بررسی تاثیر پوشش خوراکی کیتوزان و شرایط فرایند بر زمان خشک شدن و کیفیت برش‌های ملون خشک شده با طرح تاگوچی

نویسندگان
فاطمه حیدری دلفارد 1
فاطمه آمیغی 1
صدیقه توسلی 2
حسین امیرمحمدی 1
1 1. گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت
2 2. گروه علوم و مهندسی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.22034/FSCT.22.165.150
چکیده
پوشش­های خوراکی لایه ای نازک و قابل خوردن از مواد طبیعی هستند که بر روی سطح میوه ها و سبزیجات قرار می گیرند. هدف از این پوشش ها افزایش ماندگاری و جلوگیری از کاهش کیفیت محصولات می باشد. در این پژوهش، آزمایش­های خشک کردن و ارزیابی کیفیت برش­های ملون تحت تاثیر پیش تیمار کیتوزان و شرایط فرایند، برای بدست آوردن ویژگی­های خشک کردن برش­های ملون انجام شد. برش­های ملون با ضخامت مختلف (5/0، 75/0، 1 و 25/1 سانتی متر) در محلول­های کیتوزان (با غلظت 5/0، 1، 5/1 و 2 درصد) غوطه ور و سپس توسط آون با هوای گرم در چهار سطح دما (65 ، 70، 75 و 80 درجه سانتی‌گراد) خشک شدند. تاثیر متغیرهای مستقل غلظت پوشش، دما و ضخامت برش بر متغیرهای پاسخ زمان خشک کردن، چروکیدگی، نسبت جذب مجدد آب و سفتی بافت با کمک روش تاگوچی بررسی گردید. نتایج نشان داد دمای فرایند و ضخامت برش به ترتیب بیشترین (87/61­%) و کمترین (72/%10) تاثیر را بر زمان خشک کردن داشتند. نسبت جذب مجدد آب و چروکیدگی برش­های خشک شده با افزایش غلظت پوشش و ضخامت برش­ها کاهش پیدا کردند؛ در حالی‌که مقدار این متغیرها با افزایش دما افزایش یافتند. غلظت پوشش و ضخامت برش­ها به ترتیب بیشترین و کمترین تاثیر را بر این دو فاکتور نشان دادند. افزایش غلظت پیش تیمار کیتوزان باعث افزایش سفتی بافت نمونه­ها شد.
کلیدواژه‌ها
ملون
خشک کردن
پوشش دهی
کیتوزان

موضوعات

عنوان مقاله English

Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design

نویسندگان English

fatemeh heidari 1
Fatemeh Amighi 1
Sedighe Tavasoli 2
Hossein Amirmohammadi 1
1 Food Science and Technology Department, Faculty of Agriculture, university of Jiroft, Jiroft, Iran
2 Faculty of food science and technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده English

Edible coatings are biological materials that can be applied as a thin layer on fresh fruits and vegetables to enhance their quality during the drying process. In this research, we conducted drying tests and evaluated the quality of melon slices under the influence of chitosan pretreatment and process conditions to obtain the drying characteristics of melon slices. Melon slices of varying thicknesses (0.5, 0.75, 1, and 1.25 mm) were immersed in chitosan solutions (at concentrations of 0.5, 1, 1.5, and 2%) and then were dried in a hot air oven at four different temperature levels (65, 70, 75, and 80 ℃). Using the Taguchi design, we investigated how the independent variables (coating concentration, temperature, and slice thickness) affected the dependent variables, including drying time, shrinkage, water reabsorption ratio, and texture hardness. The drying results revealed that process temperature had the most significant effect on drying time (61.87%), while slice thickness had the least impact (10.72%). As coating concentration and slice thickness increased, the rehydration ratio and shrinkage of the dried slices decreased, but both increased with rising temperature. Coating concentration had the greatest influence on these two factors, while slice thickness had the smallest. Additionally, increasing the concentration of chitosan pretreatment led to a firmer texture in the samples.

کلیدواژه‌ها English

Melon
Drying
Coating
Chitosan
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