فناوری افت فشار کنترل شده ی سریع و کاربرد های آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، سازمان پژوهش های علمی و صنعتی ایران

2 دانشیار، سازمان پژوهش های علمی و صنعتی ایران

3 استادیار، سازمان پژوهش های علمی و صنعتی ایران

چکیده

افت فشار کنترل شده‌ی سریع یک فرایند مکانیکی گرمایی می‌باشد که در آن، مواد خام به مدت کوتاهی در معرض بخار اشباع با فشار بالا قرار می‌گیرند و در ادامه یک افت فشار ناگهانی به سمت خلأ اعمال می‌گردد. طی این عمل، تبخیر خود بخودی ترکیبات فرار رخ می‌دهد که باعث تورم بافت نمونه نیز می‌گردد و تخلخل افزایش می‌یابد. این فرایند مزایایی در رابطه با خشک کردن و استخراج ترکیبات مختلف از گیاهان به همراه دارد. از این فرایند تا کنون برای فعالیت‌هایی از جمله خشک کردن توت فرنگی، سیب‌زمینی و ماهی، آلودگی‌زدایی پودر شیر، بافت دهی به دانه های قهوه و انواع میوه‌ها، استخراج ملکول های غیرفرار مثل فلاوونوئید و ترکیبات فرار از برخی گیاهان از جمله رزماری، برگ‌های مورد الجزایری و پوست پرتقال استفاده شده است. در این مقاله به بررسی کاربردهای مختلف این فناوری در صنعت غذایی پرداخته شده است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Instant Controlled Pressure Drop Technology and Its Applications

نویسندگان [English]

  • Negar Ranjbar 1
  • Mohammad Hasan Eikani 2
  • Majid Javanmard Dakheli 2
  • Fereshteh Golmohammad 3
1 M.Sc. Student, Food science and Industry, Department of Agriculture, Iranian Research Organization for Science and Technology, Tehran, Iran
2 Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran
3 Assistant Professor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran
چکیده [English]

Instant controlled pressure drop technology is a thermo-mechanical process that in this process, raw materials are subjected to high pressure saturated steam for a short period of time followed by a sudden pressure drop toward vacuum. As a result, autovaporization of volatile compounds will occur which cause the expansion of sample tissue and porosity increases, which will have some advantages regard to drying and extraction of different compounds from plants. Up to now, DIC has been used on several applications such as drying of strawberries, potato and fish, decontamination of milk powder, texturing of coffee beans and various fruits, extraction of non-volatile molecules like flavonoid and volatiles from some plants such as rosemary, Algerian myrtle leaves and orange peel. The aim of this study is the evaluation of different applications of this technology in food industry.   

کلیدواژه‌ها [English]

  • Instant controlled pressure drop
  • Thermo-mechanical process
  • Texturation
  • extraction
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