فرآیند انجمادزدایی ترکیبی اشعه مادون قرمز- هوای گرم بر خواص کیفی نمونه های هویج پخته شده منجمد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 استاد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران

چکیده

به دلیل فساد‌پذیر بودن مواد‌غذایی به خصوص سبزیجات و نیاز به نگهداری طولانی مدت آن‌ها، انجماد یکی از بهترین روش-های نگهداری مواد‌غذایی می‌باشد و اغلب برای استفاده از محصول منجمد، فرآیند انجمادزدایی مورد نیاز می‌باشد. هدف از این مطالعه، استفاده از روش ترکیبی انجمادزدایی با استفاده از تابش مادون قرمز -هوای گرم بر خصوصیات کیفی نمونه‌های هویج پخته شده انجمادزدایی می‌باشد. در این پژوهش ابتدا نمونه‌های هویج بعد از قالب‌گیری در دمای°C 75 به مدت min 30 پخته شده و پس از قراردادن ترموکوبل درون نمونه‌ها در دمای °C18- به مدت 48 ساعت منجمد شدند. سپس تاثیر پارامترهای رفع انجماد شامل دمای هوا (°C 30 و 40)، سرعت جریان هوا (ms-1 5/0 و 5) و توان تابش مادون قرمز (W100 و 300) بر خصوصیات کیفی هویج‌های پخته‌شده انجمادزدایی شده بررسی گردید و نمونه انجمادزدایی شده در دمای 25 درجه سانتی‌گراد به عنوان نمونه شاهد در نظر گرفته شد. با استفاده از این روش، مدت زمان انجمادزدایی برای نمونه شاهد از min 66/47 به min 11/6 در شرایط بهینه یعنی تیمار دما °C40، توان W 300 ، جریان هوا ms-1 5 کاهش یافت. pH در حالت کمینه 49/5 برای تیمار دما °C30، توان W 100 ، جریان هوا s-1 5/0) و بیشینه برای تیماردما °C40، توان W 100 ، جریان هوا ms-1 5 به میزان 28/6 بود. میزان اسکوربیک اسید در حالت کمینه mg100g-1 63/2 برای تیمار دما °C30، توان W 100 ، جریان هوا ms-1 5/0 و بیشینه برای تیمار دما °C40، توان W 100 ، جریان هوا ms-1 5) به میزان mg100g-1 78/5 بود. بیشترین میزان افت ناشی از انجمادزدایی متعلق به تیمار دما °C40، توان W 300 ، جریان هوا ms-1 5 به میزان 32/18% و کمترین میزان متعلق به نمونه شاهد 44/7% بود.

چکیده تصویری

فرآیند انجمادزدایی ترکیبی اشعه مادون قرمز- هوای گرم بر خواص کیفی نمونه های هویج پخته شده منجمد

تازه های تحقیق

  • با افزایش دمای هوا، سرعت جریان هوا و توان منبع تابش مادون قرمز، سرعت انجمادزدایی هویج منجمد افزایش و مدت زمان انجمادزدایی کاهش می یابد.
  • با فزایش دمای هوا، توان منبع تابش مادون قرمز و سرعت جریان هوا، درصد افت ناشی از انجمادزدایی هویج منجمد افزایش می یابد.
  • فرآیند پخت باعث حفظ بتا کاروتن هویج بعد از انجمادزدایی می شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

combined infrared-hot air thawing process on the quality properties of cooked carrot samples

نویسندگان [English]

  • rashin shahsavar 1
  • Mahdi Kashaninejad 2
  • Aman Mohammad Ziaiifar 3
  • Yahya Maghsoudlou 2
1 Department of Food Process Engineering,, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Food Process Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Food Process Engineering Gorgan University of Agricultural Sciences & Natural Resources, Iran
چکیده [English]

Abstract

Due to the perishable nature of food, especially vegetables, and the need for long-term storage, freezing is one of the best methods to preserve food, and thawing is often required to use frozen products. The purpose of this study was to use the combined method of defrosting using hot air-infrared radiation on the quality characteristics of defrosted cooked carrot samples. At first, after cutting, the carrot samples were cooked at 75 °C for 30 minutes, and after placing the thermocouple inside the samples, they were frozen at -18°C for 48 hours. Then, the effect of defrosting parameters including air temperature (30 and 40 °C), air velocity (0.5 and 5 ms-1) and infrared power (100 and 300 W) on the quality characteristics of defrosted cooked carrots was investigated and the sample thawed at 25 °C was considered as a control samples. Using this method, the thawing time for the control sample was reduced from 47 min to 6.11 min in the optimal conditions, The minimum amount of ascorbic acid was 2.63 mg100 g-1 for treatment 1 and the maximum for treatment 6 was 5.78 mg100 g-1 . The amount of beta-carotene in the control sample was 29.21 mg100 g-1 in the minimum condition and 49.33 mg100 g-1 in the optimal condition. The highest amount of loss due to defrosting belonged to treatment 8 by 18.32% and the lowest amount belonged to the control sample by 44.7%. The use of combined infrared-hot air method is very suitable for defrosting cooked carrots and in addition to reducing the duration of defrosting, it maintains the quality of the product to a great extent. This method is very cost-effective and its investment and setup costs are small and can be used for various products.

کلیدواژه‌ها [English]

  • Thawing
  • cooked carrots
  • infrared
  • hot air
  • sample quality
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