نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه فردوسی

2 فردوسی مشهد

چکیده

هدف این پژوهش ارزیابی اثر دما و زمان سرخ کردن و فرمولاسیون‌های مختلف خمیرابه بر ویژگی‌های رئولوژیکی خمیرابه، میزان جذب خمیرابه و پارامترهای کینتیک انتقال جرم ناگت پنیر در طی سرخ کردن عمیق بوده است. بدین منظور با افزودن صفر، 5 و 10 % سفیده‌ی تخم مرغ به خمیرابه‌ی ناگت پنیر در دماهای 150 ، 170 و °C190 در زمان‌های صفر، 1، 2، 3 و 4 دقیقه به صورت عمیق سرخ شدند. خمیرابه شاهد ریسکوزیته ظاهری و میزان جذب خمیرابه بیشتری نسبت به سایر خمیرابه ها داشت. ضریب نفوذ موثر رطوبت برای ناگت‌های پوشش دار شده با خمیرابه شاهد در محدوده (m2/s) 8-10×45/2 تا (m2/s) 8-10×16/3، با ضریب تبیین 86/0 تا 91/0 و برای ناگت‌های پوشش دار شده با خمیرابه حاوی سفیده تخم مرغ در محدوده ی(m2/s) 8-10×40/1 تا (m2/s) 8-10×90/2، با ضریب تبیین 87/0 تا 98/0 بدست آمد. ضریب نفوذ سرعت انتقال روغن بین(m2/s) 3-10×1/1 تا (m2/s) 3-10×9/8، با ضریب تبیین 82/0 تا 99/0 بود. مقادیر انرژی فعال سازی برای حذف رطوبت در نمونه‌های شاهد و پوشش دار با خمیرابه حاوی سفیده تخم مرغ، برابر (kJ/mol)01/30 و بین52/36 تا 42/38(kJ/mol) بدست آمد.

کلیدواژه‌ها

سورگی، م.، 1388، بررسی اثر دما، امواج مایکروویو و صمغ بر کنتیک انتقال جرم و خصوصیات انتقال جرم و خصوصیات کیفی ناگت مرغ سرخ شده به روش عمیق. پایان نامه دوره کارشناسی ارشد، دانشگاه فردوسی مشهد.
Adedeji, A. A., Ngadi, M. O., and Raghavan, G. S. V., 2009, Kinetics of mass transfer in microwave precooked and deep fat fried chicken nugget . Journal of Food Engineering, 91, 146-153.
Akdeniz, N., Sahin, S., Sumnu, G., 2006, Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering, 75, 522-526.
Albert, S., and Mittal, G. S., 2002, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Research International, 35, 445-458.
Amboon, W., Tulyathan, V., and Tattiyakul, J., 2010. Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology, DOI 10.1007/s11947-010-0327-3.
Aminlari, M., Ramezani, R., and Khalili, M. H., 2005, Production of Protein-Coated Low-Fat Potato Chips. Food Science and Technology International, DOI: 10.1177/1082013205054785.
AOAC, 1990, Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.
AACC, 1986, Moisture content. In: Approved Methods of the American Association of Chemists. AACC, St Paul, MN.
Ballard, T., 2003, Application of edible coatings maintaining crispness of breaded fried foods. MSc Thesis, Biological system engineering, Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
Baixauli, R., Fiszman, S. M., Sanz, T., and Salvador, A., 2003, Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids, 17, 305-310.
Bertolini Suarez, R., Campanõne, L. A., Garcia, M. A., and Zaritzky, N. E., 2008, Comparison of the deep frying process in coated and uncoated dough systems. Journal of Food Engineering, 84, 383-393.
Bajaj, I., and Singhal, R., 2007, Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chemistry, 104, 1472-1477.
Chen, C., Chenb,. M., Chen, H., Hub, W., Lanb, M., & Lib, P. 2008, Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC. Journal of Food Hydrocolloids, 22, 1337-1344.
Cuesta, C., Romero, A., and Sanchez-Muniz, F. J., 2001, Fatty acid changes in high oleic acid sunflower oil during successive deep-fat frying of frozen foods. Food Science and Technology International, 7, 317-328.
Crank, J., 1975, The Arithmetics of Diffusion, second ed. Oxford University Press, Oxford, UK
Dehghan Nasiri, F., Mohebbi, M., Tabatabaee, Y. F., Haddad, M. H. K., 2010, Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food Bioprocess Technology, doi:10.1007/s11947-010-0423-4.
Dogan, S. F., Sahin, S., and Sumnu, G., 2005a, Effects of soy and rice flour addition on batter rheology and quality of deep fat-fried chicken nuggets. Journal of Food Engineering, 71, 127-132
Duran, M., Pedreschi, F., Moyano, P., and Troncoso, E., 2007, Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering, 81, 256-265
Fiszman, S. M., and Salvador, A., 2003, Recent developments in coating batters. Trends in Food Science and Technology, 14, 399-407
Handa, A., Gennadios, A., Froning, G. W., Kuroda, N. and Hanna, M. A., 1999, “Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups”. Journal of Food Science, 64, 82-85.
Holownia, K. I., Chinnan, M. S., Erickson, M. C., and Mallikarjunan, P., 2000, Quality evaluation of edible film-coated chicken strips and frying oils. Journal of Food Science, 65, 1087-1090.
Krokida, M. K., Maroulis, Z. B., Marinos-Kouris, D., and Oreopoulou, V., 2001, Colour changes during deep fat frying. Journal of Food Engineering, 48, 219-225.
Mariscal, M., and Bouchon, P., 2008, Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry, 107, 1564-1569.
Mellema, M., 2003, A review. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364-373.
Moyano, P., and Pedreschi, F., 2006, Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT – Food Science and Technology, 39, 285-291.
Mine, Y., 1995, Recent Advance in the Understanding of Egg White Protein Functionality. Trends Food Science Technology, 60, 224-232
Mohamed, S., Hamid, N. A., and Hamid, M. A., 1988, Food components affecting the oil absorption and crispness of fried batter, Journal of Science and Food Agriculture, 78, 39-45
Ngadi, M., Li, Y., and Oloka, S., 2007, Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation. LWT – Food Science and Technology, 40, 1784-1791.
Ngadi, M., Dirani, K., and Oluka, S., 2006, Mass transfer characteristics of chicken nuggets. International Journal of Food Engineering, 2, 1-16
Ni, H., and Datta, A. K., 1999, Moisture, oil and energy transport during deep-fat frying of food materials. Transactions of IchemE, 77, 194-204
Okamoto, S., 1978, Factors Affecting Protein Film Formation. Cereal Foods World, 23, 256-262
Quasem, J. M., Mazahreh, A. S., Abu-Alruz, K., Afaneh, I. A., Al-Muhtaseb, A. H., and Magee, T. R. A., 2009, Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system. American Journal of Agricultural and Biological Science, 40,156-166.
Sahin, S. and Sumnu, G., 2009, Advances in Deep-Fat Frying of foods. Taylor & Francis Group. New York.
Sosa-Morales, M. E., Orzuna-Espdritu, R., and Velez-Ruiz, J. F., 2006, Mass, thermal and quality aspects of deep-fat frying of pork meat. Journal of Food Engineering, 77, 731-738.
Soorgi, M., Mohebbi, M., Mousavi, S. M., and Shahidi, F., 2010, The Effect of methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets. Food Bioprocess Technology. DOI 10.1007/s11947-011-0520-z.
Troncoso, E., and Pedreschi, F., 2009, Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT – Food Science and Technology, 42, 1164-1173.
Woodward, S. A., 1990, Egg Protein Gels. In Food Gels, ed., P. Harris, Essex, England: Elsevier Science Publishers Ltd., pp. 175-199.
Ziaiifar, A. M., Achir, N., Courtois, F., Trezzani, I., and Trystram, G., 2008, Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology,43, 1410-1423.
CAPTCHA Image