Mass Transfer Kinetics Modeling of Gum Extraction from Wild Sage Seed
Subject Areas : MicrobiologyF. Salehi 1 , M. Kashaninejad 2 , H. Zand Rajabi 3
1 - استادیار گروه علوم و صنایع
غذایی، دانشگاه همدان ، بوعلی سینا، ایران
2 - استاد دانشکده علوم و صنایع
غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - دانشجوی کارشناسی دانشکده علوم و
صنایع غذایی، دانشگاه علوم کشاورزی و منابع
طبیعی گرگان، گرگان، ایران
Keywords: Gum, Hydrocolloid, Kinetic, Mass Transfer, Wild Sage,
Abstract :
Introduction: Extraction of gums from plant seeds have recently become very attractive. Wild sage seed is cultivated in large quantities in different regions of Iran. This seed gum has good functional properties which is comparable with commercial food hydrocolloids. Materials and Methods: In this study the effect of gum extraction temperature at three levels and pH of aqueous solution at three different values and the ratio of water to seed at two levels, on mass transfer kinetics of wild seed gum extraction were investigated. Results: The results indicated that the increase in the temperature from 25 to 55°C resulted in higher gum extraction (pH of 7 and water to seed ratio of 30 to 1). The maximum value of gum was extracted at neutral condition and by increasing the ratio of water to seed (40 to 1), the rate of extraction of gum was also increased. The physical modeling of gum extraction process was carried out and was compared with the experimental data. Conclusion: The experimental data were fitted to a mathematical model of mass transport and equation constants were obtained. Statistical results indicated that the model used in this study was able to predict the gum extraction from wild sage seed adequately and will be a useful tool for other gum-containing seeds.
صالحی، ف. و کاشانی نژاد، م. (1392). مدل‌سازی استخراج صمغ دانه بالنگو (Lallemantia royleana). مجله علوم و فناوری‌های نوین غذایی، سال اول، شماره 1، 20-13.
Amin, G. (2008). The Most Common Herbal Traditional Drugs in Iran. Tehran University of Medical Sciences, Tehran, 260.
Bostan, A., Razavi, S. M. A. & Farhoosh, R., (2010). Optimization of hydrocolloid extraction from wild wage seed (Salvia macrosiphon) using response surface. International Journal of Food Properties, 13 (6), 1380–1392.
Farahnaky, A., Shanesazzadeh, E., Mesbahi, Gh. & Majzoobi, M. (2013). Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions. Journal of Food Engineering, 116, 782–788.
Farinu, A. & Baik, O. D. (2008). Convective mass transfer coefficients in finite element simulations of deep fat frying of
sweetpotato. Journal of Food Engineering, 89(2), 187-194.
Hyams, D. (1997). Curve Expert Version 1.34, a comprehensive curve fitting system for windows. Microsoft Corporation, http://www.ebicom.net/∼dhyams/cvxpt.htm.
Karazhiyan, H., Razavi, S. M. A. & Phillips, G. O. (2011). Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids, 25, 915-920.
Liauw, M. Y., Natan, F. A., Widiyanti, P., Ikasari, D., Indraswati, N. & oetaredjo, F. E. (2008). Extraction of neem oil (Azadirachta indica A. Juss) using n-hexane and ethanol: studies of oil quality, kinetic and thermodynamic. ARPN Journal of Engineering and Applied Sciences, 3 (No. 3), 6.
Maherani, B., Barzegar, M., Sahari, M. A. & Dehghan., H. (2005). Optimization of Extraction Conditions of an Iranian Flaxseed Gum Using the Response Surface Method. JWSS - Isfahan University of Technology, 8 (4), 145-156
Mohammad Amini, A. & Hadad Khodaparast, M. H. (2007). Modeling and optimization of mucilage extraction from allemantia royleana: a response surface–genetic algorithm approach. EFFoST ⁄EHEDG Joint Conference, Lisbon Portugal.
NikNia, S., Razavi, S. M. A., Koocheki, A. & NayebZadeh, K. (2010). The influence some food hydrocolloids on the sensory properties and stability of mayonnaise, Electronic Journal of Food Processing and Preservation (EJFPP), 2 (2), 61-79.
Razavi, S. M. A., Mortazavi, S. A., Matia-Merino, L., Hosseini-Parvar, S. H. & Khanipour, E. (2009). Optimization study of gum extraction from Basil seeds (Ocimum basilicum L) using Response Surface Methodology. International Journal of Food Science and Technology, 44 (9), 1755-1762.
Salehi, F. & Kashaninejad, M. (2015). Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of Food Science and Technology. DOI: 10.1007/s13197-015-1849-5.
Sulaiman, S., Abdul, A. R. & Aroua, M. K. (2013). Optimization and modeling of extraction of solid coconut waste oil. Journal of Food Engineering, 114, 228–234.
YildIz, A. & Koray Palazoglu, T. L. (2007). Determination of heat and mass transfer parameters during frying of potato slices. Journal of Food Engineering, 79(1), 11-17.