مدل سازی تغییرات رنگی طی خشک کردن انگور پیش تیمار شده با فراصوت و کربوکسی متیل سلولز و بررسی ویژگی های حسی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، دانشگاه تبریز

2 استادیار، دانشگاه تبریز

3 دانشیار، دانشگاه تبریز

چکیده

تغییر پارامتر‌های رنگی شامل میزان روشنایی (L)، قرمزی (a) و زردی (b) حین فرآیند خشک‌شدن انگور پیش‌تیمار‌شده با فراصوت در سه زمان 10، 20 و 30 دقیقه و کربوکسی‌متیل‌سلولز (CMC) در سه غلظت 1/0، 2/0 و 3/0 درصد، مورد بررسی قرار گرفت. نتایج حاصله نشان داد که با کاهش محتوای رطوبت در طول خشک‌شدن، میزان L و b نمونه‌ها کاهش و میزان a افزایش می‌یابد. از سوی دیگر، نتایج نشان داد که استفاده از دو پیش‌تیمار فراصوت و CMC، باعث بهبود شاخص‌های رنگی (تغییر رنگ کلی، شاخص کروما، زاویه هیو و اندیس قهوه‌ای‌شدن) نمونه‌ها در مقایسه با تیمار کنترل می‌شود. مدل‌سازی تغییرات پارامتر‌های رنگی نمونه‌ها طی خشک‌شدن نیز، توسط مدل‌های موجود در منابع و مدل‌های پیشنهادی در این پژوهش صورت گرفت. نتایج حاصل از ارزیابی حسی نیز، نشان‌دهنده بهبود شکل ظاهری، رنگ و حالت کلی نمونه‌های پیش‌تیمار‌شده با فراصوت و CMC بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics

نویسندگان [English]

  • Monavar Tahmasebi-Pour 1
  • Jalal Dehghannya 2
  • Seiied-Sadegh Seiiedlou-Heris 2
  • Babak Ghanbarzadeh 3
1 M. Sc. Graduate Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
3 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
چکیده [English]

Color parameters changes including the lightness (L), redness (a) and yellowness (b) were studied during drying of grapes pretreated with ultrasound for 10, 20 and 30 minutes and carboxymethyl cellulose at three concentrations of 0.1, 0.2 and 0.3 percent. The results showed that with decreasing moisture content during drying, the samples "L" and "b" is reduced while the "a" is increased. On the other hand, the results showed that the use of ultrasound and CMC pretreatments, improves color indices (Total color change, Chroma index, Hue angel and browning index) of the grape samples compared to the control. Modeling the color parameters changes of the grapes during drying was done through the models available in the literature as well as the models proposed in this study. In addition, sensory evaluation results of the dried grapes showed an improvement in terms of appearance, color and overall acceptability of the samples pretreated with ultrasound and CMC.

کلیدواژه‌ها [English]

  • Drying
  • Ultrasound
  • color
  • Modeling
  • Sensory analysis

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سابقه مقاله

  • تاریخ دریافت: 10 آذر 1392
  • تاریخ بازنگری: 27 آذر 1392
  • تاریخ پذیرش: 04 شهریور 1393

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