مطالعه سینتیک خشک‏کردن قارچ خوراکی پیش تیمار شده با آب‌گیری اسمزی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

2 استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

چکیده

خشک‏کردن از جمله رایج‏ترین روش‏های نگهداری قارچ دکمه‏ای است. اسلایس و پودر قارچ خشک‏شده در انواع مواد غذایی مانند سوپ‏ها و سس­ها به مصرف می‏رسد. در این تحقیق اثر پیش تیمار آب­گیری اسمزی بر سینتیک خشک کردن هوای داغ قارچ خوراکی بررسی شد. اسلایس­های نازک قارچ در محلول اسمزی حاوی 5 درصد کلرید سدیم و 5/0 درصد کلرور کلسیم در دمای C°40 به­مدت 120 دقیقه غوطه‏ور شدند. سپس نمونه‏ها در جریان هوای داغ (با سرعت 8/1 متر بر ثانیه) در دمای 50 و C°60 تا رسیدن به رطوبت نهایی مطلوب خشک شدند. ضریب انتشار مؤثر رطوبت، انرژی فعال­سازی، مقدار چروکیدگی، جذب آب مجدد و شاخص‏های رنگی قارچ بعد از خشک کردن با هوای داغ اندازه‏گیری شد. نتایج نشان داد که پیش‏تیمار اسمزی زمان خشک­کردن نمونه‏ها را به­طور معنی‏داری (p<0.05) کاهش و سرعت خشک‏کردن را افزایش داد. ضریب انتشار مؤثر رطوبت در نمونه‏های پیش‏تیمار شده نسبت به نمونه‏ کنترل افزایش یافت. با اعمال پیش­تیمار آب­گیری اسمزی انرژی فعال­سازی در جریان خشک‏کردن قارچ به­طور معنی­داری (p<0.05) کاهش یافت. اعمال پیش‏تیمار آب­گیری اسمزی باعث کاهش مقدار چروکیدگی، نسبت جذب آب مجدد و شاخص روشنی (L) قارچ خشک شده گردید، اما تأثیر معنی‏داری (p<0.05) بر تغییر رنگ کلی و شاخص‏های a و b نداشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Studying drying kinetics of button mushroom pretreated by osmotic dehydration

نویسندگان [English]

  • Samira Aslnezhadi 1
  • Seyed Hadi Peighambardoost 2
1 Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
2 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
چکیده [English]

Dehydration is one of the most common preservation methods for button mushroom. Dried mushroom slice and powder is used in formulation of soups and sauces. In this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. Thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °C for 120 min. Pretreated samples were then hot air dried (with air speed of 1.8 m/s) at a temperature of 50 and 60 °C to a final desired moisture content. Effective moisture diffusion coefficient, activation energy, shrinkage, rehydration ratio and colorimetric parameters were measured after dying. Osmotic dehydration significantly (p<0.05) decreased drying time and increased drying rate. Effective moisture diffusion coefficient in osmotic pretreated samples was higher than that of control. Osmotic pretreatment prior to hot air drying led to a significant (p<0.05) decrease in activation energy. Osmotic pretreatment decreased shrinkage, rehydration ratio and color L value. However, overall color and "a" and "b" values were not significantly (p<0.05) influenced by osmotic dehydration.

کلیدواژه‌ها [English]

  • Drying kinetic
  • osmotic dehydration
  • hot air drying
  • Button mushroom
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