نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات مازندران.

2 گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد.

3 گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا همدان، همدان.

چکیده

خشک کردن کف‌پوشی روشی است که در آن امکان خشک کردن ماده غذایی در دما و مدت زمان کمتر وجود دارد. در این پژوهش، تولید پودر پوره سیب‌زمینی با استفاده از تکنیک خشک کردن کف‌پوشی مورد مطالعه قرار گرفت. شرایط تولید کف بهینه پوره سیب‌زمینی از نظر نسبت پوره به محلول هیدروکلوئید (2:1-1:1 وزنی- وزنی)، غلظت صمغ عربی (9/0–1/0 درصد) به‌عنوان پایدارکننده کف و زمان همزدن (9-3 دقیقه) جهت ایجاد کف با کمترین مقدار دانسیته و بیشترین پایداری با استفاده از تکنیک سطح پاسخ تعیین شد. جهت ارزیابی رفتار خشک شدن کف بهینه شده، عمل خشک کردن در 3 دمای 45، 60 و 80 درجه سانتی‌گراد و در ضخامت 3 میلی‌متر انجام شد. 10 مدل برای بررسی کینتیک خشک شدن کف بهینه مورد ارزیابی قرار گرفت. آنالیزهای آماری نشان داد که در تمامی فرایندهای خشک کردن مدل ویبل بهترین انطباق را با داده‌های تجربی داشت. مقادیر ضریب نفوذ موثر محاسبه شده با استفاده از قانون دوم فیک در بازه دمایی مورد مطالعه در محدوده 9-10×286/3 تا 9-10 ×032/8 متر مربع بر ثانیه با میزان انرژی فعّال‌سازی 97/30 کیلوژول بر مول قرار داشت. به‌علاوه پودرها از نظر فعّالیت آبی و قابلیت جذب رطوبت مورد مطالعه قرار گرفتند. نتایج نشان داد که فعّالیت آبی پودرهای تولید شده با افزایش دما کاهش پیدا کرد. همچنین، دمای خشک کردن اثر معنی‌داری بر قابلیت جذب رطوبت پودرها نداشت.

کلیدواژه‌ها

Akpinar, E. K., 2006, Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering, 73, 75–84.
Akpinar, E., Midilii, A. & Bicer, Y., 2003, Single layer drying behavior of potato slices in a convective cyclone dryer and mathematical modeling. Energy Convection and Management, 44, 1689-1705.
Alakali, J. S., Kucha, E. I. & Ariahu, C. C., 2010, drying characteristics of osmo-foam-mat mango pulp. Journal of agriculture, Biotechnology & Ecology, 3(1), 87-98.
Anonymous, 2011, Food Agriculture Organization of the United Nations. Official Methods of Analysis, Arlington.
Atarodi, M. R, 2014, Optimization of process parameters for spirulina platensis foam-mat drying. MSc thesis. Ferdowsi University of Mashhad.
Azizpour, M, 2012, Optimization of process parameters in foaming and evaluation of mass transfer kinetics in foam mat drying of shrimp (Penaeus indicus). MSc thesis. Ferdowsi University of Mashhad.
Baer, R. J., Wolkow, M. D. & Kasperson, K. M., 1997, Effect of emulsifiers on the body and texture of low fat ice cream. Journal of Dairy Science, 80, 3123–3132.
Bag, S. K., Srivastav, P. P. & Mishra, H. N., 2011, Optimization of process parameters for foaming of Bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology, 4 (8), 1450-1458.
Bikerman, J. J., 1973, Foams. New York, USA: Springer-Verlag.
Brygidyr, A. M., Rzepecka, M. A. & McConnell, M. B., 1977, Characterization and drying of tomato paste foam by hot air and microwave energy. Journal Canadian Institute of Food Science and Technology, 10, 313–319.
Crank, J, 1975, The Mathematics of Diffusion. Oxford University Press, London.
Deman, J. M., 1999, Principles of food chemistry. 3rd ed. Springer. New York.
Dunkwal, V., Jood, S. & Singh, S., 2007, Physic chemical properties and sensory evaluation of pleurotus sajor caju powder as influenced by parameters and drying methods. British Food Journal, 109(9), 749-759.
Duran, M., Pedreschi, F., Moyano, P. & Troncoso, E., 2007, Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering, 81(1), 257-265.
Falade, K. O., Adeyanju, K. I. & Uzo-Peters, P. I., 2003, Foam-mat drying of cowpea (Vigna unguiculata) using glycerylmonostearate and egg albumin as foaming agents. European Food Research Technology, 217(6), 486-491.
Hart, M. R., Graham, R. P., Ginnette, L. F. & Morgan, A. I., 1963, Foams for foam-mat drying. Food Technology, 17(10), 90-92.
Hasanzadeh rad, F, 2014, Optimization of process parameters in foaming and evaluation of mass transfer kinetics in foam mat drying of Kilka fish. MSc thesis. Ferdowsi University of Mashhad.
Hooker, W. J., 1983, Compendium of potato diseases. American Phytopathological Society, St. Paul, USA.
Izadi, T, 2014, Survey on WPC (Whey Protein Concentrate) function in formation and stability of cheese foam and optimization of cheese powder production using foam mat drying. MSc thesis. Ferdowsi University of Mashhad.
Jafarian, S., 2000, Effect of pre-heating and use of some of hydrocolloids in reduction oil uptake and quality of potato French fries. MSc thesis. Isfahan University.
Jangam, S. V., Law, C. L. & Mujumdar, A. S., 2010, Drying of Foods, Vegetables and Fruits. 1st ed. Singapore.
Kadam, D. M. & Balasubramanuan, S., 2011, Foam-mat drying of tomato juice. Food Processing and Preservation, 35 (4), 488-495.
Kadam, D. M., Patil, R. T. & Kaushik, P., 2010, Foam mat drying of fruit and vegetable products, in drying of foods, vegetables and fruits - Volume (1), Ed. Jangam, S.V., Law, C.L., and Mujumdar, A.S. Published in Singapore, pp, 111-124.
Karim, A. A. & Wai, C. C., 1999. Characteristics of foam prepared from starfruit (Averrhoa carambola L.) puree by using methyl cellulose. Food Hydrocolloids, 13, 203-210.
Kaur, S., Sarkar, B. C., Sharam, H. K. & Singh, C., 2009, Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food and Bioprocess Technology, 2, 96–100.
Laneuvile, S. L., Papuin, P. & Turgen, S. L., 2000, Effect of preparation conditions on the characteristic of whey protein- xanthan gum complex. Journal of food hydrocolloids, 14, 305-314.
Lim, L. T., Tang, J. & He, J., 1995, Moisture sorption characteristics of freeze dried blueberries. Journal of Food Science, 60, 810–814.
Lisinska, G. & Leszczynski, W., 1989, Potato science and technology, Elsevier science publishers. pp, 166-227.
Lopez, A., Iguaz, A., Esnoz, A. & Virseda, P., 2000, Thin-layer drying behaviour of vegetable waste from wholesale market. Drying Technology, 18, 995–1006.
Muthukumaran, A, 2007, Foam-mat freeze drying of egg white and mathematical modeling. MSc Thesis. McGill University.
Okos, M. R., Narsimhan, G., Singh, R. K. & Weitnauer, A. C., 1992, Food dehydration. In: Heldmann, D.R., Lund, D.B. (Eds.), Handbook of food engineering (pp. 437–562). Marcel Dekker, New York, pp. 437–562.
Papalamprou, E. M., Makri, E. A., Kiosseoglou, V. D. & Doxastakis, G. I., 2005, Effect of medium molecular weight xanthan gum in rheology and stability of oil in-water emulsion stabilized with legume proteins. Journal of the Science of Food and Agriculture, 85(12), 1967-1973.
Paseban, A, 2012, Optimization of process parameters for foam mat drying of mushroom (Agaricus bisporus ) puree. MSc thesis. Ferdowsi University of Mashhad.
Prins, A., 1988, Principles of Foam Stability. Advances in food emulsions and foams. In: E. Dickinson and G. Stainsby (Eds), Elsevier Applied Science. Barking, UK, 91-122.
Raharitsifa, N., Genovese, D. B. & Ratti, C., 2006, Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. Journal of Food Science, 71(3), 142–151.
Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G. S. V. & Ratti, C., 2007, Foam mat drying of alphonso mango pulp. Drying Technology, 25 (2), 357 – 365.
Ratti, C. & Kudra, T., 2006, Drying of foamed biological materials: opportunities and challenges. Drying Technology. 24: 1101–1108.
Salahi, M. R, 2015, Foam mat drying of cantaloupe (Cucumis melo) pulp: Optimization of foaming conditions and investigation of powder properties. MSc thesis. Ferdowsi University of Mashhad.
Solval, K. M., Sundararajan, S., Alfaro, L. & Sathivel, S., 2012, Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT - Food Science and Technology, 46, 287-293.
Thuwapanichayanan, R., Somkiat, P. & Somchart, S., 2008, Modeling of diffusion with shrinkage and quality investigation of banana foam mat drying. Journal of Drying Technology, 26, 1326-1333
CAPTCHA Image