تاثیر امواج فراصوت بر برخی خواص کیفی آب هویج با استفاده از روش سطح پاسخ

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس

2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس

چکیده

هویج یکی از مهم‌ترین سبزیجات ریشه‌ای غنی از ترکیبات فعال زیستی مثل کاروتنوئیدها و فیبرهای رژیمی با مقادیر مناسبی از چندین ترکیب فراسودمند دیگر می‌باشد. با توجه به تاثیر نامطلوب تیمار حرارتی متداول بر خواص کیفی آب هویج، امروزه روش‌های نوین کاربرد گسترده‌ای یافته‌اند. در این تحقیق اثرات توان امواج فراصوت از 200 تا 700 وات، دما (30 تا 60 درجه سانتی‌گراد) و زمان تیماردهی (5 تا 15 دقیقه) بر مقدار محتوای فنل کل، خاصیت ضداکسایشی و پایداری حالت ابری آب هویج تیمار شده مورد بررسی قرار گرفت. تجزیه و تحلیل داده‌ها توسط روش سطح پاسخ به روش باکس-بنکن با پنج نقطه مرکزی، صورت پذیرفت. اثر هر سه متغیر مستقل توان، زمان و دما بر محتوای فنلی کل آب هویج تیمار شده معنی‌دار بوده است و موجب کاهش مقدار آن گردیدند. در ضمن تغییرات فعالیت ضداکسایشی در طی تیمار فراصوت نیز معنی‌دار بود و با افزایش توان و زمان تیمار، روند کاهشی داشت. پایداری حالت ابری با افزایش توان امواج فراصوت ابتدا افزایش، سپس کاهش یافت. تغییرات پایداری حالت ابری با افزایش دما، روندی مخالف با تغییرات آن طی افزایش توان نشان داد. نتایج بیان می‌کند خواص کیفی مورد بررسی در آب هویج‌های تیمار شده توسط امواج فراصوت، نسبت به نمونه‌ی تیمار نشده مطلوب‌تر بوده‌اند و این یافته نشان‌دهنده‌ی این موضوع می‌باشد که امواج فراصوت گزینه‌ی مناسبی برای جایگزینی تیمار حرارتی متداول می‌باشد.
 
 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of ultrasound waves on carrot juice quality using of RSM

نویسندگان [English]

  • Maryam Tavakoli-Dakhrabadi 1
  • Zohreh Hamidi-Esfahani 2
  • Soleiman Abbasi 2
1 M. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
چکیده [English]

Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. These days novel methods have been applied corresponding to undesirable effects of conventional heat treatment on quality characteristics of carrot juice. In this study, effects of ultrasound power (from 200 to 700 W), temperature (from 30 to 60 ̊C) and treatment time (from 5 to 15 min) on total phenol content, antoxidative activity and cloud stability of treated carrot juice have been investigated. Response surface methodology (RSM) based on three factor five level central composite designs was applied to analyses the results. Effect of all the independent variables on total phenol content was significant and results to decrease it. Also changes of antioxidative activity were significant during the ultrasound treatment and decreased by increasing the power and time. By increasing the ultrasound power cloud stability at first increased and then reduced. Changes trend of cloud stability during the power increasing was opposite during the temperature increasing. The results show the qualitative characteristics of treated carrot juice by ultrasound were more desirable than untreated sample. Therefore ultrasound is a suitable replacement for the conventional heat treatment.

کلیدواژه‌ها [English]

  • Carrot juice
  • Ultrasound
  • Total phenolic content
  • Antioxidative activity
  • Cloud stability
 

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