تأثیر پیش‌تیمار امواج فراصوت بر روی سینتیک خشک‌کردن، نفوذ رطوبت مؤثر و رنگ برگۀ زردآلو

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 دانشگاه تبریز

چکیده

ایران از نظر تولید زردآلو در جهان، مقام دوم را دارد و مطالعه روش‌های خشک‌کردن این میوه برای کاهش فسادپذیری ضروری می‌‌باشد. در این پژوهش تأثیر پیش‌‌تیمار فراصوت و ضخامت برگه‌‌های زردآلو روی سینتیک خشک‌شدن زردآلو در یک خشک‌‌کن هوای گرم بررسی شد. تاثیر پیش‌‌تیمار فراصوت در سه سطح 10، 20 و 30 دقیقه و ضخامت در سه سطح 3، 5 و 10 میلی‌‌متر بر زمان خشک‌شدن، مدل­سازی، ضریب پخش رطوبت و تغییرات کلی رنگ در طی فرآیند خشک‌شدن زردآلو بررسی گردید. نتایج نشان‌‌داد افزایش مدت زمان اعمال پیش‌‌تیمار و کاهش ضخامت نمونه موجب افزایش سرعت خشک‌شدن و کاهش مدت‌‌ زمان آن می‌‌گردد. بیشترین زمان خشک‌شدن مربوط به نمونه‌‌ با ضخامت 10 میلی‌‌متر شاهد با 300 دقیقه و کمترین زمان خشک‌شدن متعلق به نمونه با ضخامت 3 میلی‌‌متر تحت پیش‌‌تیمار فراصوت 30 دقیقه با 40 دقیقه بود. مدل میدلی بهترین برازش را با داده‌های تجربی داشت. نمونه دارای ضخامت 10 میلی­متر پیش تیمار فراصوت شده به مدت 30 دقیقه و نمونه 3 میلی‌‌متر شاهد به‌ترتیب با 7-10×62/2 و 8-10×99/2 مترمربع بر ثانیه دارای بیشترین و کمترین ضریب پخش رطوبت بودند. امواج فراصوت روی تغییر رنگ نمونه‌ها به‌دلیل ماهیت فیزیکی این امواج تأثیر نداشته و اختلاف شاخص تغییرات کلی رنگ (ΔΕ) با نمونه شاهد ناشی از انجام واکنش‌های شیمیایی رنگ‌زا مثل واکنش میلارد بین قندها و پروتئین‌ها و تشکیل ملانوئیدین‌‌ها است.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Ultrasonic Pretreatment on Drying Kinetics, Effective Moisture Diffusivity and Color of Apricot Slices

نویسندگان [English]

  • Abolfazl Akhoundzadeh yamchi 1
  • Adel Hosainpour 2
  • Maziar Feizollahzadeh 1
1 1- Department of Biosystem Engineering, Faculty of Agriculture, University of Urmia, Urmia, Iran
چکیده [English]

Iran is the second largest producer of apricots in the world and study of drying methods of this fruit is necessary to reduce the corruptibility. In this study, the effects of ultrasonic pretreatment and thickness of apricot slices on drying kinetics in a hot air dryer were investigated. The effect of ultrasonic pretreatment at three levels of 10, 20 and 30 min and thickness at three levels of 3, 5 and 10 mm on drying time, modeling, effective moisture diffusivity and color changes during apricot drying process were studied. The results indicated that increasing the duration of pretreatment and decreasing the sample thickness increase the drying rate and decrease its duration. In the treated samples, the highest drying time with 300 min was for 10 mm thickness-control samples and the shortest time with 40 min was for 3 mm slices under 30 min ultrasonic pretreatment. Midilli model had the best fitting with the experimental data. 30 min ultrasonic pretreatment for 10 mm thickness samples and the control sample with 3 mm thickness, with 2.62×10-7 and 2.99 × 10-8 m2/s had respectively the highest and lowest effective moisture coefficient. Ultrasonic wave did not affect the color of the samples but the color change index (ΔΕ) for the control samples was occurred due to the chemical reactions such as Millard reaction between sugars and proteins and the formation of Melanoidins.

کلیدواژه‌ها [English]

  • Apricot
  • Color
  • Drying
  • Effective moisture diffusivity
  • Ultrasound
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