اثر فرآیند خشک‌کردن بر خصوصیات کمى و کیفى برگ گیاه ریحان
الموضوعات :
1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - دانشیارگروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
الکلمات المفتاحية: آون هواى داغ, خشک کردن, ریحان, مایکروویو,
ملخص المقالة :
مقدمه: ریحان حاوی ترکیبات فنولیک بوده و بذر آن حاوی موسیلاژ می باشد. با بررسی های انجام شده اسانس این گیاه و مخصوصا ترکیبات فنیل پروپانوئیدی آن به عنوان ترکیبات اصلی دارویی این گیاه شناخته شده است. مواد و روش ها: در این تحقیق، برگ ریحان توسط سه روش سایه (به عنوان روش سنتی)، آون (۴۰ و ۶۰ درجه سلسیوس) و مایکروویو (۱۸۰ و ۳۶۰ وات) به عنوان روش صنعتی در جهت بالا بردن نرخ انتقال حرارت در مدت زمان کوتاه و بررسی خصوصیات کیفی این محصول انتخاب و فاکتورهای موثر در کیفیت برگ این گیاه مانند رطوبت، آهن و پتاسیم، ویتامین ث و ترکیبات پلی فنل کل اندازه گیری شد. یافته ها: مرحله اول خشک کردن که در آن آهنگ خشک شدن ثابت می باشد و توسط عوامل بیرونی کنترل می شود تنها در روش خشک کردن با سایه دیده شد، ولی در دو روش دیگر تقریبا این مرحله حذف گردیده است. روش خشک کردن باعث افزایش ضریب انتقال جرم می شود و این ضریب در حالت جابجایی اجباری از طبیعی بیشتر است بنابراین در روش خشک کردن با آون در مقایسه با دو روش دیگر سرعت انتقال جرم بالاتری دیده می شود.با افزایش توان مایکروویو، زمان خشک شدن کاهش یافت. مقادیرآهن و پتاسیم و ویتامین ث تعیین شده نشان داد که تفاوت معنی داری بین روش های مختلف خشک کردن وجود دارد (05/0 p<). از نظر مدت زمان خشک شدن، طولانى ترین زمان خشک کردن مربوط به سایه به مدت ۱۸۰۰ دقیقه بود. بیشترین میزان ویتامین ث، آهن و ترکیبات فنلی در تیمار خشک شده در سایه بود. نتیجه گیری: خشک کردن برگ ریحان با استفاده از خشک کردن در سایه و مایکروویو با توان ۱۸۰ وات به دلیل حفظ قابل ملاحظه میزان مواد مؤثره در گیاه نسبت به تیمارهاى دیگر مطلوب تر می باشد.
Akpinar, E., Bicer, Y. &Cetinkaya, F. (2006). Modelling of thin layer drying of parsley leaves in a convective dryer and under open sun Journal of Food Engineering, 75(3), 308-315.
Alibas, İ. (2012). Microwave drying of grapevine (Vitis vinifera L.) leaves and determination of some quality parameters. Tarim Bilimleri Dergisi, 18(1), 43-53.
Alibas, İ. & Köksal, N. (2014). Convective, Vacuum and Microwave Drying Kinetics of Mallow Leaves and Comparison of Color and Askorbik Acid Values of Three Drying Methods. Food Science and Technology, 34(2), 358-364.
Anon. (2008). Determination of iron content – Photometric method. Iranian National Standardization Organization. ISIRI Standard No. 1073. [In Persian]
Anon. (2011). Fruits, vegetables and derived products – determination of ascorbic acid- part2: routine method. Iranian National Standardization Organization. ISIRI Standard No. 14617-2. [In Persian]
Anon. (2013). Determination of water-soluble potassium content- preparation of the tests Iranian National Standardization Organization. ISIRI Standard No. 16515. [In Persian]
Calín-Sánchez, Á., Lech, K., Szumny, A., Figiel, A. & Carbonell-Barrachina, Á. A., (2012). Volatile composition of sweet basil
essential oil (Ocimum basilicum L.) as affected by drying method. Food Research International, 48(1), 217-225.
Celen, S. & Kahveci, K. (2013). Microwave Drying Behaviour of Tomato Slices. Czech Journal Food Science, 31(2), 132-138.
Chan, E., Lim, Y., Wong, S., Lim, K., Tan, S., Lianto F. & Yong, M. (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 113(1), 166-172.
Diamante, L.M. & Munro, P.A. (1991). Mathematical modeling of the thin layer solar drying of sweet potato slices. International Journal of Food Science and Technology, 51, 271-276.
Joshi, P. & Mehta, D. (2010). Effect of dehydration on the nutritive value of drumstick leaves. Journal of Metabolomics and Systems Biology, 1(1), 5-9.
Karaaslan, S. & Tuncer, I. (2008). Development of a drying model for combined microwave– fan-assisted convection drying of spinach, Biosystems Engineering, 100(1), 44-52
Khakbaz Heshmati, M. & Seifi Moghaddam, A. (2016). Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices. First International Food Science and Technology Congress and 24th National Food Science and Technology Congress of of Iran, Tehran, Iranian Food Science and Technology Association, Tarbiat Modares University. [In Persian]
Lima-Corrêa, R.D.A.B., dos Santos Andrade, M., Freire, J.T. & do Carmo Ferreira, M. (2017). Thin-layer and vibrofluidized drying of basil leaves (Ocimum basilicum L.): analysis of drying homogeneity and influence of drying conditions on the composition of essential oil and leaf colour. Journalof Applied Research on Medicinal and Aromatic Plants, 7, 54-63.
Mirzabeigi Kesbi, O. (2010). Investigation and modeling drying lemon slices using combined convective-microwave methods. Master Thesis.Isfahan University of technology. [In Persian]
Mokhtari, N. & Goli, S. A. (2011). Evaluation of seed antioxidant properties and the effect of drying method onphysicochemical
properties of celery. Thesis. Ministry of Science, Research and Technology - Isfahan University of Technology - Faculty of Agriculture. [In Persian]
Moslemi, S. A. & Mirzaei, H. (2014). Comparison of the effect of hot air drying method and microwaving method on apricots qualutative characteristics. Third National Conference on Food Science and Technology.Islamic Azad University Quchan Branch.27-28 October. [In Persian]
Motavali, A., Hashemi, S. J. & Taghinejad, E. (2019). Investigation of Energy Parameters, Environment and Social Costs for Drying Process (Case Study: Apple Slices). Agricultural Mechanization and Systems Research, 20(72), 37-54. [In Persian]
Noori, M., Kashaninejad, M., Daraei Garme Khani, A. & Bolandi, M. (2013). Optimization of drying process of parsley using the combination of hot air and microwave methods. Electronic Journal of Food Processing and Preservation, 4(2), 103-122. [In Persian]
Ostadzadeh, H. & Seyyed-Alangi, S. Z. (2016). Effect of drying process on qualitative and quantitative properties of watercress (Nasturtium officinale) leaves. Journal Innovative Food Technologies, 4 (1) 1-16. [in farsi]
Ozkan, I. A., Akbulut, B. & Akbudak, N. (2010). Microwave drying charecteristic of spinach. Journal of Food Engineering, 78(2), 557-583.
Parmar, M. R., Mahendrasinh, T., Kumpavat, J., Sevantilal, D. & Shyamsundar, S. (2017). A comparative study on drying of basil leaves. AgricEngInt: CIGR Journal, 19(1), 169- 177.
Pirbalouti, A. G., Mahdad, E. & Craker, L. (2013). Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chemistry, 141(3), 2440-2449.
Sangwan, A., Kawatra, A. & Sehgal, S. (2014). Nutritional Composition of Ginger Powder Prepared Using Various Drying Methods. Journal of Food Science and Technology, 51(9), 2260-2262.
Zirjani, L. &Tavakoli-Pour, H. (2010). Study of the possibility of banana leaf production by combined method of hot air drying and microwave.Iranian Journal of Food Science and Industry Research.6(1),58-67. [In Persian].
_||_Akpinar, E., Bicer, Y. &Cetinkaya, F. (2006). Modelling of thin layer drying of parsley leaves in a convective dryer and under open sun Journal of Food Engineering, 75(3), 308-315.
Alibas, İ. (2012). Microwave drying of grapevine (Vitis vinifera L.) leaves and determination of some quality parameters. Tarim Bilimleri Dergisi, 18(1), 43-53.
Alibas, İ. & Köksal, N. (2014). Convective, Vacuum and Microwave Drying Kinetics of Mallow Leaves and Comparison of Color and Askorbik Acid Values of Three Drying Methods. Food Science and Technology, 34(2), 358-364.
Anon. (2008). Determination of iron content – Photometric method. Iranian National Standardization Organization. ISIRI Standard No. 1073. [In Persian]
Anon. (2011). Fruits, vegetables and derived products – determination of ascorbic acid- part2: routine method. Iranian National Standardization Organization. ISIRI Standard No. 14617-2. [In Persian]
Anon. (2013). Determination of water-soluble potassium content- preparation of the tests Iranian National Standardization Organization. ISIRI Standard No. 16515. [In Persian]
Calín-Sánchez, Á., Lech, K., Szumny, A., Figiel, A. & Carbonell-Barrachina, Á. A., (2012). Volatile composition of sweet basil
essential oil (Ocimum basilicum L.) as affected by drying method. Food Research International, 48(1), 217-225.
Celen, S. & Kahveci, K. (2013). Microwave Drying Behaviour of Tomato Slices. Czech Journal Food Science, 31(2), 132-138.
Chan, E., Lim, Y., Wong, S., Lim, K., Tan, S., Lianto F. & Yong, M. (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 113(1), 166-172.
Diamante, L.M. & Munro, P.A. (1991). Mathematical modeling of the thin layer solar drying of sweet potato slices. International Journal of Food Science and Technology, 51, 271-276.
Joshi, P. & Mehta, D. (2010). Effect of dehydration on the nutritive value of drumstick leaves. Journal of Metabolomics and Systems Biology, 1(1), 5-9.
Karaaslan, S. & Tuncer, I. (2008). Development of a drying model for combined microwave– fan-assisted convection drying of spinach, Biosystems Engineering, 100(1), 44-52
Khakbaz Heshmati, M. & Seifi Moghaddam, A. (2016). Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices. First International Food Science and Technology Congress and 24th National Food Science and Technology Congress of of Iran, Tehran, Iranian Food Science and Technology Association, Tarbiat Modares University. [In Persian]
Lima-Corrêa, R.D.A.B., dos Santos Andrade, M., Freire, J.T. & do Carmo Ferreira, M. (2017). Thin-layer and vibrofluidized drying of basil leaves (Ocimum basilicum L.): analysis of drying homogeneity and influence of drying conditions on the composition of essential oil and leaf colour. Journalof Applied Research on Medicinal and Aromatic Plants, 7, 54-63.
Mirzabeigi Kesbi, O. (2010). Investigation and modeling drying lemon slices using combined convective-microwave methods. Master Thesis.Isfahan University of technology. [In Persian]
Mokhtari, N. & Goli, S. A. (2011). Evaluation of seed antioxidant properties and the effect of drying method onphysicochemical
properties of celery. Thesis. Ministry of Science, Research and Technology - Isfahan University of Technology - Faculty of Agriculture. [In Persian]
Moslemi, S. A. & Mirzaei, H. (2014). Comparison of the effect of hot air drying method and microwaving method on apricots qualutative characteristics. Third National Conference on Food Science and Technology.Islamic Azad University Quchan Branch.27-28 October. [In Persian]
Motavali, A., Hashemi, S. J. & Taghinejad, E. (2019). Investigation of Energy Parameters, Environment and Social Costs for Drying Process (Case Study: Apple Slices). Agricultural Mechanization and Systems Research, 20(72), 37-54. [In Persian]
Noori, M., Kashaninejad, M., Daraei Garme Khani, A. & Bolandi, M. (2013). Optimization of drying process of parsley using the combination of hot air and microwave methods. Electronic Journal of Food Processing and Preservation, 4(2), 103-122. [In Persian]
Ostadzadeh, H. & Seyyed-Alangi, S. Z. (2016). Effect of drying process on qualitative and quantitative properties of watercress (Nasturtium officinale) leaves. Journal Innovative Food Technologies, 4 (1) 1-16. [in farsi]
Ozkan, I. A., Akbulut, B. & Akbudak, N. (2010). Microwave drying charecteristic of spinach. Journal of Food Engineering, 78(2), 557-583.
Parmar, M. R., Mahendrasinh, T., Kumpavat, J., Sevantilal, D. & Shyamsundar, S. (2017). A comparative study on drying of basil leaves. AgricEngInt: CIGR Journal, 19(1), 169- 177.
Pirbalouti, A. G., Mahdad, E. & Craker, L. (2013). Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chemistry, 141(3), 2440-2449.
Sangwan, A., Kawatra, A. & Sehgal, S. (2014). Nutritional Composition of Ginger Powder Prepared Using Various Drying Methods. Journal of Food Science and Technology, 51(9), 2260-2262.
Zirjani, L. &Tavakoli-Pour, H. (2010). Study of the possibility of banana leaf production by combined method of hot air drying and microwave.Iranian Journal of Food Science and Industry Research.6(1),58-67. [In Persian].
