نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه الجزایر

2 دانشگاه فرانسه

چکیده

در این پژوهش تاثیر خشک کردن به روش مایکروویو- گریل (MWGD) در میزان انرژی‌های مختلف (300، 450 و 600 وات) بر خصوصیات عملکردی "زیتون روسی" مورد بررسی قرار گرفت. همچنین اثر عوامل جدید و کاربردی در صنعت غذا مانند ظرفیت نگهداری آب و روغن توسط مایکروویو، تشکیل ژل، کف و امولسیون نیز با تمرکز بر خشک کردن سینتیکی مورد ارزیابی قرار گرفت. نتایج نشان داد با افزایش انرژی مایکروویو، زمان خشک کردن از 270 به 120 ثانیه کاهش می‌یابد. همچنین مشخص شد در خشک کردن زیتون روسی در هر میزان انرژی الکتریکی مایکروویو، ظرفیت آب بالاتر از روغن می‌باشد. بنابراین خشک کردن در 450 وات انرژی مایکرویو بهترین روش خشک کردن با حفظ خواص عملکردی میوه تازه Elaeagnus angustifolia L است.
 

کلیدواژه‌ها

Abdeddaim, M. (2016).Etude de la composition biochimique des fruits de cinq espèces vegetales presentes dans la region des aurès en vue de leur utilisation alimentaire ou pharmacologique (celtis australis L, crataegus azarolus L, crataegus monogyna J, elaeagnus angustifolia L, et zizyphus lotus L).Thèse de doctorat .Universite de Setif, 174p.
AFNOR. (1982). Produits derives des fruits et legumes-jus de fruits. Determination de pH, Association française de normalisation. (Ed). AFNOR, Paris, 325 p.
Ahmediani, A, Hosseiny.J and Semnanian, S.L. (2000) .Antinociceptive and anti-inflammatory effects of Elaeagnus angustifolia fruit extracts.Journal of Ethnopharmacology, 72, 287–292.
Akbolat, D., Ertekin, C., Menges, H.O., Guzel, E. and Ekinci, K. (2008) Physical and nutritional properties of oleaster (Elaeagnus angustifolia L.) growing in Turkey.Asian Journal of Chemistry, 20,2358–2366
Akintayo, E.T., Oshodi A.A. and Esuoso, K.O.(1999). Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chemistry, 66, 51-56.
Anon, (1995).Contrôle de qualite des products alimentaires, methodes d'analyses officielles, AFNOR–DGCCRF, Paris, Fr, 416 p
Anonymous, (2014). Elaeagnus angustifolia. http://en.wikipedia.org/ wiki/n Elaeagnus_V angustifolia
Ayaz, F.A. and Bertoft, E. (2001). Sugar and phenolic acid composition of stored commercial oleaster fruits. Journal of Food Composition and Analysis, 14, 505–511.
Baytop, T. (1984). Treatment with Plants in Turkey (Past and Present). Number: 40, Pp. 260. Istanbul, Turkey: Pharmacy Faculty, Istanbul University Publication Number: 3255.
Boudraa, S., Hambaba, L., Zidani, S. and Boudraa, H. (2010). Mineral and vitamin composition of fruits of five underexploited species in Algeria: Celtis australis L., Crataegus azarolus L., Crataegus monogyna Jacq., Elaeagnus Angustifolia. And Zizyphus lotus L. Fruits, 65,75–84.
Cansev, A., Sahan, Y., Celik, G., Taskesen, S. and Ozbey, H. (2011).Chemical properties and antioxidant capacity of Elaeagnus angustifolia L. fruits.Asian Journal of Chemistry, 23,2661–2665.
Chandi, G.K and Sogi, D.S. (2006). Functional properties of rice bran protein concentrate. Journal of Food Engineering, 79,592-597.
Changrue, V. (2006). Hybrid (osmotic, microwave-vacuum) drying of strawberries and carrots. A thesis submitted to McGill University in partial fulfillment of the requirements for the degree of Doctor of Philosophy, Montreal, Quebec, Canada.
Cheftel, J. C., Cuq, J. L.and Lorient, D. (1985). Food Chemistry (2nded.), Marcel Dekker, New York.
Cloutour, F.(1995). Caracteristiques de fibres alimentaires: influence sur la fermentation in vitro par la flore digestive alimentaire. Thèse de doctorat, Universite de Nantes, 123 p.
Coffman, C.W. and Garcia, V.V. (1977). Functional properties and amino acid content of protein isolate from mung bean flour. Journal of Food Technology, 12,473–484.
Durmaz, E. (2012). Microwave Extraction of Phenolic Compounds from Caper and Oleaster. Ankara, Turkey: Master of Science in Food Engineering Department, Middle East Technical University.
Enujiugha, V.N., Badejo, A.A., Iyiola, S.O.,Oluwamukomi M.O.(2003). Effect of germination on the nutritional and functional properties of African oil bean (Pentaclethra macrophylla Benth) seed flour.Journal Food Agriculure and Environnoment, 1:72-75.
Ferhat, R.(2008). Étude de la fraction lipidique et la composition en acides gras des fruits de: Celtis australus L., Crataegus azarolus L., Cratagus monogyna Jacq., Elaeagnus angustifolia L et Ziziphus lotus L. Memoire de Magister. Universite El Hadj-Lakhder. Batna, 102p.
Fernandez-Kim, S-O. (2004). Physicochemical and functional properties of crawfish chitosan as affected by different processing protocols. Master Thesis of Science. Louisiana State University, 99p.
Gulcu, S. And Celik, Uysal, S. (2010). Kus igdesi'nde (Elaeagnus Angustifolia L.) yetistirme sıklıgının fidan morfolojik ozellikleri neetkisi.SDU Faculty of Forestry Journal, 2, 74–81.
Ihekoronye, A. I. and Ngoddy, P. O. (1985). Food Carbohydrates. In: Integrated Food Science and Technology for the tropics Macmillan publisher, London. pp 10 -19
Journal d'Agriculture Tropicale et de Botanique Appliquee. (1958). Les methodes d'enquête en ethnobotanique: Comment mettre en evidence les taxonomies indigenes. Paris. 15(7-8), pp 297-324.
Kostaropoulos, A.E. and Saravacos, G.D. (1995). Microwave pretreatment for sun-dried raisins, Journal of Food Sciences, 60, 344-347.
Kwok, B.H.L., Hu, C., Durance, T. and Kitts, D.D. (2004). Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt). Journal of Food Science, 69, 122-126.
Lario, Y., Sendra, E., Garcia-Perez, J., Fuentes, C., Sayas-Barbera, E., Fernandez-Lopez, J.and Perez-Alvarez, J.A. (2004). Preparation of high dietary fiber powder from lemon juice byproducts. Innovative Food Sci. Emerging Technol. 5, 113–117.
Linden, L. and Lorient, D. (1994). Biochimie agro- industrielle-Valorisation alimentaire de la production agricole. (ED) Masson. Paris. Milan. Barcelone, 359p.
Lorient, D., Colas, B. and Le meste, M. (1988). Proprietes fonctionnelles des macromolecules alimentaires. The notebooks of the ENS.BANA.N° 6. (ED) Tec and doc- Lavoisier. Paris, 268p.
Neto, V.Q., Narain, N., Silvia, J. B. and Bora, P. S. (2001). Functional properties of raw and heat-processed cashew nut (Anarcardium occidentale L.) kernel protein isolate. Nahrung, 45, 258–262.
Odedeji, J.O. and Adeleke, R. (2010). Pasting characteristics of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 555-557
Phillips, R. D., Chinnan, M. S., Branch, A. L., Miller, J. and Mc Watters K. H. (1988). Effects of pre-treatment on functional and nutritional properties of cowpea meal. Journal of Food Science, 53(3), 805-809.
Princewill-Ogbonna, I. and Ezembaukwu, N. (2015). Effect of various processing methods on the pasting and functional properties of Aerial yam (Dioscorea bulbifera) flour. British Journal of Applied Science and Technology, 9(5), 517-526.
Redout, A.C. (2002). Rheologie et analyse de texture des aliments. (ED) Tec and Doc. Paris, 199p.
Robertson, J.A.and Eastwood, M.A. (1981). An examination of factors which may affect the water holding capacity of dietary fiber. British Journal of Nutrition. 45,83-88
Saadoudi, M. ( 2008). Etude de la fraction glucidique des fruits de Celtis australus L., Crataegus azarolus L., Cratagus monogyna Jacq., Elaeagnus angustifolia L et Ziziphus lotus L.Memoire de Magister. Universite El Hadj-Lakhder, Batna
Sahan, Y., Gocmen, D., Cansev, A., Celik, G., Aydin, D., Ayşe, N., Dilek, D., Dulger, H. Kaplan, B., Kilci, A.and Gucer, S.(2015).Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.). Journal of Applied Botany and Food Quality, 88, 34 -41.
Sangnark, A .and Noomhorm, A. (2003). Effect of particle sizes on functional properties of dietary fiber prepared from sugarcane bagasse. Food Chemistry . 80, 221-229.
Simas-Tosin, F.F., Barraza, R.R., Petkowicz, C.L.O., Silveira, J.L.M., Sassaki, G.L., Santos, E.M.R., Gorin, P.A.J. and Iacomini, M., (2010). Rheological and structural characteristics of peach tree gum exudates.Food Hydrocolloids, 24, 486.