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بررسی تغییرات رنگ آبنارنج طی فرایند حرارت دهی اهمیک با کمک روششناسی سطح پاسخ | ||
| تحقیقات سامانهها و مکانیزاسیون کشاورزی | ||
| مقاله 15، دوره 22، شماره 79، آذر 1400، صفحه 81-96 اصل مقاله (1.57 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/amsr.2021.354561.1384 | ||
| نویسندگان | ||
| محمد واحدی ترشیزی1؛ محسن آزاد بخت* 2؛ مهدی کاشانی نژاد3 | ||
| 1کارشناس ارشد گروه مکانیک بیوسیستم؛ دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 2دانشیار گروه مکانیک بیوسیستم؛ دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 3استاد گروه مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| با توجه به اینکه رنگ یکی از خصوصیات ظاهری محصولات غذایی برای انتخاب مشتریان و بازارپسندی است در این تحقیق، یک سیستم حرارت دهی اهمیک در سه گرادیان ولتاژ ورودی (33/8، 83/10، 33/13 V/cm) و سه درصد کاهش وزن (10، 20و 30٪) نسبت بهکل وزن در فرایند حرارت دهی ساختهشده است. پس از فرآیند حرارت دهی، تغییر رنگ با استفاده از نرمافزار Image J سنجیده شد و فاکتورهای L* ، a* ، b* ، شاخص قهوهایی شدن، شاخص کروما و تغییرات رنگ کل را اندازهگیری کرده و نتایج بهدستآمده با استفاده از روش سطح پاسخ مورد تحلیل قرار گرفت. نتایج نشان داد که برای مقدار L*، b*، شاخص قهوهایی شدن، شاخص کروما و تغییرات رنگ کل بالاترین ضریب تخمین برای درصد کاهش وزن و برای مقدار*a ولتاژ فرایند بیشترین ضریب تخمین رو داشته است. همچنین بهجز فاکتور *a که مدل درجه دوم در برابر دو فاکتور مدل مناسب بوده برای مابقی فاکتورها مدل خطی در برابر میانگین مدل مناسب توسط سطح پاسخ بهدستآمده است. در تحلیل نمودارهای سطح پاسخ نیز، فاکتور *L و *a محدودهی ولتاژ 50 تا 65 ولت و درصد کاهش وزن 20 درصد بیشترین مقدار را داشته است. | ||
| کلیدواژهها | ||
| فضای رنگی L*a*b*؛ گرادیان ولتاژ؛ درصد کاهش وزن؛ نرمافزار Image J | ||
| عنوان مقاله [English] | ||
| Investigation Color Changing Sour Orange Juice during Ohmic Heating Process by Response Surface Method | ||
| نویسندگان [English] | ||
| Mohammad Vahedi Torshizi1؛ Mohsen Azadbakht2؛ Mahdi Kashaninejad3 | ||
| 1Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan | ||
| 2Department of Biosystem Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran. | ||
| 3Professor of Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | ||
| چکیده [English] | ||
| Given that color is one of the appearance characteristics of food products for customer selection and marketability, in this study, an ohmic heating system had made in three input voltage gradients (8.33, 10.83, 13.33 V/cm) and three percent weight loss (10, 20 and 30%) of the total weight in the heating process. After the heating process, the color change was analyzed using Image J software and the factors L *, a *, b *, BI, C, TCD were measured and the results were analyzed using the response surface method. The results showed that for L *, b *, browning index, chroma index and TCD had the highest estimation coefficient for weight loss percentage and for a * value of process voltage had the highest estimation coefficient. Also, except for the factor a *, where the quadratic model is suitable for the two model factors, for the other factors, the linear model is obtained against the mean of the appropriate model by the response surface. In the analysis of response surface diagrams, the L * and a * factor had the highest value in the voltage range of 50 to 65 volts and the weight loss percentage of 20%, and for b *, the browning index and TCD had the highest values at voltages of 70 and above and a weight loss of 25%. | ||
| کلیدواژهها [English] | ||
| Color Changing, Ohmic Heating Process, Response Surface Method, Sour Orange Juice | ||
| مراجع | ||
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