| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,037 |
| تعداد مقالات | 33,984 |
| تعداد مشاهده مقاله | 45,831,865 |
| تعداد دریافت فایل اصل مقاله | 77,203,598 |
بررسی تغییرات رنگ آب‌نارنج طی فرایند حرارت دهی اهمیک با کمک روش‌شناسی سطح پاسخ | ||
| تحقیقات سامانه‌ها و مکانیزاسیون کشاورزی | ||
| مقاله 15، دوره 22، شماره 79، آذر 1400، صفحه 81-96 اصل مقاله (1.57 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/amsr.2021.354561.1384 | ||
| نویسندگان | ||
| محمد واحدی ترشیزی1؛ محسن آزاد بخت* 2؛ مهدی کاشانی نژاد3 | ||
| 1کارشناس ارشد گروه مکانیک بیوسیستم؛ دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 2دانشیار گروه مکانیک بیوسیستم؛ دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 3استاد گروه مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| با توجه به اینکه رنگ یکی از خصوصیات ظاهری محصولات غذایی برای انتخاب مشتریان و بازارپسندی است در این تحقیق، یک سیستم حرارت دهی اهمیک در سه گرادیان ولتاژ ورودی (33/8، 83/10، 33/13 V/cm) و سه درصد کاهش وزن (10، 20و 30٪) نسبت به‌کل وزن در فرایند حرارت دهی ساخته‌شده است. پس از فرآیند حرارت دهی، تغییر رنگ با استفاده از نرم‌افزار Image J سنجیده شد و فاکتورهای L* ، a* ، b* ، شاخص قهوه‌ایی شدن، شاخص کروما و تغییرات رنگ کل را اندازه‌گیری کرده و نتایج به‌دست‌آمده با استفاده از روش سطح پاسخ مورد تحلیل قرار گرفت. نتایج نشان داد که برای مقدار L*، b*، شاخص قهوه‌ایی شدن، شاخص کروما و تغییرات رنگ کل بالاترین ضریب تخمین برای درصد کاهش وزن و برای مقدار*a ولتاژ فرایند بیشترین ضریب تخمین رو داشته است. همچنین به‌جز فاکتور *a که مدل درجه دوم در برابر دو فاکتور مدل مناسب بوده برای مابقی فاکتورها مدل خطی در برابر میانگین مدل مناسب توسط سطح پاسخ به‌دست‌آمده است. در تحلیل نمودارهای سطح پاسخ نیز، فاکتور *L و *a محدوده‌ی ولتاژ 50 تا 65 ولت و درصد کاهش وزن 20 درصد بیشترین مقدار را داشته است. | ||
| کلیدواژه‌ها | ||
| فضای رنگی L*a*b*؛ گرادیان ولتاژ؛ درصد کاهش وزن؛ نرم‌افزار Image J | ||
| عنوان مقاله [English] | ||
| Investigation Color Changing Sour Orange Juice during Ohmic Heating Process by Response Surface Method | ||
| نویسندگان [English] | ||
| Mohammad Vahedi Torshizi1؛ Mohsen Azadbakht2؛ Mahdi Kashaninejad3 | ||
| 1Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan | ||
| 2Department of Biosystem Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran. | ||
| 3Professor of Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | ||
| چکیده [English] | ||
| Given that color is one of the appearance characteristics of food products for customer selection and marketability, in this study, an ohmic heating system had made in three input voltage gradients (8.33, 10.83, 13.33 V/cm) and three percent weight loss (10, 20 and 30%) of the total weight in the heating process. After the heating process, the color change was analyzed using Image J software and the factors L *, a *, b *, BI, C, TCD were measured and the results were analyzed using the response surface method. The results showed that for L *, b *, browning index, chroma index and TCD had the highest estimation coefficient for weight loss percentage and for a * value of process voltage had the highest estimation coefficient. Also, except for the factor a *, where the quadratic model is suitable for the two model factors, for the other factors, the linear model is obtained against the mean of the appropriate model by the response surface. In the analysis of response surface diagrams, the L * and a * factor had the highest value in the voltage range of 50 to 65 volts and the weight loss percentage of 20%, and for b *, the browning index and TCD had the highest values at voltages of 70 and above and a weight loss of 25%. | ||
| کلیدواژه‌ها [English] | ||
| Color Changing, Ohmic Heating Process, Response Surface Method, Sour Orange Juice | ||
| مراجع | ||
|
Abdelmotaleb, A., El-Kholy, M. M., Abou-El-Hana, N. H., & Younis, M. A. (2009). Thin layer drying of garlic slices using convection and combined (convection - infrared) heating modes. Misr Journal of Agricultural Engineering, 26, 251-281.
Abhilasha, P., & Pal, U. S. (2018). Effect of Ohmic Heating on Quality and Storability of Sugarcane Juice. International Journal of Current Microbiology and Applied Sciences, 7(1), 2856–2868. https://doi.org/10.20546/ijcmas.2018.701.340.
Aghajanzadeh Suraki, S., Ziaiifar, A. M., Kashaninejad, M., Maghsoudlou, Y., & Esmailzadeh, E. (2016). Investigation of Color Changes of Sour Orange Juice During Thermal Processing. Journal of Food Processing and Preservation, 8(2), 1-24.
Grimi, N., Mamouni, F., Lebovka, N., Vorobiev, E., & Vaxelaire, J. (2011). Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields. Journal of Food Engineering, 103(1), 52–61. https://doi.org/10.1016/j.jfoodeng.2010.09.019.
Aguiló-Aguayo, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2010). Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat. Innovative Food Science and Emerging Technologies, 11(2), 299-305. https://doi.org/10.1016/j.ifset.2009.12.004.
Akanbi, C. T., Adeyemi, R. S., & Ojo, A. (2006). Drying characteristics and sorption isotherm of tomato slices. Journal of Food Engineering, 73(2), 157-163. https://doi.org/10.1016/j.jfoodeng.2005.01.015.
Azadbakht, M., Torshizi, M. V., Ziaratban, A., & Ghajarjazi, E. (2016). Application of artificial neural network (ANN) in predicting mechanical properties of canola stem under shear loading. Agricultural Engineering International: CIGR Journal, 18(2), 413-425.
Barreiro, J. A., Milano, M., & Sandoval, A. J. (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33(3-4), 359-371. https://doi.org/10.1016/S0260-8774(97)00035-6.
Bhat, S., Saini, C. S., & Sharma, H. K. (2017). Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching. Food Science and Biotechnology, 26(1), 29-36. https://doi.org/10.1007/s10068-017-0004-7.
Cabrera, S. G., Jang, J. H., Kim, S. T., Lee, Y. R., Lee, H. J., Chung, H. S., & Moon, K. D. (2009). Effects of processing time and temperature on the quality components of campbell grape juice. Journal of Food Processing and Preservation, 33(3), 347-360. https://doi.org/10.1111/j.1745-4549.2008.00255.x.
Chakraborty, I., & Athmaselvi, K. A. (2014). Changes in Physicochemical Properties of Guava Juice during Ohmic Heating. Journal Of Ready To Eat Food, 1(4), 152-157.
Cheng, H. D., Jiang, X. H., Sun, Y., & Wang, J. L. (2001). Color Image Segmentation: Advances & Prospects 1 INTRODUCTION. Pattern Recognition, 34, 2259-2281.
Contreras, C., Martín-Esparza, M. E., Chiralt, A., & Martínez-Navarrete, N. (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering, 88(1), 55-64. https://doi.org/10.1016/j.jfoodeng.2008.01.014.
Duan, Z. H., Jiang, L. N., Wang, J. L., Yu, X. Y., & Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 89(4), 472-476.
Ishita, C., & Athmaselvi, K. A. (2017). Changes in pH and colour of watermelon juice during ohmic heating. International Food Research Journal, 24(2), 741-746.
Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color measurement in L*a*b* units from RGB digital images. Food Research International, 39, 1084-1091.
Lima, M., Heskitt, B. F., & Sastry, S. K. (2001). Diffusion of beet dye during electrical and conventional heating at steady-state temperature. Journal of Food Process Engineering, 24(5), 331-340. https://doi.org/10.1111/j.1745-4530.2001.tb00547.x.
Montazer, Z., & Niakousari, M. (2012). Evaluation of color change of sour orange juice (from different stages of processing line) during storage. Journal of Food Science and Technology, 9(4), 109-121.
Moreno, J., Espinoza, C., Simpson, R., Petzold, G., Nuñez, H., & Gianelli, M. P. (2016). Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid. Innovative Food Science and Emerging Technologies, 33, 381-386. https://doi.org/10.1016/j.ifset.2015.12.014.
Ozkan, I. A., Akbudak, B., & Akbudak, N. (2007). Microwave drying characteristics of spinach. Journal of food engineering, 78(2), 577-583.
Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6(1), 36-60. https://doi.org/10.1007/s11947-012-0867-9.Cullen, P. J., Tiwari, B. T., & Valdramidis, V. P. (2012). Novel thermal and non-thermal technologies for fluid foods. (1st Ed.). Elsevier.
Vadivambal, R., & Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering, 98(1), 1-16. https://doi.org/10.1016/j.biosystemseng.2007.06.006.
Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2020). Application of response surface method to energy and exergy analyses of the ohmic heating dryer for sour orange juice. Fuel, 278, 1-13.
Varghese, K. S., Pandey, M. C., Radhakrishna, K., & Bawa, A. S. (2014). Technology, applications and modelling of ohmic heating: A review. Journal of Food Science and Technology, 51(10), 2304-2317. https://doi.org/10.1007/s13197-012-0710-3. | ||
|
آمار تعداد مشاهده مقاله: 499 تعداد دریافت فایل اصل مقاله: 300 |
||