نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی

2 فردوسی مشهد

3 بو علی سینا 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.

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