بررسی اثرات شرایط خشک کردن هوای گرم بر برخی ویژگی های کیفی و زیست فعال برش های طالبی با استفاده از روش سطح پاسخ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه محقق اردبیلی

2 گروه مهندسی مکانیک بیوسیستم، دانشگاه محقق اردبیلی، اردبیل، ایران.

چکیده

خشک‌کردن یک فناوری متداول است که مدت نگهداری طولانی پس از برداشت را برای محصولاتی مانند طالبی فراهم می کند. خشک کردن هوای گرم روشی است که در صورت بهینه شدن شرایط، ظاهر بهتر و خواص بافتی بهبود یافته را به محصول می دهد. در این مطالعه، تغییرات مدت خشک کردن، انرژی مصرفی ویژه، بازده انرژی، چروکیدگی، ضریب بازجذب، تغییرات رنگ کل، محتوای فنل و آنتی اکسیدان برای بهینه‌سازی عوامل خشک‌کردن (دما و سرعت هوا) با استفاده از روش سطح پاسخ مدل‌سازی شدند. فرآیند خشک کردن نمونه ها در سه سطح دمای50، 60 و °C 70 و سه سطح سرعت 5/0، 1 و m/s 5/1 بررسی شد. نتایج نشان داد که در خشک کردن طالبی با استفاده از روش هوای گرم با افزایش دمای هوای ورودی و کاهش سرعت هوا، بازده انرژی، ضریب باز جذب، محتوای فنل کل و درصد آنتی اکسیدان افزایش یافت در حالیکه مدت خشک کردن، انرژی مصرفی ویژه، چروکیدگی و تغیرات رنگ کاهش پیدا کرد. نقطه بهینه برای خشک کردن نمونه های طالبی در دمای هوای °C 70 و سرعت هوای m/s 5/0 به دست آمد. نتایج نشان داد که خشک کردن در دماهای بالاتر سبب افزایش شاخص مطلوبیت مدل به دست آمده از روش سطح پاسخ می شود.

چکیده تصویری

بررسی اثرات شرایط خشک کردن هوای گرم بر برخی ویژگی های کیفی و زیست فعال برش های طالبی با استفاده از روش سطح پاسخ

تازه های تحقیق

  • خشک­کردن تکه های طالبی با خشک کن هوای گرم انجام گرفت
  • بهینه سازی خواص کیفی و زیست فعال طالبی انجام گرفت
  • انرژی مصرفی ویژه و زمان خشک کردن با افزایش دمای هوا و کاهش سرعت هوا، کاهش یافت.
  • با افزایش دمای هوای میزان ضریب باز جذب، محتوای فنل کل و درصد انی اکسیدان افزایش یافت.
  • دما و سرعت هوای خشک­کن، به­ترتیب °C 70 و m/s5/0 با میزان مطلوبیت 993/0 به­عنوان بیشترین مطلوبیت ممکن انتخاب شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method

نویسندگان [English]

  • Yousef Abbaspour-Gilandeh 1
  • Mohammad Kaveh 2
1 University of Mohaghegh Ardabili
2 Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
چکیده [English]

Introduction: Drying is a common technology that provides a long post-harvest storage period for products such as cantaloupe. Hot air drying is a method that, if the conditions are optimized, gives the product better appearance and improved textural properties. In this study, drying time, specific energy consumption, energy efficiency, shrinkage, rehydration ratio, changes in total color, phenol and antioxidant content were modeled to optimize drying factors (air temperature and air velocity) using the response surface method.

Materials and methods: The drying processes of the samples were investigated at three temperature levels of 50, 60 and 70 °C and three velocity levels 0.5, 1 and 1.5 m/s. For optimization of the drying conditions (drying time, SEC, energy efficiency, shrinkage, RR, color changes, TPC and AC), the influences of two levels of independent variables including air temperature and air velocity were assessed by response surface method through a face-centered central composite design.

Results and discussion: The results showed that in the drying of cantaloupe using the hot air method by increasing the inlet air temperature and decreasing the air velocity, energy efficiency, rehydration ratio, total phenol content and antioxidant were increased, while drying time, specific energy consumption, shrinkage and color changes were reduced. The optimum point for drying cantaloupe samples was obtained at an air temperature of 70 °C and air velocity of 0.5 m/s. The results showed that drying at higher temperatures increases the desirability index of the model obtained from the response surface method.

Conclusions: The authors believe the outcomes of the present study can be used as a framework for choosing efficient drying parameters for drying cantaloupe or similar fruits in HAD systems

کلیدواژه‌ها [English]

  • Cantaloupe
  • drying
  • antioxidant content
  • color
  • energy
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