با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 آزمایشگاه علوم غذایی (LSA)، گروه مهندسی مواد غذایی، موسسه دامپزشکی و کشاورزی، دانشگاه HadjLakhdarBatna، الجزایر.

2 واحد GRAPPE، مدرسه عالی کشاورزی Angers Loire (ESA)، INRA، 55، rue Rabelais BP 30748، 49007 Angers Cedex 01، 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

عنوان مقاله [English]

Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)

نویسندگان [English]

  • Soussene Boudraa 1
  • Sara Zidani 1
  • Driss Elothmani 2
  • Mouni Saadoudi 1

1 Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture Institute, University HadjLakhdarBatna, Algeria.

2 Unite GRAPPE, École Supérieure d’Agricultures Angers Loire (ESA), INRA, 55, rue Rabelais BP 30748, 49007 Angers Cedex 01, France.

چکیده [English]

Impact of microwave-grill -drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive" was investigated. The effect of microwave’s water and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying. By increasing microwave -grill powers (300–600W), drying time decreased from 270 to 120 s. For dried Russain olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E.angustifolia L.
 

کلیدواژه‌ها [English]

  • E.angustifolia
  • power
  • Microwave-grill drying
  • Functional properties
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