نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران.

چکیده

در این پژوهش، تولید پودر آب کرفس با استفاده از روش خشک کردن کف‌پوشی مورد مطالعه قرار گرفت. شرایط تولید کف بهینه آب کرفس از نظر غلظت صمغ زانتان (45/0-25/0 درصد) به‌عنوان پایدارکننده کف، مقدار کنسانتره پروتئین آب‌پنیر (6 -2 درصد) به‌عنوان عامل کف‌زا و زمان هم‌زدن (10- 2 دقیقه) جهت ایجاد کف با کمترین مقدار دانسیته و بیشترین پایداری با استفاده از روش سطح پاسخ تعیین شد. سپس کف بهینه تولیدی در سه دمای 40، 55 و70 درجه سانتی‌گراد و ضخامت 3 میلی‌متر خشک شد و پودرهای تولیدی از نظر رطوبت، فعالیت آبی، دانسیته توده، دانسیته ضربه، دانسیته ذره، تخلخل و میزان پیوستگی و جریان‌پذیری مورد مطالعه قرار گرفتند. در نهایت مشخص شد که افزایش دمای خشک کردن از 40 به 70 درجه سانتی‌گراد، تأثیر معناداری (05/0>p) بر ویژگی‌های فیزیکوشیمیایی پودرها داشت و سبب کاهش میزان رطوبت، فعالیت آب، دانسیته توده، دانسیته ضربه، دانسیته ذره و نسبت هاسنر و شاخص کار شد ولی میزان تخلخل افزایش یافت.

کلیدواژه‌ها

موضوعات

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