ارزیابی خشک کردن مادون قرمز دور بر روی خواص کیفی برش های کدو سبز: تأثیر پارامترهای عملیاتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل، بابل، ایران

2 گروه ترموسینتیک و کاتالیست، دانشکده مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل، بابل، ایران

3 گروه مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه شمال، آمل، ایران

چکیده

این تحقیق با هدف ارزیابی چگونگی تأثیر ضخامت نمونه (3، 5 و 7 میلی‌متر)، سرعت هوا (5/0، 25/1 و 2 متر بر ثانیه)، و توان لامپ مادون قرمز (1000، 1500 و 2000 وات) بر ویژگی‌های خشک کردن برش‌های کدو سبز در خشک‌کن مادون قرمز دور انجام شده است. طراحی آزمایش‌های خشک کردن، که رابطه بین متغیرهای ورودی و خروجی را نشان می‌دهد، با روش سطح پاسخ انجام شد. سپس تأثیر این عوامل مستقل بر میزان رطوبت (زمان خشک شدن)، فعالیت آبی، محتوای فنولی کل، محتوای پتاسیم و رنگ تعیین شد. برای پیش‌بینی پاسخ‌ها، دقیق‌ترین مدل‌های ریاضی با استفاده از تحلیل واریانس انتخاب شدند. نتایج نشان داد که زمان خشک شدن با کاهش ضخامت نمونه و سرعت هوا و افزایش قدرت لامپ مادون قرمز کاهش یافت. محتوای فنولی کل و محتوای پتاسیم پس از فرآیند خشک کردن چندین برابر افزایش یافت. افزایش ضخامت نمونه و قدرت لامپ مادون قرمز تأثیر مثبتی بر هر دوی این مقادیر داشت. حداقل و حداکثر مقدار کل تغییر رنگ به ترتیب 54/5 و 96/13 بود. کدو سبز خشک تولید شده توسط خشک کردن مادون قرمز دور، محصولی با ارزش است که قابلیت استفاده در صنایع غذایی و دارویی و یا در درمان بیماری‌ها را به عنوان یک وعده غذایی تقویتی دارد.

چکیده تصویری

ارزیابی خشک کردن مادون قرمز دور بر روی خواص کیفی برش های کدو سبز: تأثیر پارامترهای عملیاتی

تازه های تحقیق

  • بررسی فرآیند خشک کردن کدو سبز در خشک‌کن مادون قرمز دور.
  • ارزیابی اثر ضخامت نمونه، سرعت هوا و توان مادون قرمز به عنوان متغیرهای مستقل بر کل پاسخ‌ها.
  • طراحی آزمایش‌ها با روش‌شناسی سطح پاسخ.
  • افزایش چند برابری محتوای فنلی کل و محتوای پتاسیم نمونه‌های خشک شده و بهبود خواص رنگ.
  • تعیین مناسب‌ترین مدل‌های سطح پاسخ برای پیش‌بینی خروجی‌ها.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters

نویسندگان [English]

  • Fatemeh Jafari 1
  • Kamyar Movagharnejad 2
  • Ebrahim Sadeghi 3
1 Chemical Engineering Faculty, Babol Noshirvani University of Technology, Babol, Iran.
2 Dept. of Thermo-kinetics & Catalyst, Faculty of Chemical Eng., Babol Noshiravani University of Technology, Babol, Iran
3 Chemical Engineering Dept., Engineering Faculty, Shomal University, Amol, Iran.
چکیده [English]

This research aimed to estimate how sample thickness (3, 5, and 7 mm), air velocity (0.5, 1.25, and 2 ms^(-1)), and infrared lamp power (1000, 1500, and 2000 W) affected the drying characteristics of zucchini slices in a far-infrared dryer. The design of drying tests, which illustrates the relation between input and output variables, was carried out by response surface methodology. Then, the effect of these independent factors on the moisture content (drying time), water activity, total phenolic content, potassium content and total color change was determined. To predict the responses, the most accurate mathematical models were selected using analysis of variance. The results revealed the drying time declined by decreasing the sample thickness and air velocity and increasing the infrared lamp power. Total phenolic content and potassium content had increased multifold after the drying process. An enhancement in sample thickness and infrared lamp power had a positive effect on both of these contents. The minimum and maximum values of total color change were 5.54 and 13.96, respectively. The dried zucchini produced by far-infrared drying is a high-value product that has the potential to be used in food and pharmaceutical industries or in the treatment of diseases as a booster meal.

کلیدواژه‌ها [English]

  • Infrared drying
  • Total phenolic content
  • Potassium content
  • Color characteristics
  • Response surface methodology
  • Zucchini
 
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