سینتیک تولید و خروج قند‌های احیاء کننده و تغییر رنگ خلال سیب زمینی طی آنزیم بری در آب داغ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه صنعتی اصفهان

2 دانشیار گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه صنعتی اصفهان

چکیده

به منظور بررسی تأثیر دما و زمان فرایند آنزیم بری بر تولید و خروج همزمان قند­های احیاء کننده و سینتیک تغییرات رنگ طی آنزیم بری، خلال­های سیب زمینی پس از بسته بندی در عایق پلی اتیلنی و یا بدون بسته پلی اتیلنی در آب مقطر با دما­های 50، 60، 70، 80 و ºC90 به مدت 120 دقیقه جهت آنزیم بری غوطه ور شدند. نتایج آزمایش‌ها نشان داد که افزایش دمای آنزیم بری، دیفوزیون قندهای احیاء کننده را سرعت بخشیده ولی تولید این قند­ها با افزایش دما کاهش می­یابد و در دماهای 80 و ºC90 متوقف می­شود. افزایش دما و زمان آنزیم بری همچنین سبب کاهش معنی‌دار (P<0.01) شاخص­های رنگ خلال گردید. نتایج بررسی مدل­های سینتیکی نشان داد که مدل درجه اول با اثر محدود کنندگی محصول بیشترین انطباق را با داده­های آزمایشگاهی تولید قند­های احیاء و شاخص قرمزی-سبزی داراست. درحالی که خروج قند­های احیاء کننده و تغییر شاخص های تیرگی-روشنی و زردی-آبی طی آنزیم بری از سینتیک درجه اول تبعیت می نمایند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Kinetics of generation and extraction of reducing sugars and color changes during blanching of potato strips in hot water

نویسندگان [English]

  • hamed beyki 1
  • Nasser hamdami 2
1 esfahan university of thechnology
2 Associate Professor of Isfahan University of Technology
چکیده [English]

In order to investigate the effect of temperature and time of blanching process on the generation and extraction of reducing sugars and kinetics of color changes during blanching, the potato strips packaged in the polyethylene (HDPE with 10 micron thickness) film or without polyethylene packaging, were immersed in distilled water at temperature range of 50, 60, 70, 80 and 90 ºC for 120 minutes. The results showed that increasing the temperature of blanching accelerated the diffusion of reducing sugars but the generation of these sugars is decreased with increasing temperature and stopped at 80 and 90 ºC. Increasing temperature and time of blanching were also reduced colorimetric parameters significantly (P<0.01). Kinetic modeling results showed that the first order kinetic with production rate limiting effect had the most conformity with experimental data of reducing sugars generation and redness-greenness parameter changes while the extraction of reducing sugars and darkness-lightness and yellowness-blueness parameters changes followed a first order kinetics.

کلیدواژه‌ها [English]

  • reducing sugars
  • Blanching
  • Colorimeteric parameters
  • Kinetic modeling

مراجع

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مهندسی بیوسیستم ایران
دوره 47، شماره 1
اردیبهشت 1395
صفحه 119-125

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سابقه مقاله

  • تاریخ دریافت: 08 مرداد 1394
  • تاریخ بازنگری: 13 دی 1394
  • تاریخ پذیرش: 28 دی 1394

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