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نوع مقاله: مقاله کامل پژوهشی


1 دانشجوی دکترای گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 استادیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

4 استادیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

5 استاد گروه مهندسی مکانیک، دانشکده مهندسی، دانشگاه فردوسی مشهد

6 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد


سرخ کردن تحت خلأ فناوری نوینی است که می‌تواند موجب بهبود ویژگی‌های کیفی مواد غذایی سرخ شده شود. دلیل این امر استفاده از دمای کم و حضور کمتر اکسیژن است. در این مقاله سرخ کردن اتمسفری و در شرایط خلأ رشته خوشکار (یک نوع شیرینی سنتی گیلان) مورد مقایسه قرار گرفته است. چهار فشار سرخ کردن (فشار 101/325، 70/1، 57/83 و 47/4 کیلو پاسکال)، سه زمان سرخ کردن (130، 160 و 190 ثانیه) و سه نیروی پیشران حرارتی (اختلاف دمای 40، 60 و 80 درجه سلسیوس بین روغن و نقطه جوش آب در هر فشار) برای سرخ کردن مورد استفاده قرار گرفت. اثر زمان سرخ کردن، سطح خلأ و دمای سرخ کردن بر ویژگی‌های فیزیکی نظیر افت رطوبت، جذب روغن و چروکیدگی مورد بررسی قرار گرفت. افت رطوبت و جذب روغن در رشته خوشکار به طور معنی داری تحت تأثیر دما، زمان و فشار سرخ کردن قرار داشتند. نتایج نشان داد که محتوای رطوبت با افزایش دما، زمان و فشار سرخ کردن کاهش می‌یابد اما محتوای چربی افزایش می‌یابد. به طرز جالب توجهی بین جذب روغن و افت رطوبت در شرایط اتمسفری و تحت خلأ یک ارتباط قوی مشاهده شد. مشخص شد که سرخ کردن تحت خلأ یک روش مناسب است که می‌تواند موجب کاهش جذب روغن طی سرخ کردن شود. بین چروکیدگی و شرایط سرخ کردن ارتباطی مشاهده نشد.


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