نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 عضو هیات علمی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 هیات علمی- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
5 -دانش آموخته کارشناسی ارشد گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
گردوی پکان (Carya illinoinensis) نوعی آجیل است که به اکسیژن و رطوبت حساس است ودستخوش تغیرات فیزیکی و شیمیایی و در نتیجه غیر قابل استفاده میشود. دراین پژوهش، معیارهای موثربرکاهش تغییرات فیزیکی و شیمیایی گردو درسطوح مختلف گرادیان ولتاژ به منظور پیشتیمار اهمیک (45، 60 و 75 ولت بر سانتیمتر)، بستهبندی (متالایز،کرافت و سلفون) و انبارمانی به مدت سه و شش ماه بررسی شد. پس از اتمام دورۀ انبارمانی خواص شیمیایی گردو شامل فعالیت آنتیاکسیدانی، فنل کل، اسید چرب، ارزش پراکسید، مواد جامد انحلالپذیر و مقدار روغن اندازهگیری و با نمونۀ شاهد (بدون استفاده از پیشتیمار،خشککن و بستهبندی) مقایسه شد. با توجه به نتایج بدست آمده، بیشترین مقدارروغن از تاثیرمتقابل پیشتیمار اهمیک بربستهبندی مربوط به نمونههای بستههای متالایز با پیشتیمار اهمیک وگرادیان ولتاژ 75 ولت بر سانتیمتر به مقدار 68.03 درصد بود. بیشترین مقدارفعالیت آنتی اکسیدانی و اسید چرب در نمونههای پیشتیمار شده با اهمیک 45 ولت بر سانتیمتر در بستههای متالایز به ترتیب به مقدار 77.5 و 38.77 درصد بود. بیشترین مقدار فنل کل مربوط نمونههای پیشتیمار نشده در بستههای متالایز به مقدار 0.99 گالیک اسید بوده است. بیشترین مقدار ارزش پراکسید بعداز شش ماه انبارمانی 7.18 و بیشترین مقدار برای مواد جامد انحلالپذیر بعد از سه ماه انبارمانی در بستهبندی متالایز با مقدار 72.5 مشاهده شد. در مجموع بستهبندی متالایز وگرادیان ولتاژ 45 ولت بر سانتیمتر و نمونههای بدون پیشتیمار بهترین مقادیر برای نگهداری میوه گردو را ایجاد کردند.
کلیدواژهها
موضوعات
عنوان مقاله [English]
Changes in quality characteristics of pecan walnut, pretreated with ohmic heating, in different packaging and storage
نویسندگان [English]
- Ruqiya Shakeri Miandare 1
- Mohsen Azadbakht 2
- Ahmad Taghizadeh Alisaraei 3
- Feryal Varasteh Akbarpour 4
- Mohammad Javad Mahmoodi 5
1 MSc Student, Department of Bio-System Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 Associate Professor, Department of Bio-System Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
4 4- Assistant Professor, Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
5 MSc Graduated, Department of Bio-System Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده [English]
Pecan (Carya illinoinensis) is a type of nut that is sensitive to oxygen and moisture, undergoing physical and chemical changes that render it unusable. In this study, we examined the criteria affecting the reduction of physical and chemical changes in pecans at different voltage gradient levels for ohmic pre-treatment (45, 60, and 75 V/cm), packaging (metalized, kraft, and cellophane), and storage duration of three and six months. After the storage period, the chemical properties of the pecans, including antioxidant activity, total phenols, fatty acids, peroxide value, soluble solids, and oil content, were measured and compared with the control sample (without pre-treatment, drying, and packaging). According to the results, the highest oil content from the interaction effect of ohmic pre-treatment on packaging was observed in metalized packages with ohmic pre-treatment and a voltage gradient of 75 V/cm, amounting to 68.03%. The highest antioxidant activity and fatty acid content were found in samples pre-treated with 45 V/cm ohmic pre-treatment in metalized packages, with amounts of 77.5% and 38.77%, respectively. The highest total phenol content was in untreated samples in metalized packages, with an amount of 0.99 gallic acid. Additionally, the highest peroxide value after six months of storage was 7.18, and the highest soluble solids content after three months of storage in metalized packaging was 72.5. Overall, metalized packaging, a voltage gradient of 45 V/cm, and untreated samples provided the best conditions for preserving pecans.
کلیدواژهها [English]
- walnut
- packaging
- Mani warehouse
- chemical properties
- statistical analysis
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