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بررسی کارایی سیستم پیوسته رفرکتنس ویندو بر سنتیک خشک شدن و خواص فیزیکی ورقه های سیب و هلو و مقایسه آن با خشک‌کردن با هوای داغ و آفتابی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 1 - شماره پیاپی 74، اردیبهشت 1402، صفحه 15-34 اصل مقاله (863.05 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.359094.1336 | ||
| نویسندگان | ||
| الهام آذرپژوه* 1؛ پروین شرایعی2؛ حسین چاجی3؛ مجید رضایی فریمانی4 | ||
| 1استادیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، | ||
| 2دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات آموزش | ||
| 3استادیار پژوهش، بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات | ||
| 4دانشجوی دکتری دپارتمان ماشین های کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران | ||
| چکیده | ||
| سیستم رفرکتنس ویندو سیستم جدید خشک‌کردن بهمنظور تولید مواد غذایی خشک یا تغلیظ شده باکیفیت بالاست. در این تحقیق از خشک‌کردن رفرکتنس ویندو پیوسته طراحی و ساخته شده در مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی استفاده گردید. برای بررسی کارایی سیستم رفرکتنس ویندو، ورقه‌های نازک میوه (اسلایس) سیب و هلو با استفاده از این سیستم خشک شد و با نمونه‌های خشک‌شده توسط خشککن با هوای داغ و روش خشک‌کردن آفتابی مقایسه گردید. منحنی‌های زمان خشک‌کردن و آزمون‌های فیزیکوشیمیایی (رنگ، بافت، میزان ویتامین ث) و ارزیابی چشایی روی نمونهها رسم شد. نتایج بررسیها نشان داد که روش خشک‌کردن بر ویژگیهای فیزیکوشیمیایی میوۀ سیب و هلو اثر معنی‌داری دارد. مدت‌زمان خشک شدن درروش رفرکتنس ویندو نیز به‌طور معنی‌داری کمتر بود تا در روش خشک کردن در آفتاب و خشک کن با هوای داغ. مواد جامد انحلالپذیر پس از خشک‌کردن افزایش یافت. بیشترین مقدار ویتامین ث در سیب و هلوی خشک‌شده با روش رفرکتنس ویندو به ترتیب (8.41 و 6.83 میلیگرم در 100گرم)، به ترتیب 0.24 و 0.06درصد در میوه سیب و 0.34 و 0.17 درصد درمیوه هلو بیش از نمونه‌های خشک‌شده با روش‌های خشک کن آفتابی و خشک کن با هوای داغ بود. نتایج تحقیق همچنین نشان داد که نیروی لازم برای شکستن بافت میوۀ سیب درروش خشک‌کردن با رفرکتنس ویندو در مقایسه با روش های خشک کردن با خشککن های آفتابی و هوای داغ، به ترتیب 0.38 و 0.12 درصد و در میوۀ هلو 0.03 و 0.15 درصد کمتر است. میزان روشنایی در میوۀ سیب و هلو درروش خشک‌کردن با رفرکتنس ویندو به‌طور معنی‌داری بیشتر بود تا در روش‌های خشک کن آفتابی و خشک کن با هوای داغ. نتایج ارزیابی حسی نشان داد که محصول خشک‌شده با روش رفرکتنس ویندو ازلحاظ پارامترهای رنگ، عطروطعم، بافت و پذیرش کلی نسبت به دو روش دیگر خشک‌کردن امتیاز بالاتری دارد. | ||
| کلیدواژه‌ها | ||
| خشک کن رفرکتنس ویندو؛ ارزیابی کیفی؛ سیب؛ هلو | ||
| عنوان مقاله [English] | ||
| Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air | ||
| نویسندگان [English] | ||
| Elham Azarpazhooh1؛ Parvin Sharayei2؛ Hussein Chaji3؛ Majid Rezaei Farimani4 | ||
| 1Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad. | ||
| 2Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad. | ||
| 33Assistant Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad. | ||
| 4Department of Agricultural Machinery, Science and Research branch, Islamic Azad University, Tehran. | ||
| چکیده [English] | ||
| Refractance Window is a novel drying system for producing high quality dry or concentrated foods. In this research, continuous refractance window drying was designed and built in Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO. In order to investigate the efficiency of the refractance window system, thin slices of apples and peaches were dried using this system and compared with the samples dried by hot air dryer and sun drying method. Then, drying time curves and physico-chemical tests (color, texture, vitamin C content) and taste evaluation were performed on the samples. The results showed that the drying method had a significant effect on the physicochemical characteristics of apple and peach fruits. The drying time in refractance window method was significantly less than that in the sun and hot air dryer. Soluble solids increased after drying. The highest content of vitamin C in apples and peaches dried by refractance window method was (8.41 and 6.83 mg/100 grams), respectively, which was 0.24 and 0.06% in apples, and 0.34, 0.17% in peaches more than that in samples dried by sun and hot air drying respectively. Also, the results showed that the force required to break the tissue of apple fruit in the method of drying with refractance window was 0.38 and 0.12%, respectively, and in peaches fruits was 0.30 and 0.15% less than that in the methods of sun drying and air drying. The results of the sensory evaluation showed that the product dried by the refractance window method had a higher score in terms of parameters of color, aroma, texture, and overall acceptance in compatre to the other two drying methods | ||
| کلیدواژه‌ها [English] | ||
| Refractance window, Quality evaluation, Apple, Peach | ||
| مراجع | ||
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