تحقیقات مهندسی صنایع غذایی

شماره جاری

بر اساس شماره‌های نشریه

بر اساس نویسندگان

بر اساس موضوعات

نمایه نویسندگان

نمایه کلیدواژه ها

درباره نشریه

اهداف و چشم انداز

اصول اخلاقی انتشار مقاله

بانک ها و نمایه نامه ها

پرسش‌های متداول

فرایند پذیرش مقالات

اطلاعات آماری نشریه

اخبار و اعلانات

بررسی کارایی سیستم پیوسته رفرکتنس ویندو بر سنتیک خشک شدن و خواص فیزیکی ورقه های سیب و هلو و مقایسه آن با خشک‌کردن با هوای داغ و آفتابی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،

2 دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات آموزش

3 استادیار پژوهش، بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات

4 دانشجوی دکتری دپارتمان ماشین های کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران

چکیده

سیستم رفرکتنس ویندو سیستم جدید خشک‌کردن به­منظور تولید مواد غذایی خشک یا تغلیظ شده باکیفیت بالاست. در این تحقیق از خشک‌کردن رفرکتنس ویندو پیوسته طراحی و ساخته شده در مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی استفاده گردید. برای بررسی کارایی سیستم رفرکتنس ویندو، ورقه‌های نازک میوه (اسلایس) سیب و هلو با استفاده از این سیستم خشک شد و با نمونه‌های خشک‌شده توسط خشک‌کن با هوای داغ و روش خشک‌کردن آفتابی مقایسه گردید. منحنی‌های زمان خشک‌کردن و آزمون‌های فیزیکوشیمیایی (رنگ، بافت، میزان ویتامین ث) و ارزیابی چشایی روی نمونه‎ها رسم شد. نتایج بررسی­ها نشان داد که روش خشک‌کردن بر ویژگی­های فیزیکوشیمیایی میوۀ سیب و هلو اثر معنی‌داری دارد. مدت‌زمان خشک شدن درروش رفرکتنس ویندو نیز به‌طور معنی‌داری کمتر بود تا در روش خشک کردن در آفتاب و خشک کن با هوای داغ. مواد جامد انحلال­پذیر پس از خشک‌کردن افزایش یافت. بیشترین مقدار ویتامین ث در سیب و هلوی خشک‌شده با روش رفرکتنس ویندو به ترتیب (8.41 و 6.83 میلی­گرم در 100گرم)، به ترتیب 0.24 و 0.06درصد  در میوه سیب و 0.34 و 0.17 درصد درمیوه هلو بیش از نمونه‌های خشک‌شده با روش‌های خشک کن آفتابی و خشک کن با هوای داغ بود.

نتایج تحقیق همچنین نشان داد که نیروی لازم برای شکستن بافت میوۀ سیب درروش خشک‌کردن با رفرکتنس ویندو در مقایسه با روش های خشک کردن با خشک­کن های آفتابی و هوای داغ، به ترتیب 0.38 و 0.12 درصد و در میوۀ هلو 0.03 و 0.15 درصد کمتر است. میزان روشنایی در میوۀ سیب و هلو درروش خشک‌کردن با رفرکتنس ویندو به‌طور معنی‌داری بیشتر بود تا در روش‌های خشک کن آفتابی و خشک کن با هوای داغ. نتایج ارزیابی حسی نشان داد که محصول خشک‌شده با روش رفرکتنس ویندو ازلحاظ پارامترهای رنگ، عطروطعم، بافت و پذیرش کلی نسبت به دو روش دیگر خشک‌کردن امتیاز بالاتری دارد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air

نویسندگان [English]

  • Elham Azarpazhooh 1
  • Parvin Sharayei 2
  • Hussein Chaji 3
  • Majid Rezaei Farimani 4

1 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

2 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

3 3Assistant Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

4 Department of Agricultural Machinery, Science and Research branch, Islamic Azad University, Tehran.

چکیده [English]

Refractance Window is a novel drying system for producing high quality dry or concentrated foods. In this research, continuous refractance window drying was designed and built in Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO. In order to investigate the efficiency of the refractance window system, thin slices of apples and peaches were dried using this system and compared with the samples dried by hot air dryer and sun drying method. Then, drying time curves and physico-chemical tests (color, texture, vitamin C content) and taste evaluation were performed on the samples. The results showed that the drying method had a significant effect on the physicochemical characteristics of apple and peach fruits. The drying time in refractance window method was significantly less than that in the sun and hot air dryer. Soluble solids increased after drying. The highest content of vitamin C in apples and peaches dried by refractance window method was (8.41 and 6.83 mg/100 grams), respectively, which was 0.24 and 0.06% in apples, and 0.34, 0.17% in peaches more than that in samples dried by sun and hot air drying respectively. Also, the results showed that the force required to break the tissue of apple fruit in the method of drying with refractance window was 0.38 and 0.12%, respectively, and in peaches fruits was 0.30 and 0.15% less than that in the methods of sun drying and air drying. The results of the sensory evaluation showed that the product dried by the refractance window method had a higher score in terms of parameters of color, aroma, texture, and overall acceptance in compatre to the other two drying methods

کلیدواژه‌ها [English]

  • Refractance window
  • Quality evaluation
  • Apple
  • Peach
مراجع
Abonyi, B. Feng, H., Tang, J., Edwards, C., Chew, B., Mattinson, D. and Fellman, J. 2002. Quality retention in strawberry and carrot purees dried with Refractance WindowTM system. Journal of Food Science. 67, 1051-1056.
Abul-Fadl, M. M. and Ghanem, T. H. 2011. Effect of refractance-window (RW) drying method on quality criteria of produced tomato powder as compared to the convection drying method. World Applied Sciences Journal. 15(7): 953-965.
Acevedo, N. C., Schebor, C. and Buera, P. 2008. Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato. Food Chemistry. 108, 900-906.
Ade-Omowaye, B., Rastogi, N., Angersbach, A. and Knorr, D. 2003. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering. 60, 89-98.
AOAC. 2005.Official methods of analysis(16th ed.). Gaithersburg, Mary-land, USA.
Azarpazhooh, E. and Ramaswamy, H. S. 2012. Modeling and optimization of microwave osmotic dehydration of apple cylinders under continuous-flow spray mode processing conditions. Food and Bioprocess Technology. 5, 1486-1501.
Azimi Nejadian,H.  and Mahmoudi Ashkeftaki, M. 2021. Modeling the Drying of Potato Slices in a Microwave Dryer and Determining the Mass Transfer Parameters. Food Industry Engineering Research, 20(1), 169-182.(in persian)
Azizi, D., Jafari, S.M., Mirzaei, H., and Dehnad, D. 2017. The influence of Refractance Window drying on qualitative properties of kiwifruit slices. International Journal of Food Engineering. 13(2).
Baeghbali, V., Niakosari, M., and Kiani, M. 2010. Design, manufacture and investigating functionality of a new batch refractance window system. In:Proceedings of 5th International Conference on Innovations in Food and Bioprocess Technology. 7, 9.
Baeghbali, V. and Niakousari, M. 2015. Evaluation of a batch refractance window dryer in drying of some heat sensitive food stuff. Iranian journal of food science and technology.13 (1),185-192.
Barros, L., Ferreira, M. J., Queirós, B.. Ferreira, I. C. F. R. and Baptista, P. 2007. Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry. 103(2): 413-419
Calderón-Chiu, C., Martínez-Sánchez, C. E., Rodríguez-Miranda, J., Juárez-Barrientos, J. M., Carmona-García, R.. and Herman-Lara, E. 2020. Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet. Drying Technology. 38(12): 1663-1675.
Caparino, O.A., Sablani, S.S., Tang, J., Syamaladevi, R.M. and Nindo, C.I. 2013. Water sorption, glass transition, and microstructures of refractance windowe and freeze-d
 
ried mango (Philippine “Carabao” Var.) Powder. Drying Technology. 31(16).
Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Powers, J.R. and Fellman, J.K. 2012. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. Journal of  Food Engineering. 111 (1): 135-148.
Castoldi, M., Zotarelli, M.F., Durigon, A., Carciofi, B.A.M. and Laurindo, J.B. 2015. Production of tomato powder by refractance window drying. Drying Technology. 33 (12):1463-1473.
Clarke, P. 2004. Refractance window TM-“Down under”. In: Dryingeproceedings of the 14th International Drying Symposium (IDS 2004), Sao Paulo, Brazil. pp. 22-25.
Da Silva, C. and Da Silva, C. 2015. Recovery of avocado paste from avocado oil milling process or guacamole processing. U.S. Patent Application No. 14/ 846,744.
Djekic, I., Tomic, N., Bourdoux, S., Spilimbergo, S., Smigic, N., Udovicki, B., Hofland, G., Devlieghere, F. and Rajkovic, A. 2018. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple–Quality index approach. Lwt-Food Science Ttechnology. 94, 64-72.
Guderzi (2020). Comparison of the Performance of a Compatible and Simple Collector In Solar Dryers (Case Study: Grape Dryer). Food Industry Engineering Research, 19(2), 57-76. (In persian)
Hernández, Y., Ramírez, C., Moreno, J., Núñez, H., Vega, O., Almonacid, S., Pinto, M., Fuentes, L. and Simpson, R. 2020. Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation. Journal of Food Process Engineering 43, 2.
Hernández-Santos, B., Martínez-Sánchez, C. E., Torruco-Uco, J. G., Rodríguez-Miranda, J., Ruiz-López, I. I., Vajando-Anaya, E. S. and Herman-Lara, E. 2016. Evaluation of physical and chemical properties of carrots dried by Refractance Window drying. Drying Technology, 34(12): 1414-1422.
Jafari, S.M., Azizi, D., Mirzaei, H. and Dehnad, D. 2016. Comparing quality characteristics of oven-dried and refractance window-dried kiwifruits. Journal of Food Processing and presevation. 40 (3): 362-372.
Kaymak‐Ertekin, F. 2002. Drying and rehydrating kinetics of green and red peppers. Journal of Food science. 67, 168-175.
Kudra, T. and Mujumdar, A.S. 2009. Advanced Drying Technologies. CRC press.
Liu, Z. L., Zielinska, M., Yang, X. H., Yu, X. L., Chen, C., Wang, H. and Xiao, H. W. 2021. Moisturizing strategy for enhanced convective drying of mushroom slices. Renewable Energy, 172, 728-739.
Nayak, B., Berrios, J.D.J., Powers, J.R., Tang, J. and Ji, Y. 2011. Colored potatoes (Solanum tuberosum L.) Dried for antioxidant-rich value-added foods. Journal Food Processing and Preservation. 35 (5): 571-580.
Nindo, C. and Tang, J. 2007. Refractance window dehydration technology: a novel contact drying method. Drying technology. 25, 37-48.
Nindo, C., Sun, T., Wang, S.W., Tang, J. and Powers, J.R. 2003. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). LWT-Food Science and Technology. 36 (5): 507-516.
Nindo, C.I., and Tang, J. 2007. Refractance window dehydration technology: a novel contact drying method. Drying Technology. 25 (1): 37-48.
Ochoa-Martínez, C.I., Quintero, P.T., Ayala, A.A. and Ortiz, M.J. 2012. Drying characteristics of mango slices using the Refractance Window™ technique. Journal of Food Engineering. 109 (1): 69-75.
Ortiz-Jerez, M.J., Gulati, T., Datta, A.K. and Ochoa-Martínez, C.I. 2015. Quantitative understanding of refractance window™ drying. Food Bioproduct and  Processing. 95, 237-253.
Pavan, M.A., Schmidt, S.J. and Feng, H. 2012. Water sorption behavior and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí (Euterpe oleracea Martius) juice. LWT-Food Science and Technology. 48 (1): 75-81.
Robbers, M., Singh, R. P. and Cunha, L. M. 1997. Osmotic‐convective dehydrofreezing process for drying kiwifruit. Journal of Food Science. 62, 1039-1042.
Shrivastav, S., Ganorkar, P. M., Prajapati, K. M. and Patel, D. B. 2021. Drying kinetics, heat quantities, and physiochemical characteristics of strawberry puree by Refractance Window drying system. Journal of Food Process Engineering. 44(9): 13776.
Sojak, M.J., Jaros, M. and Głowacki, S. 2014. Analysis of giant pumpkin (Cucurbitamaxima) quality parameters in various technologies of convective drying after long-term storage. Drying Technology. 32 (1): 106-116.
Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.
Tontul, I. and Topuz, A. 2017. Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT-Food Science Technology. 80, 29-303.
Topuz, A., Dincer, C., Ozdemir, K.S., Feng, H. and Kushad, M. 2011. Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno). Food Chemistry. 129 (3): 860-865.
Topuz, A., Feng, H. and Kushad, M. 2009. The effect of drying method and storage on color characteristics of paprika. LWT-Food Science and Technology. 42, 1667-1673.
Yaldýz, O. and Ertekýn, C. 2001. Thin layer solar drying of some vegetables. Drying Technology 19, 583-597.
Zotarelli, M.F., Carciofi, B.A.M. and Laurindo, J.B. 2015. Effect of process variables on the drying rate of mango pulp by Refractance Window. Food Research International. 69, 410-417.
Zotarelli, M.F., da Silva, V.M., Durigon, A., Hubinger, M.D. and Laurindo, J.B. 2017. Production of mango powder by spray drying and cast-tape drying. Powder Technology. 305, 447-454.
تحقیقات مهندسی صنایع غذایی
دوره 22، شماره 1 - شماره پیاپی 74
بهار و تابستان 1402
اردیبهشت 1402
صفحه 15-34
فایل ها
هم رسانی
ارجاع به این مقاله
آمار