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میترا منصوری بنی وحید سماواتی مرضیه بلندی

چکیده

در این مطالعه بهینه‌یابی تاثیر پارامترهای عملیاتی برکاهش کلسترول خامه توسط بتاسیکلودکسترین مورد بررسی قرار گرفت و با آنالیز پارامترهای مؤثرعملیاتی شامل غلظت بتاسیکلودکسترین (5/1،0، 5/1%) و دمای اختلاط (10، 30، 50 درجه سانتی‌گراد) و زمان اختلاط (5، 15، 25 دقیقه) شرایط عملیاتی بهینه برای دستیابی به فرآیندی با راندمان بالا بررسی گردید و از طراحی آزمایشات به کمک روش سطح پاسخ و طرح باکس بنکن استفاده شد. حداکثر کاهش کلسترول (%92/89) در غلظت 42/1% بتاسیکلودکسترین، دمای اختلاط 76/45 درجه سانتی‌گراد و زمان 87/23 دقیقه مشاهده گردید. نتایج به‌دست آمده از بررسی اثر مستقل متغیرها نشان داد که عامل غلظت شدت تاثیر کمتری بر کاهش کلسترول خامه دارد اما دما و زمان تاثیر مثبت مؤثرتری بر کاهش کلسترول دارند. در بین اثرات متقابل فاکتورهای مورد بررسی بیشترین اثر مربوط به تاثیر همزمان دما و زمان (%9/88) و کمترین اثرمربوط به تاثیر همزمان غلظت و دما (%5/85) مشاهده شد.

جزئیات مقاله

کلمات کلیدی

خامه, بهینه یابی, کلسترل, سیکل دکسترین, سطح پاسخ

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ارجاع به مقاله
منصوری بنیم., سماواتیو., & بلندیم. (2019). بهینه‌یابی تاثیر پارامترهای عملیاتی بر کاهش کلسترول خامه به‌وسیله بتاسیکلودکسترین به روش سطح پاسخ. پژوهش های علوم و صنایع غذایی ایران, 16(4), 423-435. https://doi.org/10.22067/ifstrj.v16i4.81186
نوع مقاله
مقاله پژوهشی فارسی