بررسی و مقایسه تغییرات رایحه، رنگ و ویتامین ث برگه های خشک شده پرتقال در خشک کردن فریز درایر و هوای داغ

نوع مقاله : مقاله پژوهشی

نویسندگان

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

2 گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی سنقر، دانشگاه رازی، کرمانشاه، ایران

چکیده

در این پژوهش اثر خشک­ کردن با استفاده از فریز درایر و هوای داغ بر رایحه، مقدار ویتامین ث و تغییر رنگ برگه ­های پرتقال مطالعه شد. فرآیند خشک ­کردن فریزدرایر در دمای 50- درجه سلسیوس و هوای داغ در دمای 60 درجه سلسیوس صورت گرفت. نتایج نشان داد برگه ­های خشک ­شده در خشک­ کن فریز درایر، کیفیت رنگ و رایحه ­ای مشابه با ورقه­ های پرتقال تازه داشته (پرتقال تازه  48/79L*=، 17/3a*=  و 25/44b*=  و فریز درایر 26/82L*=، 71/2 a*= و 68/50b*=) ولی در مورد هوای داغ، کیفیت رنگ (09/58L*=، 78/10 a*= و 51/45b*= ) کاهش پیدا کرد و به سمت قهوه ­ای ­شدن تمایل یافت. بیشترین پاسخ حسگرهای بویایی در پرتقال تازه، خشک ­کن فریز درایر و خشک ­کن هوای داغ به ترتیبMQ9 ، MQ7 و MQ3 و کمترین پاسخ حسگرهای بویایی در هر سه روش MQ6 بود. تفاوت بیشترین پاسخ  حسگرها نشان از تغییر عطر محصول در حین خشک ­کردن است. مقدار ویتامین ث در دو روش­ فریز درایر (mg/100g4/902) و هوای داغ (mg/100g6/956) نسبت به پرتقال تازه (mg/100g3/1001) کاهش داشته است که در خشک­ کن هوای داغ کاهش غلظت کمتر بود.

کلیدواژه‌ها


عنوان مقاله [English]

Assessment and Comparison of Changes in Aroma, Color and Vitamin C of Dried Orange Slices in Freeze and Hot Air Dryers

نویسندگان [English]

  • Maziar Roshan Moghaddam 1
  • Reza Amiri Chayjan 1
  • Nahid Aghili Nategh 2
1 Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2 Department of Biosystems Engineering, Sonqor Agriculture Faculty, Razi University, Kermanshah, Iran
چکیده [English]

In this study, the effects of freeze and hot air dryings on aroma, vitamin C content and color change of orange slices were studied. The freeze dryer was drying at -50 °C and the hot air dryer at 60 °C. The results showed that the freeze dryer maintained the color quality and aroma of the dried slices similar to the fresh orange slices (fresh oranges L*=48.79, a*=-3.17 and b*=44.25 and freeze dried L*=82.26, a*=-2.71 and b*=50.68) but in the case of hot air dryer, the color quality decreased and browning was occurred (L*=58.09, a*=10.78 and b*=45.51). The highest response of olfactory sensors in fresh orange, freeze dried and hot air dried slices were MQ9, MQ7, and MQ3, respectively, and the lowest response of olfactory sensors in all three slices was MQ6. The biggest difference between the sensors' response was the change in the product's aroma during drying process. The amount of vitamin C in two methods of freezer drying (902.4 mg / 100g) and hot air drying (956.6 mg / 100g) decreased compared to fresh orange slices (1001.3mg / 100g). According to the measured Vitamin C contents, in hot air dried slices the concentration of Vitamin C was higher than that for freeze dried slices.

کلیدواژه‌ها [English]

  • Color index
  • Freeze dryer
  • Hot air
  • Odor machine
  • Vitamin C
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