بررسی ویژگی های فیزیکوشیمیایی و آنالیز مواد معدنی شکر سفید طی زمان بهره برداری

نویسندگان
ایرج کریمی ثانی 1
بهروز کاظم زاده 2
بهرام حسنی 3
حبیب نویدی فر 4
پرویز احمدی قشلاق 5
زهرا سلامت ممکانی 6
1 دانش آموخته دکتری، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 دانش آموخته کارشناسی ارشد شیمی کاربردی، گروه شیمی، دانشکده علوم پایه، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 دانش آموخته دکتری، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
4 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، واحد مهاباد، دانشگاه آزاد اسلامی، مهاباد، ایران
5 دانشجوی دکتری، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
6 دانش آموخته کارشناسی، گروه علوم و صنایع غذایی ،آموزشکده فنی دختران ارومیه، دانشگاه فنی وحرفه ای استان آذربایجان غربی، ارومیه، ایران
10.22034/FSCT.21.149.195
چکیده
هدف از این پژوهش بررسی ویژگی های فیزیکوشیمیایی و مواد معدنی شکر می باشد . در این طرح اثر زمان بهره بردای به صورت ماه (مهر، آبان، آذر و دی) و روز (1، 10، 20 و 30) بر روی خصوصیات شکر از قبیل رنگ محلول ، pH، بریکس و میزان خاکستر با آزمون تجزیه واریانس با استفاده از نرم افزار spss, 26 بررسی شد. نتایج نشان داد که رنگ محلول ، بریکس، درصد قند و میزان خاکستر معنی دار می باشد (05/0>p). نتایج آنالیز کیفیت تکنولوژیکی خمیر چغندر‌‌های انتخابی از 8 ناحیه متفاوت توسط دستگاه بتالایزر نیز نشان داد که نتایج سه عنصر سدیم، پتاسیم و نیتروژن نشان می‌دهد که چغندرقندهای منطقه H از نظر عناصر مذکور دارای کمترین مقدار و چغندرقندهای منطقه B دارای بیشترین مقدار از عناصر را در میزان میلی مول/100گرم خمیر چغندرقند دارا بودند. از طرفی نتایج میزان قلیائیت، درصد قند یا ساکارز، ضریب استحصال و ملاس زایی جزو نتایج آنالیز کیفیت تکنولوژیکی نمونه‌های خمیر چغندر‌‌قند توسط دستگاه بتالایزر به ترتیب 56/8 برای نمونه‌های تحویلی از منطقه A و 03/3 برای نمونه چغندرقند‌های تحویلی از منطقه H ، از نظر درصد قند و درجه استحصال منطقه F نسبت به سایر مناطق دارای بیشترین مقدار بوده به طوری که درصد قند 72/18 و درجه استحصال نیز 41/89 بدست آمد که در مقابل چغندرهای دریافتی از مناطق E دارای کمترین درصد قند (7/13 درصد) و درجه استحصالی (47/84) می‌باشند.
کلیدواژه‌ها
شکر
بتالایزر
خاکستر
بریکس
چغندر قند

موضوعات

عنوان مقاله English

Physicochemical characteristics and mineral analysis of white sugar during Operation

نویسندگان English

Iraj Karimi Sani 1
Behrouz Kazemzadeh 2
Bahram Hassani 3
Habib Navidi Far 4
Parviz Ahmadi gheshlagh 5
Zahra Salamat Mmakani 6
1 Ph.D, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 Master's degree in Applied Chemistry, Department of Chemistry, Faculty of Basic Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 Ph.D, Department of Food Industry, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran.
5 Ph.D. student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
6 Department of Food Science and Technology, Urmia Girls' Technical College, Technical and Vocational University of West Azerbaijan Province, Urmia, Iran.
چکیده English

The purpose of this research is to investigate the physicochemical properties and mineral substances of sugar. In this plan, the effect of exploitation time in the form of months (October, November, December and January) and days (1, 10, 20 and 30) of exploitation of each month on the characteristics of sugar such as solution color, pH, Brix and ash content It was analyzed with analysis of variance test using spss 26 software. The results showed that the color of the solution, Brix, sugar percentage and ash content were significant (p<0.05). The results of the analysis of the technological quality of beet pulp selected from 8 different regions by Betalyzer showed that the results of the three elements sodium, potassium and nitrogen show that the sugar beets of region H have the lowest amount of the mentioned elements and the sugar beet of region B has the highest amount of elements in They had the amount of millimol/100 grams of sugar beet pulp. On the other hand, the results of the amount of alkalinity, percentage of sugar or sucrose, extraction coefficient and molasses are among the results of the technological quality analysis of the samples of sugar beet pulp by Betalyzer, respectively 8.56 for the samples delivered from region A and 3.03 for the samples delivered from region H. In terms of sugar percentage and degree of extraction, region F has the highest amount compared to other regions, so that the percentage of sugar was 18.72 and the degree of extraction was 89.41, which is in contrast to the beets received from regions E, which have the lowest sugar percentage (13.7). percent) and extraction degree (84.47).

کلیدواژه‌ها English

Sugar
Betalyzer
ash
Brix
Sugar beet
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