نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

دانشگاه تبریز

چکیده

برگ به‌­لیمو یک افزودنی غذایی طعم­‌زا و همچنین منبع خوبی از ترکیبات با ارزش مانند روغن­‌های فرّار، فلاوونوئیدها و اسیدهای فنلی است. با این­حال، همانند بسیاری از گیاهان معطر دیگر، برگ به‌­لیمو به‌دلیل داشتن محتوای رطوبتی بالا فسادپذیر است. هدف از این کار پژوهشی، مطالعه اثر دمای هوا (45، 55 و 65 درجه سانتی‌گراد) بر روی ویژگی‎های کیفی برگ به‌لیمو طی خشک­‌کردن هوای داغ (HAD) بود. همچنین، کینتیک خشک‎کردن مدل‎سازی شد. نتایج نشان داد که دمای خشک­‌کردن بالاتر منجر به کاهش معنی­‌دار (05/0>p) نسبت جذب آب مجدد به‌علت تغییر ویژگی­‌های ساختاری برگ‌­های خشک‌شده گردید. محتوای روغن فرار برگ‌های خشک‌شده نیز به‌دلیل از دست رفتن مقادیر بالای اجزای فرّار به‌طور معنی­‌داری (05/0>p) در مقایسه با برگ­‌های تازه متفاوت بود و در محدوده 42/0 تا 85/0 قرار داشت. علاوه‌براین، با خشک­‌کردن نمونه­‌ها در 65 درجه سانتی‌گراد در مقایسه با 45 درجه سانتی‌گراد، افزایش معنی­‌دار مقدار ضریب انتشار مؤثر رطوبت (Deff) و تغییر رنگ مشاهده شد. مقدار Deff از 10-10×140/1 تا m/s 9-10×280/2 متغیر بود و مقدار انرژی فعال­‌سازی kJ/mol 04/31 تعیین شد. بیشترین مقدار R2 (999/0≤) و کمترین مقدار RMSE و SSE برای مدل نقوی و همکاران (پیشنهادشده در این پژوهش) به‌دست آمد.

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