مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه‌سازی فرآیند پوست‌گیری دانه شاه‌بلوط با استفاده از تابش مادون‌قرمز

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم وصنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران
2 گروه صنایع غذای و تبدیلی، پژوهشکده فناوری های شیمیایی، سازمان پژوهش های علمی و صنعتی ایران، تهران، ایران
3 گروه زراعت، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد ورامین-پیشوا، ورامین، ایران
10.48311/fsct.2026.84030.0
چکیده
این پژوهش با هدف بهینه‌سازی فرآیند پوست‌گیری دانه شاه‌بلوط (Castanea sativa Mill.) به‌کمک تابش مادون‌قرمز و بررسی ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی محصول طی نگهداری انجام شد. متغیرهای فرآیند شامل توان تابش (300-500 وات)، زمان تابش (10-30 دقیقه)، فاصله از منبع (5-15 سانتی‌متر) و رطوبت اولیه (10-20 درصد) با استفاده از روش سطح پاسخ (RSM) و طرح باکس-بنکن بهینه‌سازی شدند. شرایط بهینه شامل توان 05/40 وات، زمان 42/21 دقیقه، فاصله 55/5 سانتی‌متر و رطوبت اولیه 77/13 درصد تعیین شد که رطوبت نهایی را به 72/2 درصد رساند.در مقایسه با پوست‌گیری دستی، روش مادون‌قرمز رطوبت کمتری (01/1 درصد پس از 60 روز نگهداری)، سفتی کمتر (75/88 نیوتن)، روشنایی بالاتر (71/47 = L*)، پایداری میکروبی برتر، شمارش کپک کمتر از 12 CFU/g پس از 60 روز) و امتیازات حسی بالاتر در رنگ، عطر، بافت و پذیرش کلی ایجاد کرد. این فناوری به‌دلیل کارایی انرژی بالا، حذف مصرف آب و حفظ کیفیت محصول، جایگزینی پایدار و قابل‌صنعتی‌سازی برای روش‌های سنتی پوست‌گیری شاه‌بلوط به‌شمار می‌رود.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization of chestnut seed peeling process using infrared radiation

نویسندگان English

Shima Ezzati 1
Majid Javanmard dakheli 2
Hamed Ahari 1
Hossein Ahmadi Chenarbon 3
1 Department of Food Science and Industry, Faculty of Agricultural Sciences and Food Industry, Islamic Azad University, Science and Research Branch, Tehran, Iran
2 Food and Processing Industries Department, Chemical Technologies Research Institute, Iranian Scientific and Industrial Research Organization, Tehran, Iran
3 Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

This study aimed to optimize the infrared-assisted peeling of chestnut kernels (Castanea sativa Mill.) and evaluate the effects on physicochemical, microbial, and sensory quality attributes during storage. Key process variables—radiation power (300–500 W), exposure time (10–30 min), distance from the emitter (5–15 cm), and initial moisture content (10–20%)—were optimized using Response Surface Methodology (RSM) with a Box–Behnken design. The optimum conditions were determined as 490.5 W power, 21.42 min exposure time, 5.55 cm distance, and 13.77% initial moisture content, achieving a final moisture content of 2.72%. Compared with conventional manual peeling, infrared peeling significantly reduced moisture content (to 1.01% after 60 days of storage), lowered kernel firmness (88.75 N versus 97.98 N initially), and improved surface brightness (L* = 47.71). Moreover, infrared-treated samples exhibited superior microbial stability (mold count <12 CFU/g after 60 days) and higher sensory scores for color, aroma, texture, and overall acceptability. Owing to its high energy efficiency, minimal water usage, and excellent product quality retention, infrared radiation presents a sustainable and scalable alternative to traditional chestnut peeling methods for industrial applications.

کلیدواژه‌ها English

Chestnut
peeling
infrared radiation
optimization
Response Surface Methodology
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