مدلسازی کینتیک انتقال جرم طی سرخ کردن عمیق ناگت پنیر کردی پوشش داده شده با سفیده تخم مرغ

نوع مقاله : مقاله پژوهشی

نویسندگان

• الهام انصاری فر ¹
• محبت محبی
• فخری شهیدی
• مهدی وریدی ²

¹ دانشگاه فردوسی

² فردوسی مشهد

https://doi.org/10.22067/ifstrj.v9i2.25673

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

• انتقال جرم
• خمیرابه
• سرخ کردن عمیق
• سفیده تخم مرغ
• ناگت پنیرکردی

عنوان مقاله [English]

Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg

نویسندگان [English]

• Elham Ansarifar ¹
• Mohebbat Mohebbi
• Fakhri Shahidi
• Mehdi Varidi ²

¹

² Ferdowsi University of Mashhad

چکیده [English]

The objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of Kurdish cheese nuggets. The effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets and frying at 150, 170 and 190◦C for 0, 1, 2, 3 and 4 min have been investigated. The results showed an interaction effect of these processing conditions on mass transfer. The most reduction in fat absorption was observed when samples were coated with batter containing 10% white egg and fried at 150 ◦C. The kinetic model based on the Fick’s law was used to describe moisture transfer data. The effective moisture diffusivity of batter without white egg was within the range of 3.97×10−8 and 7.51×10−8m2/s with R2 between 0.91 and 0.86 .In the samples coated with the batter including white egg, the effective diffusivity ranged between 2.26×10−8 and 5.96×10−8m2/s with R2 between 0.98 and 0.87, and fat transfer rate constant was between 1.1×10−3 and 8.9×10−3 s−1 with R2 from 0.82 to 0.99. Activation energy obtained from the Arrhenius plot for the effective moisture diffusivity of batter with and without white egg was 30.01 kJ/mol and ranged from 38.42 to 36.52 kJ/mol, respectively

کلیدواژه‌ها [English]

• Batter
• Cheese nugget
• Deep fat frying
• Mass transfer
• White egg

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