مدل‏سازی پدیده های درگیر در رسیدن پنیر سفید تولید‌شده به روش فراپالایش پس از نمک‏پاشی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری علوم و صتایع غذایی، دانشگاه صنعتی اصفهان

2 استادیار گروه علوم و صنایع غذایی، دانشگاه صنعتی اصفهان

چکیده

مرحلۀ رسیدن پنیر از مراحل مهم در تولید آن است. در این تحقیق فرایند رسیدن پنیر سفید تهیه‌شده به روش فراپالایش (UF) عمده‏ترین پنیر صنعتی تولیدی در کشور از نظر انتقال جرم، حرارت، و تغییرات خصوصیات کیفی و ویژگی‏های حسی به‌طور جامع بررسی شده و مدلی ریاضی برای توصیف آنها ارائه شده است. بدین منظور پس از اندازه‏گیری شاخص‏های لیپولیز، پروتئولیز، بافت، و ویژگی‏های حسی، مدل سینتیکی مناسب برای توصیف تغییرات این شاخص‏ها تعیین شد و با مدل انتقال حرارت موجود و با به‌دست‌آوردن رابطۀ عدد اسیدی با طعم و بافت دارای ازت غیرپروتئینی، مدل ریاضی جامعی برای توصیف هم‌زمان این رویدادها شرح و بسط داده شد: انتقال غیر ‏هم‏جهت آب و نمک با قانون دوم فیک، انتقال حرارت با استفاده از قانون دوم فوریه، تغییرات ویژگی‏های کیفی به‌عنوان تابعی از عوامل درونی و بیرونی در حین رسیدگی، و نمک‏زنی با استفاده از نرم‏افزار متلب. به‌کمک روابط مذکور می‌توان تغییرات شاخص‏های لیپولیز، پروتئولیز، بافت، ویژگی‏های حسی، نمک، رطوبت، و دما را پیش‏بینی کرد. مقایسۀ نتایج حاصل از مدل با داده‏های اندازه‏گیری‌شده همبستگی بالای بین این مقادیر را نشان می‌دهد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Modeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting

نویسندگان [English]

  • Moloud Nourani 1
  • Nasser Hamdami 2
  • Ali Nasirpour 2
1 Isfahan University of Technology
2 Isfahan University of Technology
چکیده [English]

Ripening is one of the most important stages in production of cheese. In this research to comprehensive study of UF cheese ripening as the major industrial cheese that is produced in Iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. Thus, at first, lipolysis, proteolysis, texture and sensory properties indexes of cheese samples were measured, and the appropriate kinetic model to describe changes in these indexes was determined. Then using the heat transfer model and the relationships that obtained between the acid value with flavor, texture with NPN, and taste with general acceptance, a comprehensive mathematical model was developed to describe the non-aligned movement of salt and water using Fick second law, heat transfer using the Fourier second law and changes in quality characteristics as a function of internal and external factors in UF cheese during ripening and salting with MATLAB software. Then Lipolysis, proteolysis, texture and sensory properties indexes and salt, moisture and temperature profiles were predicted. Comparison of the experimental and predicted data showed a high correlation between the values that predicted by the model and experimental values.

کلیدواژه‌ها [English]

  • Mass Transfer
  • Heat transfer
  • lipolysis
  • Proteolysis
  • Mathematical model
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