بررسی تأثیر روش های ضدعفونی کردن بر خصوصیات کیفی زیره سبز

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران

2 استاد گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس

3 دانشیار، گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران

4 گروه باغبانی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران

5 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران

چکیده

آلوده‌شدن میکروبی گیاهان دارویی و ادویه‌‌ها در مراحل مختلف فرآیند تولید منجر به کاهش کیفیت و ماندگاری محصول‏ می-گردد. لذا ضدعفونی‌کردن آنها به منظور کاهش بار میکروبی ضروری است. هدف از این تحقیق مقایسه کیفی دو روش گرمایش القایی (دما °C 115، 135 و 155 به مدت s45، 60 و 75) و تابش‌دهی گاما (دوز تابش دهی kGy 5 و 10) برای ضدعفونیکردن دانه زیره سبز بود. بدینمنظور بار میکروبی (شمارش کلی میکروبی، کپک و مخمر و کلی‌فرم)، میزان اختلاف رنگ کلی و مقدار اسانس به عنوان صفات کیفی دانه زیره مورد بررسی قرار گرفتند. پس از بررسی اثر تیمارهای مختلف سامانه گرمایش القایی بر صفات مورد نظر، بهینهسازی فرآیند با استفاده از روش سطح پاسخ انجام شد. شرایط بهینه ضدعفونیکردن گرمایش القایی در دمای °C151 و زمان s 46 ثانیه به دست آمد. در این شرایط مقادیر شمارش کلی میکروبی، کپک و مخمر، کلیفرم، میزان اختلاف رنگ کلی و مقدار اسانس به ترتیب CFU/g 06/3، 1/3 ،28/2، 15/4 و 57/2 % به دست آمد. پس از اعتبارسنجی نقاط بهینه روش گرمایش القایی، مقایسه این نقاط با روش تابشدهی گاما انجام شد. بیشترین کاهش بار میکروبی با مقدار CFU/g 52/1 در تابشدهی گاما (دوز kGy 10) مشاهده شد. کمترین میزان اختلاف رنگ کلی در دوز kGy5 تابش‌دهی گاما با مقدار 76/2 به دست آمد. تفاوت معنیداری در میزان اختلاف رنگ کلی بین تیمار kGy 10 تابش گاما و سامانه گرمایش القایی مشاهده نشد. بیشترین و کمترین مقدار اسانس به ترتیب در تیمار گرمایش القایی (دمای °C151 و زمان s 46) و تابش‎دهی گاما (دوز kGy 5) با مقدار 45/2 و 7/1% مشاهده شد. طبق نتایج میکروسکوپ الکترونی روبشی، گرمایش القایی منجر به تغییر ساختار سطحی، منافذ و ترکهایی در سطح دانه زیره در مقایسه با تابشدهی گاما شد.

چکیده تصویری

بررسی تأثیر روش های ضدعفونی کردن بر خصوصیات کیفی زیره سبز

تازه های تحقیق

  • ضد عفونی زیره سبز به روش گرمایش القایی نسبت به روش تابش دهی گاما از اسانس بیشتری برخوردار بود.
  • در هر دو رورش ضدعفونی، میزان بار میکروبی به مقدار استاندارد رسید.
  • تیمار گرمایش القایی را میتوان به عنوان یک فناوری امیدوارکننده برای ضدعفونی کردن سطحی بذر زیره پیشنهاد کرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation of the effect of sterilization methods on the quality characteristics of cumin

نویسندگان [English]

  • Edris Rahmati 1
  • Mohammad Hadi Khoshtaghaza 2
  • Ahmad Banakar 3
  • Mohammad Taghi Ebadi 4
  • Zohreh Hamidi-Esfahani 5
1 Department of Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran
2 Professor of Biosystems Engineering Dept., Tarbiat Modares University,
3 Associate Professor, Department of Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran
4 Department of Horticulture, Tarbiat Modares University, Tehran, Iran
5 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran
چکیده [English]

Microbial contamination of spices and medicinal plants at various stages of the production leads to low quality and shorter shelf life. As a result, sterilization is required to decrease the microbial load. The purpose of the current study was qualitative comparison of the two methods: induction heating technology (115, 135 and 155 °C for 45, 60 and 75 s) with gamma irradiation (5 and 10 kGy) for sterilization of cumin seeds. For this purpose, microbial load (total microbial count, mold and yeast and coliform), total color differences and essential oil content were studied as quality properties of cumin seeds. After examining the influence of various induction heating system treatments on the specified parameters, process optimization was carried out by using the response surface methodology. Optimal decontamination conditions were obtained with a combined treatment of 151 °C -46 s. In these conditions, total microbial count, mold and yeast, coliform, total color differences and the amount of essential oil were 3.06 CFU/g, 3.1 CFU/g, 2.28 CFU/g, 4.15 and 2.57%, respectively. The optimal points of the induction heating method were validated and compared with the gamma irradiation method. The results showed that gamma irradiation caused in the greatest decrease of microbial load (1.52 CFU/g) (10 kGy). The least amount total color differences were found at 5 kGy treatment with a value of 2.76. No significant effect on total color differences was identified between gamma irradiation (10 kGy) and induction heating system. The highest and lowest levels of essential oil were found in the induction heating treatment (151 °C -46 s) and gamma irradiation (5 kGy), with the values of 2.45 and 1.7 %, respectively. According to the results of scanning electron microscope, induction heating led to a change in the surface structure, pores and cracks in the seed surface compared to gamma irradiation.

کلیدواژه‌ها [English]

  • Spices
  • Microbial load
  • Irradiation
  • Decontamination
  • Thermal processing
  • Scanning electron microscope
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