تحلیل مقایسه‌ای گرمایش اهمی و تبخیر متداول برای تغلیظ شیر: پارامترهای کیفی، راندمان انرژی و اکسرژی، انتشار گازهای گلخانه‌ای و ارزیابی حسی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه کردستان، سنندج، کردستان

2 گروه علوم دامی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، کردستان، ایران

چکیده

این مطالعه به تحلیل مقایسه‌ای روش‌های گرمایش اهمی و متداول برای تغلیظ شیر پرداخته و سینتیک فرآیند، راندمان انرژی-اکسرژی، پارامترهای کیفی، اثرات محیط زیستی و ویژگی‌های حسی را ارزیابی می‌کند. نتایج نشان دهنده عملکرد بهتر گرمایش اهمی نسبت به گرمایش رایج بوده است. روش گرمایش اهمی سبب کاهش 88/1 الی 33/4 برابر برای زمان فرآوری و 5/10 الی 17 برابر کاهش برای مصرف انرژی شده است. همچنین راندمان انرژی و اکسرژی روش گرمایش اهمی (به ترتیب 71/42-79/57% و 48/9-75/12%) به‌طور چشمگیری بالاتر از گرمایش رایج (به ترتیب 42/5% و 18/1%) بوده است. تغییرات pH نمونه فراروی شده با گرمایش رایج (87/3-97/6%) کمتر از از روش رایج (37/10%) بود. با این حال، گرمایش اهمی تغییرات رنگی محسوس‌تری داشت. ارزیابی حسی بیانگر آن بود که گرادیان ولتاژ 20 ولت بر سانتی‌متر را به‌عنوان مقدار بهینه برای تعادل طعم، بافت و عطر می باشد. گرمایش اهمی، انتشار CO2 را نسبت به گرمایش رایج، 3/90 – 6/95% کاهش داد. این نتایج، گرمایش اهمی را به‌عنوان جایگزینی پایدار و انرژی‌بَر برای تغلیظ صنعتی شیر تثبیت می‌کند که چالش‌های پایداری فرآوری غذا را بدون افت کیفیت محصول برطرف می‌سازد.

چکیده تصویری

تحلیل مقایسه‌ای گرمایش اهمی و تبخیر متداول برای تغلیظ شیر: پارامترهای کیفی، راندمان انرژی و اکسرژی، انتشار گازهای گلخانه‌ای و ارزیابی حسی

تازه های تحقیق

  • گرمایش اهمی 10.5 تا 17 برابردر مصرف انرژی صرفه جویی کرد.
  • گرمایش اهمی، pH را بهتر حفظ می کند اما باعث تغییر رنگ بیشتری می شود.
  • ولتاژ 20 ولت بر سانتی متر برای گرمایش اهمی ایده آل است؛ ولتاژ های بالاتر اثرات منفی بر ارزیابی حسی داشتند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Comparative analysis of ohmic heating and conventional evaporation for milk concentration: Quality parameters, energy and exergy efficiencies, GHG emission, and sensory evaluation

نویسندگان [English]

  • hosain Darvishi 1
  • Mobin Mohammadi 1
  • Nasser Behroozi-Khazaei 1
  • Hossein Jahani-Azizabadi 2
  • Moslem Solaimani 1
1 Department of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, Iran
2 Department of Animal Science; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, Iran
چکیده [English]

This study presents a comparative analysis of ohmic and conventional heating methods for milk concentration, evaluating processing kinetics, energy-exergy efficiency, quality parameters, environmental footprint, and sensory attributes. Ohmic heating outperformed conventional methods, slashing processing time by 1.88–4.33times and reducing energy consumption by 10.5–17 times, while achieving remarkably higher energy and exergy efficiencies (42.71–57.79% and 9.48–12.75%, respectively) compared to conventional heating (5.42% and 1.18%). Notably, ohmic heating led to less significant pH alterations (3.87 - 6.97%) compared to conventional heating method (10.37%). However, ohmic heating did induce more pronounced changes in color. Sensory attributes identified 20 V/cm as the best voltage gradient for balancing taste, texture, and aroma. Crucially, ohmic heating reduced CO2 emissions by 90.3–95.6% relative to conventional heating. These results establish ohmic heating as a sustainable, energy-efficient alternative for industrial milk concentration, addressing critical challenges in food processing sustainability without compromising product quality.

کلیدواژه‌ها [English]

  • Ohmic evaporation
  • sustainable dairy processing
  • exergy analysis
  • carbon footprint
  • milk quality

مراجع

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فناوری‌های جدید در صنعت غذا
دوره 12، شماره 3
اردیبهشت 1404
صفحه 305-319

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سابقه مقاله

  • تاریخ دریافت: 07 تیر 1404
  • تاریخ بازنگری: 28 تیر 1404
  • تاریخ پذیرش: 29 تیر 1404
  • تاریخ اولین انتشار: 29 تیر 1404
  • تاریخ انتشار: 01 اردیبهشت 1404

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