| تعداد نشریات | 285 |
| تعداد نشریات سازمان | 83 |
| تعداد شمارهها | 3,094 |
| تعداد مقالات | 34,531 |
| تعداد مشاهده مقاله | 49,378,760 |
| تعداد دریافت فایل اصل مقاله | 79,828,438 |
تأثیر روشهای مختلف خشک کردن مایکروویو، سایه و آفتاب بر خصوصیات کیفی میوه سماق (Rhus coriaria L.) | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 11، دوره 36، شماره 1 - شماره پیاپی 99، فروردین و اردیبهشت 1399، صفحه 142-154 اصل مقاله (265.63 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2019.125302.2511 | ||
| نویسندگان | ||
| علی حسنی1؛ محمد هادی خوش تقاضا* 2؛ محمدتقی عبادی3 | ||
| 1دانشجوی کارشناسی ارشد، گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس، تهران، ایران | ||
| 2استاد، گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس، تهران، ایران | ||
| 3استادیار، گروه علوم باغبانی، دانشگاه تربیت مدرس، تهران، ایران | ||
| چکیده | ||
| شناسه دیجیتال (DOR): 98.1000/1735-0905.1398.36.142.99.1.1578.41 در این تحقیق تأثیر روش خشک کردن با دستگاه مایکروویو (در پنج توان: 200، 400، 600، 800 و 1000 وات) بر زمان خشک کردن، تغییرات رنگ، میزان اسیدهای آلی و ویتامین C میوه سماق (Rhus coriaria L.) بررسی گردید و با روش سنتی (خشک کردن در سایه و آفتاب) مقایسه شد. این آزمایش براساس طرح کاملاً تصادفی در سه تکرار انجام شد و برای یافتن نقاط بهینه از نظر کمترین زمان خشک شدن و تغییرات رنگ و بیشترین میزان اسیدهای آلی و ویتامین C در طی خشک کردن میوه سماق از روش سطح پاسخ (RSM) استفاده شد. نتایج نشاندهنده تأثیر معنیدار روش خشک کردن مایکروویو در سطح 5% بر تغییرات رنگ، میزان اسیدهای آلی و ویتامین C و در سطح 1% بر زمان خشک شدن بود. در بین توانهای مختلف خشککن مایکروویو، بیشترین و کمترین مقدار اسیدهای آلی بهترتیب در توانهای 1000 و 600 وات با مقادیر 1.46 و 1.11 میلیگرم بر 100 گرم بدست آمد و بیشترین و کمترین میزان ویتامین C بهترتیب در توانهای 600 و 1000 وات با مقادیر 0.40 و 0.26 میلیگرم بر 100 گرم حاصل شد. بهترین نقطه خشک کردن سماق بهوسیله خشککن مایکروویو از نظر کمترین زمان خشک شدن و تغییرات رنگ و بیشترین مواد شیمیایی در توان 815 وات بدست آمد. در نهایت کمترین تغییرات رنگ و بیشترین مقدار اسیدهای آلی و ویتامین C در روش خشک کردن سنتی در سایه مشاهده شد. | ||
| کلیدواژهها | ||
| سماق (Rhus coriaria L.)؛ خشک کردن سنتی؛ خشک کردن با مایکروویو؛ سطح پاسخ | ||
| عنوان مقاله [English] | ||
| Effect of different drying methods (microwave drying, shade and sun drying) on the quality of sumac fruit (Rhus coriaria L.) | ||
| نویسندگان [English] | ||
| A. Hasani1؛ M.H. Khoshtaghaza2؛ M.T. Ebadi3 | ||
| 1M.Sc. student, Biosystems Engineering Department, Tarbiat Modares University, Tehran, Iran | ||
| 2Biosystems Engineering Department, Tarbiat Modares University, Tehran, Iran | ||
| 3Horticultural Sciences Department, Tarbiat Modares University, Tehran, Iran | ||
| چکیده [English] | ||
| In this study, the effect of microwave drying method (at five power levels: 200, 400, 600, 800 and 1000 watts) on drying time, color change, amount of organic acids and vitamin C of sumac fruit (Rhus coriaria L.) was investigated. The experiment was conducted in a completely randomized design with three replications and the response surface methodology (RSM) was used to find the optimum points for the minimum drying time and color changes or the maximum organic acids and vitamin C during drying. The results showed that microwave drying had significant effect on the color, the amount of organic acids and vitamin C at 5% probability level but it had significant effect on drying time at 1% probability level. Among the different microwave powers, the highest and lowest organic acids were obtained at 1000 and 600 watts with values of 1.46 and 1.11 mg/100 g, respectively, and the highest and lowest vitamin C was obtained at 600 and 1000 watts with values of 0.40 and 0.26 mg/100g, respectively. The best situation for microwave drying (with the lowest drying time and color variations and the maximum phytochemicals) was obtained at 815 watts. Finally, the lowest color changes and the highest amount of organic acids and vitamin C were observed in the shade drying method. | ||
| کلیدواژهها [English] | ||
| Sumac (Rhus coriaria L.), Traditional drying, Microwave drying, Response surface | ||
| مراجع | ||
|
- Ahmadi, K., Sefidkon, F. and Asareh, M., 2008. The effects of different drying methods on essential oil content and composition of three genotypes of Rosa damascena Mill. Iranian Journal of Medicinal and Aromatic Plants Research, 24(2): 162-176. - Azizi, M., Rahmati, M., Ebadi, M.T. and Hasanzadeh Khayyat, M., 2009. The effects of different drying methods on weight loss rate, essential oil and chamazolene contents of chamomile (Matricaria recutita) flowers. Iranian Journal of Medicinal and Aromatic Plants Research, 25(2): 182-192. - Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S. and Escaleira, L.A., 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5): 965-977. - Caceres, A., 2000. Calidad de la material prima para la elaboracion de productos fitofarma ceuticas. Primer Congreso International FITO "Por la investigacion, conservacion diffusion del conocimiento de las plantas medicinals", Lima, Peru, 27-30 September. - Diaz, G.R., Martınez-Monzo, J., Fito, P. and Chiralt, A., 2003. Modelling of dehydration-rehydration of orange slices in combined microwave/air drying. Innovative Food Science & Emerging Technologies, 4(2): 203-209. - Dogan, M. and Akgul, A., 2005. Characteristics and fatty acid compositions of Rhus coriaria cultivars from southeast Turkey. Chemistry of Natural Compounds, 41(6): 724-725. - Ebadi, M., Rahmati, M., Azizi, M. and Hassanzadeh-Khayyat, M., 2011. Effects of different drying methods (natural method, oven and microwave) on drying time, essential oil content and composition of Savory (Satureja hortensis L.). Iranian Journal of Medical Sciences, 26(4): 477-489. - Ebadi, M., Rahmati, M., Azizi, M., Hasanzadeh Khayyat, M. and Dadkhah, A.R., 2013. The effect of different drying methods on drying time, essential oil content and composition of basil (Ocimum basilicum L.). Iranian Journal of Medicinal and Aromatic Plants Research, 29(2): 425-437. - Figiel, A., Szumny, A., Gutiérrez-Ortíz, A. and Carbonell-Barrachina, Á.A., 2010. Composition of oregano essential oil (Origanum vulgare) as affected by drying method. Journal of Food Engineering, 98(2): 240-247. - Forson, F., Nazha, M., Akuffo, F. and Rajakaruna, H., 2007. Design of mixed-mode natural convection solar crop dryers: application of principles and rules of thumb. Renewable Energy, 32(14): 2306-2319. - Ghasemi Pirbalouti, A., Mahdad, E. and Craker, L., 2013. Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Journal of Food Chemistry, 141: 2440-2449. - Giancarlo, S., Rosa, L.M., Nadjafi, F. and Francesco, M., 2006. Hypoglycaemic activity of two spices extracts: Rhus coriaria L. and Bunium persicum Boiss. Natural Product Research, 20(9): 882-886. - Guiné, R.P., Pinho, S. and Barroca, M.J., 2011. Study of the convective drying of pumpkin (Cucurbita maxima). Food and Bioproducts Processing, 89(4): 422-428. - Janjai, S. and Tung, P., 2005. Performance of a solar dryer using hot air from roof-integrated solar collectors for drying herbs and spices. Renewable Energy, 30(14): 2085-2095. - Kantrong, H., Tansakul, A. and Mittal, G.S., 2014. Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. Journal of Food Science and Technology, 51(12): 3594-3608. - Khayyat, S.A. and Roselin, L.S., 2018. Recent progress in photochemical reaction on main components of some essential oils. Journal of Saudi Chemical Society, 22(7): 855-875. - Koller, W.D., 1987. Problems with the Flavour of Herbs and Spices. Proceeding of the fifth international Flavour Conference, Porto Karras, Chalkidiki, Greece: 123-132. - Krulis, M., Kühnert, S., Leiker, M. and Rohm, H., 2005. Influence of energy input and initial moisture on physical properties of microwave-vacuum dried strawberries. European Food Research and Technology, 221(6): 803-808. - Motevali, A., Minaei, S., Banakar, A., Ghobadian, B. and Khoshtaghaza, M.H., 2014. Comparison of energy parameters in various dryers. Energy Conversion and Management, 87: 711-725. - Muliterno, M.M., Rodrigues, D., de Lima, F.S., Ida, E.I. and Kurozawa, L.E., 2017. Conversion/degradation of isoflavones and color alterations during the drying of okara. LWT-Food Science and Technology, 75: 512-519. - Nielson, S., 2010. Food Analysis. New York. Spiringer, 602p. - Ozcan, I.A., Akbudak, B. and Akbudak, N., 2007. Microwave drying characteristics of spinach. Journal of Food Engineering, 78(2): 577-583. - Reyes, L.F. and Cisneros-Zevallos, L., 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 100(3): 885-894. - Rezaipor, M., Jehani, H., Hoseini, S.M., Mirzai, J. and Jafari, G.H., 2013. Ecological survey Rhus coriraria L. shrub in west of Iran. Journal of Plant Research (Iranian Journal of Biology), 26(4): 444-452. - Rubinskienė, M., Viškelis, P., Dambrauskienė, E., Viškelis, J. and Karklelienė, R., 2015. Effect of drying methods on the chemical composition and colour of peppermint (Mentha× piperita L.) leaves. Zemdirbyste-Agriculture, 102(2): 223-228. - Sharma, V.K., Colangelo, A. and Spagna, G., 1995. Experimental investigation of different solar dryers suitable for fruit and vegetable drying. Renewable Energy, 6(4): 413-424. - Soysal, Y., 2004. Microwave drying characteristics of Parsley. Journal of Food Engineering, 89(2): 167-173. - Taqiynejad, A. and Rasouli Sharbani, V., 2017. Effect of combined drying of infrared and microwave air on some of the qualitative characteristics of semi-arranged rice. Journal of New Technologies, 5(17): 25-38. - Therdthai, N. and Zhou, W., 2009. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering, 91(3): 482-489. - Wang, J., Xiong, Y.S. and Yu, Y., 2004. Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. European Food Research and Technology, 219(5): 500-506. - Yazdani, D., Shahnazi, S., Jamshidi, A., Rezazadeh, S. and Mojab, F., 2006. Study on variation of essential oil quality and quantity in dry and fresh herb of Thyme and Tarragon. Journal of Medicinal Plants, 1(17): 7-15. | ||
|
آمار تعداد مشاهده مقاله: 1,659 تعداد دریافت فایل اصل مقاله: 494 |
||