نوع مقاله : مقاله پژوهشی لاتین
نویسندگان
گروه علوم وصنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
چکیده
این پژوهش با هدف بررسی شرایط خشک‌کردن بر خصوصیات فیزیکی و بازجذب آب پودر قارچ دکمه‌ای که با روش خشک‌کردن کف‌پوشی انجام شده است. خصوصیات فیزیکی پودر قارچ شامل: مقدار رطوبت، فعالیت آبی، قابلیت جذب آب، اندازه ذرات، جریان‌پذیری و پیوستگی، زاویه ریپوز و دمای گذار شیشه‌ای بررسی گردید. دمای خشک‌کردن اثر معناداری (05/0>P) بر اکثریت خصوصیات فیزیکی پودر قارچ داشت. نمونه‌های پودر دارای فعالیت آبی کمتر از 3/0 بودند که منجر به ایجاد شرایط پایدار می‌شود. کاهش دمای خشک کردن منجر به افزایش رطوبت و تشکیل ذرات بزرگتر گردید. پودر قارچ تولیدشده در دمای بالاتر دارای جریان‌پذیری بهتری بود. دمای گذار شیشه‌ای در محدوده 6/55-3/41 درجه سانتی‌گراد بود. افزایش دمای خشک‌کردن موجب افزایش ترشوندگی و پخش‌شوندگی گردید.
کلیدواژه‌ها
موضوعات
Alanazi, F. K. (2010). Utilization of date syrup as a tablet binder, comparative study. Saudi Pharmaceutical Journal, 18(2), 81-89.
AOAC. (1995). Official Methods of Analysis, sixteenth ed. Association of Official Analytical Chemists, AOAC Arlington, VA, Washington DC, USA.
Asokapandian, S., Venkatachalam, S., Swamy, G. J., & Kuppusamy, K. (2016). Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein. Journal of Food Process Engineering, 39(6), 692-701.
Azizpour, M., Mohebbi, M., & Khodaparast, M. H. H. (2016). Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative Food Science & Emerging Technologies, 34, 122-126.
Beakawi Al-Hashemi, H. M., & Baghabra Al-Amoudi, O. S. (2018). A review on the angle of repose of granular materials. Powder Technology, 330, 397-417.
Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Coffee, Tea, Cocoa. In Food Chemistry (pp. 938-970). Berlin, Heidelberg: Springer Berlin Heidelberg.
Bhandari, B. (2013). 1 - Introduction to food powders. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of Food Powders (pp. 1-25): Woodhead Publishing.
Bhandari, B. R., & Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40(1), 71-79.
Caparino, O. A., Tang, J., Nindo, C. I., Sablani, S. S., Powers, J. R., & Fellman, J. K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. Journal of Food Engineering, 111(1), 135-148.
Carr, R. L. (1965). Evaluating flow properties of solids. Chemical Engineering Journal, 72, 166-168.
Carr, R. L. (1976). Powder and granule properties and mechanics. In: M.Marchello, J. Gomezplata, A. (Eds.), Gas-solids Handling in the Processing Industries. Marcel dekker.
Carrión, C., Mulet, A., García-Pérez, J. V., & Cárcel, J. A. (2018). Ultrasonically assisted atmospheric freeze-drying of button mushroom. Drying kinetics and product quality. Drying Technology, 36(15), 1814-1823.
Chegini, G. R., & Ghobadian, B. (2005). Effect of Spray-Drying Conditions on Physical Properties of Orange Juice Powder. Drying Technology, 23(3), 657-668.
Chinwan, D., & Castell-Perez, M. E. (2019). Effect of conditioner and moisture content on flowability of yellow cornmeal. Food Science & Nutrition, 7(10), 3261-3272.
Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., & Ghaffari, H. (2019). Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences, 135, 30-43.
Ding, H., Yu, W., Boiarkina, I., Depree, N., & Young, B. R. (2020). Effects of morphology on the dispersibility of instant whole milk powder. Journal of Food Engineering, 276, 109841.
Fitzpatrick, J. (2013). 12 - Powder properties in food production systems. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of Food Powders (pp. 285-308): Woodhead Publishing.
Fitzpatrick, J. J., van Lauwe, A., Coursol, M., O'Brien, A., Fitzpatrick, K. L., Ji, J., & Miao, S. (2016). Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. Powder Technology, 297, 340-348.
Franco, T. S., Perussello, C. A., Ellendersen, L. N., & Masson, M. L. (2016). Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT - Food Science and Technology, 66, 503-513.
Geldart, D., Abdullah, E. C., & Verlinden, A. (2009). Characterisation of dry powders. Powder Technology, 190(1), 70-74.
Gholami, R., Ahmadi, E., & Farris, S. (2017). Shelf life extension of white mushrooms (Agaricus bisporus) by low temperatures conditioning, modified atmosphere, and nanocomposite packaging material. Food Packaging and Shelf Life, 14, 88-95.
Guazi, J. S., Lago-Vanzela, E. S., & Conti-Silva, A. C. (2019). Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. International Journal of Food Science & Technology, 54(1), 54-61.
Hamzeh, S., Motamedzadegan, A., Shahidi, S.-A., Ahmadi, M., & Regenstein, J. M. (2019). Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder. Journal of Aquatic Food Product Technology, 28(7), 794-805.
Hardy, Z., & Jideani, V. A. (2017). Foam-mat drying technology: A review. Critical Reviews in Food Science and Nutrition, 57(12), 2560-2572.
Hausner, H. H. (1967). Friction conditions in a mass of metal powder. International Journal of Powder Metallurgy, 3, 7-13.
Henao-Ardila, A., Quintanilla-Carvajal, M. X., & Moreno, F. L. (2019). Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder. Powder Technology, 344, 190-198.
Hogekamp, S., & Schubert, H. (2003). Rehydration of Food Powders. Food Science and Technology International, 9(3), 223-235.
Jaya, S., & Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63(2), 125-134.
Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194-205.
Kalač, P. (2013). A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93(2), 209-218.
Kim, E. H. J., Chen, X. D., & Pearce, D. (2005). Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces, 46(3), 182-187.
Malik, M., & Sharma, A. (2019). Optimisation of foam-mat drying of yoghurt and properties of powdered yoghurt. International Journal of Dairy Technology, 72(3), 381-387.
Maria de Carvalho Tavares, I., Bonatto Machado de Castilhos, M., Aparecida Mauro, M., Mota Ramos, A., Teodoro de Souza, R., Gómez-Alonso, S., Silva Lago-Vanzela, E. (2019). BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chemistry, 298, 124971.
Meng, D.-M., Zhang, Y.-X., Yang, R., Wang, J., Zhang, X.-H., Sheng, J.-P., Fan, Z.-C. (2017). Arginase participates in the methyl jasmonate-regulated quality maintenance of postharvest Agaricus bisporus fruit bodies. Postharvest Biology and Technology, 132, 7-14.
Moghbeli, S., Jafari, S. M., Maghsoudlou, Y., & Dehnad, D. (2020). A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes. Powder Technology, 359, 85-93.
Mohebbi, M., Fathi, M., & Shahidi, F. (2011). Genetic Algorithm–Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Fried Mushroom. Food and Bioprocess Technology, 4(4), 603-609.
Nasiri, M., Barzegar, M., Sahari, M. A., & Niakousari, M. (2018). Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus). International Journal of Biological Macromolecules, 106, 218-226.
Pasban, A. (2012). Optimization of foaming condition and drying behavior of white button mushroom (Agaricus bisporus) (Master of science), (Master of Science), Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Pasban, A., Mohebbi, M., Pourazarang, H., Varidi, M., & Abbasi, A. (2015). Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus). Journal of Food Processing and Preservation, 39(6), 737-744.
Pathania, S., Ho, Q. T., Hogan, S. A., McCarthy, N., & Tobin, J. T. (2018). Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders. Journal of Food Engineering, 225, 18-25.
Peleg, M. (1977). Flowability of food powders and methods for its evaluation-A review. Journal of Food Process Engineering, 1(4), 303-328.
Qin, Y., Liu, D., Wu, Y., Yuan, M., Li, L., & Yang, J. (2015). Effect of PLA/PCL/cinnamaldehyde antimicrobial packaging on physicochemical and microbial quality of button mushroom (Agaricus bisporus). Postharvest Biology and Technology, 99, 73-79.
Roos, Y. H. (2003). Thermal analysis, state transitions and food quality. Journal of Thermal Analysis and Calorimetry, 71(1), 197-203.
Salahi, M. R., Mohebbi, M., & Taghizadeh, M. (2017). Development of cantaloupe (Cucumis melo) pulp powder using foam-mat drying method: Effects of drying conditions on microstructural of mat and physicochemical properties of powder. Drying Technology, 35(15), 1897-1908.
Salamat, R., Ghassemzadeh, H. R., Ranjbar, F., Jalali, A., Mahajan, P., Herppich, W. B., & Mellmann, J. (2020). The effect of additional packaging barrier, air moment and cooling rate on quality parameters of button mushroom (Agaricus bisporus). Food Packaging and Shelf Life, 23, 100448.
Seerangurayar, T., Manickavasagan, A., Al-Ismaili, A. M., & Al-Mulla, Y. A. (2017). Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder. Journal of Food Engineering, 215, 33-43.
Seerangurayar, T., Manickavasagan, A., Al-Ismaili, A. M., & Al-Mulla, Y. A. (2018). Effect of carrier agents on physicochemical properties of foam-mat freeze-dried date powder. Drying Technology, 36(11), 1292-1303.
Shittu, T. A., & Lawal, M. O. (2007). Factors affecting instant properties of powdered cocoa beverages. Food Chemistry, 100(1), 91-98.
Shrestha, A. K., Howes, T., Adhikari, B. P., & Bhandari, B. R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT - Food Science and Technology, 40(9), 1593-1600.
Suleiman, R., Xie, K., & Rosentrater, K. A. (2019). Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content. Applied Engineering in Agriculture, 35(3), 417-429.
Tavares, I. M. d. C., Sumere, B. R., Gómez-Alonso, S., Gomes, E., Hermosín-Gutiérrez, I., Da-Silva, R., & Lago-Vanzela, E. S. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International, 128, 108750.
Tonon, R., Brabet, C., & Hubinger, M. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of food engineering., 88(3), 411-418.
Varhan, E., Elmas, F., & Koç, M. (2019). Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder. Journal of Food Process Engineering, 42(4), 13022.
Vashishth, R., Semwal, A. D., Pal Murugan, M., Govind Raj, T., & Sharma, G. K. (2020). Engineering properties of horse gram (Macrotyloma uniflorum) varieties as a function of moisture content and structure of grain. Journal of Food Science and Technology, 57(4), 1477-1485.
Wee, J. J. Y., Chan, R. X., Seow, Y.-X., Viton, F., & Zhou, W. (2020). Influence of sucrose reduction on powder and reconstitution properties of powdered cocoa malted beverage. Powder Technology, 360, 221-230.
Zhang, H., Xia, W.-s., Xu, Y.-s., Jiang, Q.-x., Wang, C.-x., & Wang, W.-j. (2013). Effects of spray-drying operational parameters on the quality of freshwater mussel powder. Food and Bioproducts Processing, 91(3), 242-248.
)
ارسال نظر در مورد این مقاله