اثر شدت تابش مادون قرمز و استفاده از پیش‌تیمار اولتراسوند روی کیفیت ظاهری کشمش در مرحله خشک کردن ثانویه در کارخانه های بسته بندی

نویسندگان

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

2 گروه مهندسی مکانیک، دانشکده فنی و مهندسی، دانشگاه بناب، بناب، ایران

چکیده

کشمش یکی از مهم‌ترین محصولات کشاورزی در ایران است. ترکیه، آمریکا و ایران بزرگترین صادرکنندگان کشمش جهان هستند. یکی از مراحل فرآوری کشمش، شست‌وشوی دوباره آن جهت از بین بردن مواد شیمیایی استفاده شده در خشک‌کردن اولیه، گرد و خاک و مواد زاید و هم‌چنین بهبود کیفیت محصول می‌باشد که متعاقب آن، خشک کردن مجدد (ثانویه) کشمش ضروری است. براساس مطالعات میدانی صورت گرفته، یکی از معضلات بسته‌بندی کشمش، غیر یکنواختی در رطوبت و کیفیت کشمش پس از خشک‌کردن ثانویه است. امروزه در اکثر کارخانه‌های فرآوری از سامانه هوای‌داغ برای خشک‌کردن ثانویه استفاده می‌شود. این سامانه دارای معایبی هم‌چون طولانی بودن زمان خشک‌شدن، مصرف انرژی و هزینه بالا می‌باشد. بنابراین بهینه‌سازی یا جایگزینی سامانه مذکور، از اهمیت بسزایی برخوردار است. بدین منظور روش خشک‌کردن مادون‌قرمز منفرد (در سه سطح 5/0، 7/0 و9/0 وات برسانتی‌مترمربع) با و بدون پیش‌تیمار اولتراسوند بر روی خواص کیفی کشمش (شاخص رنگ، اسیدیته، جذب مجدد آب، چروکیدگی و شاخص قهوه‌ای شدن) مورد مطالعه قرار گرفت. روش‌های خشک‌کردن اعمال شده اثر معنی‌داری روی جذب مجدد آب و چروکیدگی نداشتند. پیش‌تیمار اولتراسوند باعث بهبود کیفیت کشمش از منظر تغییرات رنگ و شاخص قهوه‌ای شدن گردید. همچنین کمترین میزان اسیدیته در روش مادون‌قرمز با شدت W/cm2 0.7 بدون پیش تیمار اولتراسوند بدست آمد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effects of infrared radiation intensity and ultrasound pretreatment on the appearance quality of raisins in the secondary drying stage in the packaging plants

نویسندگان [English]

  • Hajar Chalak 1
  • khosro Mohammadi-Ghermezgoli 1
  • Mostafa Khojastehnazhand 2
  • Hossein Ghaffari 1
1 Department of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Department of Mechanical Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran
چکیده [English]

Raisin is one of the most important agricultural products in Iran. Turkey, USA and Iran are the biggest exporters in raisins industry. One of the stages of raisin processing is rewashing to remove chemical materials used in primary drying, dust and waste materials, as well as to improve the quality of the product. Therefore, secondary drying of raisins is necessary. Based on the field studies, one of the problems of packing raisins is non-uniformity in moisture content and quality of raisins after secondary drying. Today, in most processing plants, hot air systems are used for secondary crown drying. This system has some disadvantages such as long drying time, energy consumption and high cost. Therefore, the optimization or replacement of the mentioned system is very important. For this purpose, single infrared drying at three intensity levels of 0.5, 0.7 and 0.9 W/cm2 were studied. The qualitative properties of raisins (color index, acidity, rehydration, shrinkage and browning index) were studied with and without ultrasound pretreatment. The applied drying methods had no significant effect on the rehydration and shrinkage. Ultrasound pretreatment improved the quality of raisins in terms of color changes and browning index. Also, the lowest amount of acidity was obtained in the infrared intensity of 0.7 W/cm2 without ultrasound pretreatment.

کلیدواژه‌ها [English]

  • Moisture content
  • Ultrasound
  • acidity
  • Shrinkage
  • Browning index

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مکانیزاسیون کشاورزی
دوره 8، شماره 4
بهمن 1402
صفحه 41-51

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سابقه مقاله

  • تاریخ دریافت: 12 دی 1402
  • تاریخ بازنگری: 26 اردیبهشت 1403
  • تاریخ پذیرش: 26 اردیبهشت 1403

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