نوع مقاله : مقاله پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
چکیده
حساسیت بالای آب‌میوه‌ها و سبزیجات به حرارت منجربه توسعه روش خشک کردن پاششی جهت خشک کردن این دسته از محصولات گردیده است. تحقیق حاضر به‌منظور بررسی و ارزیابی اثر دمای هوای ورودی خشک‌کن (150،120و C°180) و غلظت کمک خشک‌کن یا حامل مالتودکسترین و ایزوله پروتئین آب‌پنیر با نسبت 4 به 1 (25 ، 5/37 و 50 درصد وزنی/ وزنی) بر خصوصیات کیفی و کمی پودر رب گوجه‌فرنگی شامل مقدار رطوبت، دانسیته توده‌ای، حلالیت، شکل و ساختار پودر و همچنین مقدار لیکوپن آن و راندمان تولید پودر انجام شده است. جهت انتخاب شرایط بهینه تولید پودر از روش سطح پاسخ استفاده شد. نتایج نشان داد که با افزایش دمای هوای ورودی خشک‌کن، راندمان (غیرمعنی‌دار) و حلالیت (معنی‌دار) پودر افزایش‌یافته، درحالی‌که، مقدار رطوبت (معنی‌دار)، دانسیته توده (غیرمعنی‌دار) و مقدار لیکوپن پودر (معنی‌دار) کاهش می‌یابد. همچنین با افزایش غلظت حامل راندمان تولید، حلالیت و مقدار لیکوپن پودر افزایش یافت درحالی‌که مقدار رطوبت و دانسیته توده پودر کاهش نشان داد. شرایط بهینه به‌منظور دستیابی به بیشترین راندمان تولید، حلالیت، مقدار لیکوپن پودر و کم‌ترین مقدار رطوبت، دانسیته توده، در دمای C°150 و غلظت حامل 50 درصد (وزنی/ وزنی)، حاصل شد.
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