شبیه‌سازی محتوای رطوبت و جذب روغن در فرآیند سرخ کردن ناپیوسته بادمجان

نویسندگان
مسعود خدابنده 1
نارملا آصفی 2
ارمغان سالم 3
هاله ثریای ظفر 4
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز، ایران.
2 دانشیار گروه مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز.
3 دانش آموخته دکترای مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز.
4 دانشجوی دکتری
10.22034/FSCT.22.163.16
چکیده
بادمجان به­دلیل میزان رطوبت بالا و نرم شدن بافت طی مدت زمان نگهداری، عمر ماندگاری کوتاهی دارد. بنابراین استفاده از روش­های مناسب برای فرآوری، افزایش زمان نگهداری و حفظ ارزش تغذیه‌ای آن ضروری می­باشد. در واقع درک انتقال حرارت و جرم در طی سرخ کردن می‌تواند برای بهینه سازی و کنترل هرچه بیشتر فرایند مفید باشد. در این پژوهش اثر سرخ کردن در دماهای 160، 180 و 200 درجه سانتی­گراد به مدت­های 20، 36، 124 و 200 ثانیه برمحتوای رطوبتی، محتوای روغن، سینتیک انتقال رطوبت و روغن و تخمین ضریب انتقال جابه جایی انجام گرفت. نتایج نشان‌داد نمونه سرخ شده در دمای 160 درجه سانتی­گراد به مدت 124 ثانیه،کمترین میزان جذب روغن را دارند. همچنین مشخص شد با کاهش دما و زمان سرخ‌کردن محتوای روغن نمونه­ها کمتر می‌گردد. به‌علاوه، مدل­های تجربی، به خوبی داده­های آزمایشی را برازش نمودند. علاوه بر این، نتایج نشان‌داد که نمونه سرخ شده به مدت 200 ثانیه در دمای 200 درجه­ی سانتی­گراد کمترین میزان نسبت محتوای رطوبت را دارد. ﻫﻤﺎنﻃﻮر ﮐﻪ ﻣﺸﺨﺺ اﺳﺖ ﺑﺎ اﻓـﺰایش دﻣـﺎی ﺳﺮخ ﮐﺮدن ﺛﺎﺑﺖ سینتیک ﮐﺎﻫﺶ رطوبت افزایش یافت ﮐﻪ ﻧﺸﺎن‌دﻫﻨـﺪه ﺳﺮﻋﺖ ﺧﺮوج رﻃﻮﺑﺖ بیشتر از ﻣﺤﺼـﻮل در دﻣـﺎی ﺑـﺎﻻ ﻧﺴـﺒﺖ ﺑـﻪ دﻣﺎﻫﺎی پایین‌تر بود. همچنین، افزایش زمان و دمای سرخ کردن موجب کاهش محتوی رطوبت نمونه­ها گردید. ضریب انتقال حرارت جابجایی در زمان‌های اولیه فرآیند بیشتر بوده و با سپری شدن زمان سرخ کردن این عدد نیز کاهش یافت. بیشترین مقدار h مربوط به ثانیه بیستم در دمای سرخ کردن 200 درجه سانتی‌گراد بود.

کلیدواژه‌ها
بادمجان
سرخکردن عمیق
محتوای روغن
محتوای رطوبت
ضریب انتقال حرارت

موضوعات

عنوان مقاله English

Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant

نویسندگان English

Narmela Asefi 1
narmela asefi 2
Armaghan salem 3
HALEH SORIAYAY ZAFAR 4
1 Graduate, Department of Food Science and Technology, Tabriz Branch
2 Associate Professor, Department of Food Science and Technology, Ta.C., Islamic Azad University, Tabriz, Iran.
3 Ph.D. in Department of Food Science and Technology, Ta.C., Islamic Azad University, Tabriz, Iran
4 PhD
چکیده English

Abstract

Eggplant has a short shelf life due to its high moisture content and softening of the tissue during storage. Therefore, it is necessary to use appropriate methods for processing, to increase storage time and maintain its nutritional value. In fact, understanding the heat and mass transfer during frying can be useful for optimizing and controlling the process as much as possible. In this study, the effect of frying at 160, 180, and 200 ° C for 20, 36, 124, and 200 seconds on moisture content, oil content, moisture, and oil transfer kinetics, and estimation of convective heat transfer coefficient was analyzed. The results showed that the samples fried at 160 ° C for 124 seconds had the lowest oil absorption. It was also found that as the temperature and frying time decreased, the oil content of the samples also decreased. In addition, the experimental models fit the experimental data well. In addition, the results showed that the sample fried for 200 seconds at 200 ° C had the lowest moisture content ratio. It is known, increasing the frying temperature of the synthetic constant, also increases the decrease in humidity, which indicates that the rate of moisture exit of the product was higher at high temperatures than at lower temperatures. Also, increasing the frying time and temperature reduced the moisture content of the samples. The convective heat transfer coefficient is higher in the early times of the process and decreases with time as the frying time elapses. The maximum value of h was related to the twentieth seconds at a frying temperature of 200 ° C.

کلیدواژه‌ها English

Eggplant
Deep frying
Oil content
Moisture content
Heat Transfer Coefficient
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