اثر پیش تیمارهای اسمزی و فراصوت بر کیفیت فرایند خشک کردن ورقه‌های توت‌فرنگی به روش خشک‌کنی هوا داغ

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه شهید چمران اهواز

2 دانشجوی کارشناسی ارشد گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه شهید چمران اهواز

3 استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز، ایران

4 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

خشک کردن یکی از گسترده­ترین روش­های مورد استفاده برای نگهداری میوه­ها و سبزی­ها می‌باشد. در فرآیند خشک کردن، به منظور رسیدن به یک فعالیت آبی نهایی، درصد آب ماده­ی غذایی کاهش می­یابد. این عمل پایداری میکروبی محصول را تضمین کرده و تغییرات فیزیکی و شیمیایی را به حداقل می­رساند. در این مطالعه اثر پیش تیمار اسمزی و فراصوت بر توت‌فرنگی مورد بررسی قرار گرفت. توت‌فرنگی­ بعد از برش، در محلول اسمزی ساکارز با غلظت 60 درصد و همچنین آب مقطر غوطه‌ور شدند. در ادامه یک نمونه در محلول ساکارز تحت فرآیند فراصوت (UOD)، یک نمونه در محلول ساکارز بدون فراصوت (OD) و یک نمونه محلول در آب مقطر با فراصوت (UDW) پس از طی مدت زمان­های 10، 20 و 30 دقیقه در آون با دمای 60 درجه سیلسیوس برای تکمیل فرآیند خشک شدن قرار گرفتند. سپس تأثیر پیش تیمار اسمزی و فراصوت بر میزان از دست دادن آب، جذب مواد جامد محلول، کاهش وزن، جذب مجدد آب، درصد چروکیدگی، بافت، شاخص رنگ *b *a *L و مقبولیت حسی ارزیابی شدند. نتایج نشان داد که پیش فرایند اسمزی-فراصوت سبب افزایش جذب مواد جامد محلول، از دست دادن آب، کاهش وزن و بافت نمونه می­شود. همچنین درصد چروکیدگی (تا 44/21 درصد) و شاخص قرمزی و زردی در طی زمان فراصوت کاهش یافتند. نمونه‌های پیش تیمار دیده اسمزی از نظر طعم، رنگ، بافت و پذیرش کلی مقبولیت بیشتری در بین مصرف کننده‌ها داشتند. با اعمال انواع پیش تیمارها، کل زمان خشک شدن به میزان 5 الی 25 درصد کاهش می­یابد. در این میان خشک کردن با پیش تیمار اسمزی_فراصوت از نظر زمان مقرون به صرفه­تر است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The Effect of Osmotic and Ultrasonic Pre-Treatments on the Quality of Strawberry Drying Process in Hot Air Drying Method

نویسندگان [English]

  • shaban ghavami jolandan 1
  • ali samie 2
  • hassan zaki dizaji 3
  • MOHAMMAD HOJJATI 4
1 Assistant professor, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran
2 Master of Science, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran
3 Assistant professor, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran
4 Khuzestan Agricultural Sciences and Natural Resources University
چکیده [English]

Drying is one of the most widely used methods for preserving fruits and vegetables. In the drying process, to reach final water activity, the water content of the food has reduced. This guarantees microbial resistance of the products and minimizes the physical and chemical changes. In this study, the effect of osmotic and ultrasonic pre-treatment on strawberries has investigated. Strawberries after cutting, they were submerged in a sucrose osmotic solution by 60% concentration and also distilled water. In the following, a sample in sucrose solution under ultrasonic process (UOD), one sample in a sucrose solution without ultrasound (OD) and one sample of distilled water with ultrasound (UDW) After 10, 20, and 30 minutes in an oven at 60 ° C, were are placed to complete the drying process. After that, the effect of osmotic and ultrasonic pre-treatments on the level of water loss, absorption of soluble solids, weight loss, water re-absorption, shrinking percentage, tissue, color index and sensory acceptability were evaluated. The results showed that osmotic-ultrasonic pre-process led to an increase in absorption of soluble solids, water loss, weight loss and tissue loss. Shrinking Percentage (down to 21.44%) and redness and yellowness index also decreased during sonication. Osmotic pre-treated samples were more acceptable among consumers in terms of taste, color, tissue and general acceptance. Total drying time reduce 5 up to 25% with applying pretreatment types. As a result, osmotic-ultrasound pretreated method of drying is more cost-effective in terms of time.

کلیدواژه‌ها [English]

  • osmotic drying
  • Ultrasound
  • strawberry
  • quality metering

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