استفاده از مایکروویو به‌عنوان پیش‌تیمار قبل از خشک‌کردن برش‌های پرتقال توسط پرتو فروسرخ
محورهای موضوعی : اصول طراحی و مهندسی صنایع غذایی
فخرالدین صالحی
1
(دانشیار گروه علوم و مهندسی صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران)
مریم تشکری
2
(دانشجوی کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران)
کیمیا ثمری
3
(دانشجوی کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران)
کلید واژه: آبگیری مجدد, چروکیدگی, شاخص‌های رنگ, فروسرخ, مدل میدیلی,
چکیده مقاله :
مقدمه: گرمایش مایکروویو شکلی از گرمایش دی‌الکتریک است که به‌وسیله آن تولید گرما در مواد با رسانایی الکتریکی پایین توسط یک میدان الکتریکی با فرکانس بالا امکان‌پذیر است.
مواد و روش‌ها: برای اعمال پیش‌تیمار مایکروویو، پرتقال‌ها به مدت 0، 1، 2 و 3 دقیقه داخل دستگاه مایکروویو قرار گرفتند و بعد از تیماردهی، برش‌هایی با ضخامت 5/0 سانتی‌متر از پرتقال‌ها تهیه و سپس برش‌ها توسط لامپ فروسرخ با توان 250 وات خشک شدند.
یافته‌ها: با افزایش زمان تیمار مایکروویو از صفر به 3 دقیقه، ضریب نفوذ مؤثر رطوبت افزایش یافت. نتایج مدل‌سازی سینتیکی داده‌های آزمایشگاهی خشک‌کردن برش‌های پرتقال نشان داد که بهترین مدل برای این فرآیند مدل میدیلی است. اعمال مایکروویو تأثیر معنی‌داری بر تغییر چروکیدگی سطحی برش‌های پرتقال خشک‌شده و آبگیری شده داشت (05/0>p) و اعمال این پیش‌تیمار باعث کاهش چروکیدگی سطحی محصول شد. اعمال مایکروویو تأثیر معنی‌داری بر تغییر شاخص‌های رنگ (زردی، قرمزی، روشنایی و تغییر رنگ کل) برش‌های پرتقال خشک و آبگیری شده نداشت (05/0
Introduction: Microwave heating is a form of dielectric heating by which it is possible the generation of heat in materials of low electrical conductivity by an applied high-frequency electric field. Materials and methods: To apply microwave pretreatment, the oranges were placed in the microwave for 0, 1, 2, and 3 min, and after the treatment, slices with a thickness of 0.5 cm were prepared from the oranges and, then the slices were dried using an infrared lamp with a power of 250 W. Results: By increasing the microwave treatment time from 0 to 3 minutes, the effective moisture diffusivity coefficient increased. Kinetic modeling results of the experimental data of drying orange slices showed that the best model for this process is Midilli's model. The application of microwave had a significant effect on the change of surface shrinkage of dried and rehydrated orange slices (p0.05). By increasing the microwave treatment time from 0 to 3 min, the average rehydration of dried orange slices in the infrared dryer increased from 154.25% to 212.85%. Conclusion: In general, the use of microwave pretreatment before drying orange slices due to increasing mass transfer rate, reducing surface shrinkage, and increasing rehydration, is recommended.
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