نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

گروه علوم وصنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

چکیده

این پژوهش با هدف بررسی شرایط خشک کردن بر خصوصیات فیزیکی و بازجذب آب پودر قارچ دکمه‌ای که با روش خشک کردن 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 خشک کردن 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 تولید شده در دمای بالاتر دارای جریان‌پذیری بهتری بود. دمای گذار شیشه‌ای در محدوده 6/55-3/41 درجه سانتی‌گراد بود. افزایش دمای خشک کردن موجب افزایش ترشوندگی و پخش‌شوندگی گردید.

کلیدواژه‌ها

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