بهینه‌سازی عملکرد دستگاه امواج فراصوت-حرارتی تحت شرایط خلاء در فرآیند تغلیظ آب هندوانه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

2 گروه مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس

چکیده

در این پژوهش یک دستگاه تغلیظ امواج فراصوت-حرارتی تحت شرایط خلاء ساخته شد و اثر متغیرهای این دستگاه برای فرآیند تولید کنسانتره آب­هندوانه بهینه­سازی شد. فرآیند تغلیظ نمونه­ها در سه­ سطح دمایی 40، 50 و °C60، سه سطح فشار خلاء 20، 40 و kPa60 و سه سطح توان امواج فراصوت 36، 60 و  W84 صورت گرفت. تجزیه و تحلیل آماری داده­ها و بهینه­سازی فرآیند تغلیظ با استفاده از روش سطح پاسخ انجام شد. نتایج نشان داد افزایش دمای تغلیظ بر زمان فرآیند تغلیظ و انرژی مصرفی کل اثر مثبت و بر محتوای لیکوپن و تغییرات کلی رنگ اثر منفی داشت. کاهش فشار خلاء سبب افزایش محتوای لیکوپن و کاهش تغییرات کلی رنگ، زمان و انرژی مصرفی شد. افزایش توان امواج فراصوت نیز سبب افزایش محتوای لیکوپن، تغییرات کلی رنگ، انرژی مصرفی کل و کاهش زمان فرآیند تغلیظ گردید. نقطه بهینه کنسانتره آب هندوانه در دمای تغلیظ °C40، فشار خلاء kPa 20 و توان امواج فراصوت W 5/46 به‌دست­آمد. مقادیر بهینه متغیرهای پاسخ در این شرایط شامل محتوای لیکوپن، تغییرات کلی رنگ، زمان فرآیند تغلیظ و انرژی مصرفی کل به ترتیب برابر mg/kg 238، 7/25، min 5/94 و kWh 727/0 به ­دست­آمدند.به­کارگیری امواج فراصوت در کنار دمای تغلیظ و فشار خلاء توانست نتایج مثبتی بر فرآیند تغلیظ آب­هندوانه داشته باشد. 

کلیدواژه‌ها


عنوان مقاله [English]

Optimization of Ultrasonic-thermal Concentrator Performance under Vacuum Conditions in Watermelon Juice Concentration Process

نویسندگان [English]

  • Reza Amiri Chayjan 1
  • Behnam Alaei 1
  • Mohammad Hossein Azizi Tabriz zad 2
1 Department of Biosystems Engineering, Faculty of Agriculture, Bu Ali Sina University, Hamedan, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
چکیده [English]

  In this study, an ultrasonic-thermal concentrator under vacuum conditions was fabricated and the effect of concentration variables for watermelon juice concentration was optimized. Concentration temperature process in three levels (40, 50 and 60°C), vacuum pressure in three levels (20, 40 and 60kPa) and ultrasonic waves power in three levels (36, 60 and 84W) were conducted. Statistical analysis of data and optimization of concentration process were performed using response surface method and central composite design. Results showed that the increase of concentration temperature has a positive effect on concentration process time and total energy consumption and negative effect on lycopene content and the total color difference. Decrease of vacuum pressure to caused increased lycopene content and decrease the total color difference, concentration process time and total energy consumption. Also increased ultrasonic waves power caused increase in lycopene content, total color difference, total energy consumption and decrease in concentration process time. Optimization of watermelon juice concentration point was obtained on concentration temperature 40°C, vacuum pressure 20 kPa and ultrasonic waves power 46.5W. Optimal values of response variables in this condition include lycopene content, the total color difference, concentration process time and total energy consumption in equal order 238 mg/kg, 25.7, 94.5 min and 0.727 kWh. The use of ultrasound waves along with the concentration temperature and vacuum pressure could have positive results on the watermelon juice concentration process.

کلیدواژه‌ها [English]

  • Lycopene
  • total color difference
  • concentration time
  • total energy consumption
  • concentrator
Adnan, A., Mushtaq, M., & ul Islam, T. (2018). Fruit Juice Concentrates. In Fruit Juices (pp. 217-240). Academic Press.
Aernouts, B., Van Beers, R., Watté, R., Huybrechts, T., Jordens, J., Vermeulen, D., & Saeys, W. (2015). Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk. Colloids and Surfaces B: Biointerfaces126, 510-519.
Alaei, B. & Amiri Chayjan, R., (2015). Drying characteristics of pomegranate arils under near infrared‐vacuum conditions. Journal of Food Processing and Preservation, 39(5), 469-479.
Al-Maiman, S.A. & Ahmad, D., (2002). Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
Amiri Rigi, A., Yosefi, G., Yosefi, S., & Emam Jomeh, Z. (2015). Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice. Food Science and Technology, 13(56), 181-192.
Arocho, Y. D., Bellmer, D., Maness, N., McGlynn, W., & Rayas‐Duarte, P. (2012). Watermelon pomace composition and the effect of drying and storage on lycopene content and color. Journal of Food Quality35(5), 331-340.
Campoli, S.S., Rojas, M.L., do Amaral, J.E.P.G., Canniatti-Brazaca, S.G. & Augusto, P.E.D., (2018). Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268, 594-601.
Cao, X., Zhang, M., Mujumdar, A. S., Zhong, Q., & Wang, Z. (2018). Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying. Ultrasonics Sonochemistry40, 333-340.
Cohn, W., Thürmann, P., Tenter, U., Aebischer, C., Schierle, J. & Schalch, W., (2004). Comparative multiple dose plasma kinetics of lycopene administered in tomato juice, tomato soup or lycopene tablets. European Journal of Nutrition, 43(5), 304-312.
Dehsheikh, F. N., & Dinani, S. T. (2019). Coating pretreatment of banana slices using carboxymethyl cellulose in an ultrasonic system before convective drying. Ultrasonics Sonochemistry52, 401-413.
Dolas, R., Saravanan, C., & Kaur, B. P. (2019). Emergence and era of ultrasonic’s in fruit juice preservation: A review. Ultrasonics Sonochemistry58, paper# 104609.
Edwards, A.J., Vinyard, B.T., Wiley, E.R., Brown, E.D., Collins, J.K., Perkins-Veazie, P., Baker, R.A. & Clevidence, B.A., (2003). Consumption of watermelon juice increases plasma concentrations of lycopene and β-carotene in humans. The Journal of Nutrition, 133(4), pp.1043-1050.
Feizy, J., Jahani, M., & Ahmadi, S. (2020). Antioxidant activity and mineral content of watermelon peel. Journal of Food and Bioprocess Engineering. 3(1), 35-40.
FAOSTAT. Food and Agriculture Organization os the United Nations. Available from: <http://www.fao.org/faostat/en/#data/QC>. Acessed: Mar. 09, 2020.
Fish, W.W., Perkins-Veazie, P. & Collins, J.K., (2002). A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis, 15(3), pp.309-317.
Ghasemi, A., Chayjan, R. A., & Najafabadi, H. J. (2018). Optimization of granular waste production based on mechanical properties. Waste Management, 75, 82-93.
Heldman, D.R., Lund, D.B. & Sabliov, C. eds., (2018). Handbook of Food Engineering, CRC press.
Hojjati, M. & Razavi, S.H., (2011). Review on lycopene characteristics and role of microorganisms on its production. Food Science and Technology, 8(29), 11-25.
Jafari, P. & Jalali, A.H., (2015). Comparison of Three Methods of Planting Watermelon (Citrullus lanatus) in Varamin. Journal of Crop Production and Processing, 4(13), 15-24.
Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., & Schoessler, K. (2011). Emerging technologies in food processing. Annual Review of Food Science and Technology2, 203-235.
Kubo, M.T.K., Augusto, P.E. & Cristianini, M., (2013). Effect of high pressure homogenization (HPH) on the physical stability of tomato juice. Food Research International, 51(1), 170-179.
Lianfu, Z., & Zelong, L. (2008). Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrasonics Sonochemistry, 15(5), 731-737.
Magerramov, M. A., Abdulagatov, A. I., Azizov, N. D., & Abdulagatov, I. M. (2007). Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates. Journal of Food Engineering, 80(2), 476-489.
Martins, C.P., Ferreira, M.V.S., Esmerino, E.A., Moraes, J., Pimentel, T.C., Rocha, R.S., Freitas, M.Q., Santos, J.S., Ranadheera, C.S., Rosa, L.S. & Teodoro, A.J., (2018). Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chemistry, 255, 58-66.
Musielak, G., Mierzwa, D., & Kroehnke, J. (2016). Food drying enhancement by ultrasound–A review. Trends in Food Science and Technology56, 126-141.
Nindo, C. I., Tang, J., Powers, J. R., & Bolland, K. (2004). Energy consumption during Refractance Window evaporation of selected berry juices. International Journal of Energy Research, 28(12), 1089-1100.
Oberoi, D. P. S., & Sogi, D. S. (2017). Prediction of lycopene degradation during dehydration of watermelon pomace (cv Sugar Baby). Journal of the Saudi Society of Agricultural Sciences, 16(1), 97-103.
Ozkan, M., (2002). Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid. Food Chemistry, 78(4), 499-504.
Peng, C., Ravi, S., Patel, V. K., Momen, A. M., & Moghaddam, S. (2017). Physics of direct-contact ultrasonic cloth drying process. Energy125, 498-508.
Perkins‐Veazie, P., Collins, J.K., Pair, S.D. & Roberts, W., (2001). Lycopene content differs among red‐fleshed watermelon cultivars. Journal of the Science of Food and Agriculture, 81(10), 983-987.
Prohens, J., Nuez, F. & Carena, M.J., (2008). Handbook of plant breeding. New York: Springer.
Quek, S.Y., Chok, N.K. & Swedlund, P., (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392.
Rao, M.A., Cooley, H.J. & Vitali, A.A., (1984). Flow properties of concentrated juices at low temperatures. Food Technology, 49, 876-881.
Ricce, C., Rojas, M. L., Miano, A. C., Siche, R., & Augusto, P. E. D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89, 701-708.
Romdhane, M. & Gourdon, C., (2002). Investigation in solid–liquid extraction: influence of ultrasound. Chemical Engineering Journal, 87(1), 11-19.
Sabarez, H. T., Gallego-Juarez, J. A., & Riera, E. (2012). Ultrasonic-assisted convective drying of apple slices. Drying Technology30(9), 989-997.
Sharma, R., Kaur, D., Oberoi, D. P. S., & Sogi, D. S. (2008). Thermal degradation kinetics of pigments and visual color in watermelon juice. International Journal of Food Properties, 11(2), 439-449.
Shotipruk, A., Kaufman, P.B. & Wang, H.Y., (2001). Feasibility study of repeated harvesting of menthol from biologically viable menthaxpiperata using ultrasonic extraction. Biotechnology Progress, 17(5), 924-928.
Vadivambal, R. & Jayas, D.S., (2007). Changes in quality of microwave-treated agricultural products—a review. Biosystems Engineering, 98(1), 1-16.
Wani, A.A., Kaur, D., Ahmed, I. & Sogi, D.S., (2008). Extraction optimization of watermelon seed protein using response surface methodology. LWT-Food Science and Technology, 41(8), 1514-1520.
Wibowo, S., Vervoort, L., Tomic, J., Santiago, J.S., Lemmens, L., Panozzo, A., Grauwet, T., Hendrickx, M. & Van Loey, A., (2015). Colour and carotenoid changes of pasteurised orange juice during storage. Food Chemistry, 171, 330-340.
Yilmaz, F. M., & Ersus Bilek, S. (2017). Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. International Journal of Food Science and Technology, 52(6), 1508-1516.