بررسی اثرات پیش‌تیمارهای بلانچینگ و مایکروویو در تغییرات بعضی از عوامل فیزیولوژیکی برگ گیاه کنگرفرنگی در خشک‌کن بستر سیال

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• محسن آزادبخت ¹
• بهاره اسحاقی ²
• علی متولی ³
• عظیم قاسم نژاد ²

¹ دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران

² دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران.

³ مکانیک مهندسی بیوسیستم، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

https://doi.org/10.22067/ifstrj.2021.68400.1012

چکیده

به‌منظور حفظ بیشترین میزان توانمندی آنتی‌اکسیدانی و ترکیبات مؤثر در این توانمندی ازجمله فنل کل برگ کنگرفرنگی در یک خشک‌کن بستر سیال، اثرات دما، سرعت هوا و همچنین استفاده از پیش‌تیمارهای بلانچینگ و مایکروویو و مقایسه آن با حالت خشک‌شدن بدون پیش‌تیمار، در سه دمای 40، 50 و 60 درجه سانتی‌گراد و سه سطح سرعت هوا 3، 5 و 7 متر بر ثانیه موردبررسی قرار گرفت. نتایج این تحقیق نشان داد که تغییرات دما و سرعت هوای محفظه خشک‌کن و روش‌های مختلف پیش‌تیمار تأثیر معنی‌داری بر میزان فعالیت آنتی‌اکسیدانی و فنل کل موجود در این گیاه داشت. براساس نتایج به‌دست آمده می‌توان نتیجه‌گیری کرد که با افزایش دما و سرعت هوا و استفاده از پیش‌تیمار بلانچینگ و مایکروویو مقدار درصد مهار رادیکال و میزان فنل کل افزایش می‌یابد. بیشترین درصد مهار رادیکال در دمای 60 درجه سانتی‌گراد و سرعت هوای 7 متر بر ثانیه در حالت خشک‌کردن و با استفاده از پیش‌تیمار مایکروویو مقدار (08/72%) به‌دست آمد. همچنین بیشترین میزان فنل کل مقدار 55/3 میلی‌گرم بر گرم ماده خشک در دمای 60 درجه سانتی‌گراد و سرعت هوای 7 متر بر ثانیه در حالت خشک‌کردن استفاده از پیش‌تیمار مایکروویو به‌دست آمد.

کلیدواژه‌ها

• کنگرفرنگی
• خشک‌کن بستر سیال
• مایکروویو
• بلانچینگ

موضوعات

• مهندسی مواد غذایی

عنوان مقاله [English]

Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer

نویسندگان [English]

• Mohsen Azadbakht ¹
• Bahareh Eshaghi ²
• Ali Motevali ³
• Azim Ghasemnezhad ²

¹ Gorgan University of Agricultural Sciences and Natural Resources

² Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

³ Biosystem Engineering, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

چکیده [English]

In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air velocity of the drying chamber and different pre-treatments significantly affected the free radical scavenging level and total phenol content in this plant. Based on the results obtained, it can be concluded that by increasing the temperature and air velocity and using blanching and microwave pre-treatments, the free radical scavenging level and total phenol content increased. The maximum percentage of free radical scavenging was 72.08% at 60°C and an air velocity of 7 m/s in the drying state by using microwave pre-treatment. The maximum total phenol content was 3.55 mg/g of dry matter at 60°C and an air velocity of 7 m/s in the drying state by using microwave pre-treatment.

کلیدواژه‌ها [English]

• artichoke
• fluidized bed dryer
• microwave
• blanching

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