تأثیر فرکانس های تلفیقی و زمان اعمال پیش تیمار امواج فراصوت روی جذب روغن طی سرخ کردن قطعات سیب زمینی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه تبریز، دانشکده کشاورزی، گروه علوم و صنایع غذایی

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

چکیده

در سال­های اخیر، استفاده از امواج فراصوت، با توجه به اثرات مؤثر آن در فرآیندهای مختلف مواد غذایی رو به گسترش می­باشد. هدف از این پژوهش، بررسی تأثیر تلفیقی فرکانس­های مختلف امواج فراصوت به­صورت پیش­تیمار روی جذب روغن طی فرآیند سرخ کردن عمیق قطعات سیب­زمینی و تعیین زمان بهینه کاربرد این امواج بود. در این پژوهش، از امواج فراصوت تحت فرکانس­های 28 و 40 کیلو­هرتز به صورت مجزا و تلفیقی به مدت 30 دقیقه استفاده شد. استفاده از امواج فراصوت در هر دو فرکانس به صورت مجزا و تلفیقی، جذب روغن را کاهش داد. به‌طوری‌که استفاده از امواج فراصوت با فرکانس 40 کیلوهرتز به مدت 30 دقیقه بالاترین کاهش در جذب روغن را به میزان 19/23% از خود نشان داد. همچنین، مدل­سازی جذب روغن بر حسب زمان، محتوای رطوبت، چروکیدگی و دانسیته ظاهری انجام شد و مدل­هایی بر حسب دما و زمان سرخ­کردن و فرکانس و زمان امواج فراصوت ارائه شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Combined Frequencies and Applied Time of Ultrasound Pretreatment on Oil Uptake during Frying of Potato Strips

نویسندگان [English]

  • Samira Mohammadalinejhad 1
  • Jalal Dehghannya 2
  • Seyed Hossein Jalali 1
1 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
2 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
چکیده [English]

In recent years, the use of ultrasound is increasing due to its effectiveness in different food processing operations. The aim of this study was to investigate the combined effect of two ultrasound frequencies as a pretreatment on oil uptake during deep-fat frying of potato strips and to determine the optimal time to use these waves. In this study, ultrasound waves were used at frequencies of 28 and 40 kHz, separately and in combination, for 30 min. The use of ultrasound at both the frequencies, separately and in combination, reduced oil uptake. So that, the use of ultrasonic waves with a frequency of 40 kHz for 30 minutes showed the highest reduction in oil uptake by 23.19%. In addition, oil uptake was modeled as a function of time, moisture content, density and shrinkage. Several models were also proposed as a function of frying temperature, frying time, frequency and ultrasound time.

کلیدواژه‌ها [English]

  • Frying
  • Oil uptake
  • Ultrasound
  • modeling
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