thawing loss, the highest amount was related to treatment 1 (F0.5P100T30) 19.7% and the lowest amount was related to the control sample7.44%. . Due to the low start-up cost, shorter process time and favorable quality, hybrid defrosting is widely used in the food industry.

کلیدواژه‌ها English

THAWING
Defrosting
Carrot
Infrared
Hot air
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