مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

اثر پیش تیمار اسمزی بر ویژگی های فیزیکوشیمیایی قارچ دکمه ای و بهینه سازی فرایند

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران،
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل
چکیده
در این مطالعه اثر پیش تیمار اسمزی محلول کلرید سدیم با غلظت­های 5، 10و 15 درصد و در دماهای 30 و50 درجه سلسیوس به­مدت 60، 120، 180 و 240 دقیقه، بر ویژگی­های فیزیکوشیمیایی قارچ دکمه­ای از جمله میزان چروکیدگی، رنگ، سفتی بافت، رطوبت و جذب آب مجدد مورد بررسی قرار گرفت. بهینه سازی به­منظور انتخاب بهترین شرایط برای آب­گیری اسمزی قارچ دکمه­ای با روش AHP-TOPSIS با نرم افزار متلب 2019، انجام شد و در نهایت میزان بیوتین در نمونه­بهینه با میزان آن در نمونه شاهد مقایسه شد. نتایج نشان داد که میزان رطوبت، آب­گیری مجدد، رنگ و چروکیدگی نمونه، وابسته به دماست. با افزایش دما، میزان رطوبت نمونه افزایش و جذب مجدد آب کاهش می­یابد. بررسی نتایج مربوط به شاخص رنگ نشان داد که با افزایش دما، شاخص قهوه­ای شدن کاهش و میزان تغییرات رنگ افزایش داشت. چروکیدگی و سفتی بافت محصول نیز با افزایش دما، کاهش (p<0.05) نشان داد. همچنین مشخص شد که غلظت محلول اسمزی و مدت‌زمان مواجهه با نمونه نیز اثر معنی دار (p<0.05) بر شاخص­های کیفی داشت. با افزایش غلظت محلول اسمزی، میزان رطوبت نمونه، جذب مجدد آب، شاخص قهوه­ای شدن و چروکیدگی کاهش و تغییرات رنگ، افزایش نشان داد. نتایج هم‌چنین نشان داد که با افزایش مدت‌زمان مواجهه، تغییرات رنگ، چروکیدگی و سفتی بافت افزایش و شاخص قهوه­ای شدن کاهش یافت. شرایط بهینه آب­گیری اسمزی برای شاخص­های کیفی مورد بررسی، 50 درجه سلسیوس، غلظت 15 درصد محلول اسمزی و زمان 120 دقیقه بود. به‌طورکلی می‌توان نتیجه گرفت که این روش برای پیش تیمار قارچ دکمه‌ای به دلیل کوتاه‌شدن زمان فرایند نهایی و صرفه‌جویی در انرژی و جلوگیری از اثرات نامطلوب فرایند نهایی، در صنایع دارویی، غذایی و آرایشی می‌تواند به عنوان یک روش استفاده شود
 
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Effect of osmotic pretreatments on physico-chemical, and functional properties of button mushroom and process optimization

نویسندگان English

Laleh Faraji 1
Nafiseh Jahanbakhshian 2
Sediqeh Soleimanifard 3
1 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Sharrekord, Iran
2 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Sharrekord, Iran
3 Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Univercity of Zabol
چکیده English

This study aimed to examine the impact of osmotic pretreatment using sodium chloride at concentrations of 5%, 10%, and 15%, applied at temperatures of 30 and 50 degrees Celsius for durations of 60, 120, 180, and 240 minutes on the physicochemical properties of button mushrooms, including shrinkage, color parameter, firmness, and moisture content. Additionally, optimization was performed to identify the ideal conditions for the osmotic dehydration of button mushrooms utilizing the AHP-TOPSIS method with MATLAB 2019a software. Subsequently, the biotin content in the optimal sample was compared to the control sample. The results indicate that the moisture content, rehydration rate, color, and shrinkage of the sample were dependent on temperature. As the temperature increased, the moisture content of the sample increased, while the rehydration decreased. The results related to the color parameters revealed that as the temperature increased, the browning index decreased, while the extent of color changes increased. The shrinkage and firmness significantly decreased with the rise in temperature. It was also found that the concentration of the osmotic solution and the process time had a significant effect on the quality factors. By increasing the concentration of the osmotic solution, the moisture content of the sample decreased, as did rehydration, browning index, and shrinkage. The color changes increased as the concentration increased. The results also showed that with increasing time, color changes, shrinkage, and firmness increased, while the browning index decreased. The optimal conditions for osmotic dehydration were 50 degrees Celsius, 15% concentration, and 120 minutes. Overall, this method functions as a pretreatment technique for button mushrooms in the pharmaceutical, food, and cosmetic industries, due to its ability to shorten processing time, enhance energy efficiency, and alleviate adverse effects linked to the final process.
 

کلیدواژه‌ها English

Rehydration
Osmotic pretreatment
Shrinkage
Button mushroom
Optimization
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