پژوهش و نوآوری در علوم و صنایع غذایی
تأثیر مرحلۀ افزایش دما بر بُعد فرکتال آب لیموترش در فراوری حرارتی به روش مرسوم و امواج مادون‌قرمز
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 دانشجوی دکتری، مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی، گرگان
2 دانشیار، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی، گرگان
3 استاد، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی، گرگان
چکیده
حالت ابری و کدورت در آب لیموترش و سایر مرکبات به‌عنوان یک خصوصیت مطلوب به شمار می‌رود. پکتین موجود در عصاره مهم‌ترین عامل ایجاد کدورت در این دسته از محصولات است. آنزیم پکتین‌متیل‌استراز (PME) با تجزیۀ پکتین، موجب از بین رفتن کدورت آبمیوه می‌شود. استفاده از فرایند حرارتی مرسوم‌ترین روش جهت غیرفعال‌سازی PME است. مرحلۀ افزایش دمای محصول (CUT)، اولین مرحلۀ فرایند حرارتی، نقش قابل‌ِملاحظه‌ای در غیرفعال‌سازی این آنزیم دارد. هدف از این تحقیق بررسی غیرفعال‌سازی PME، تغییرات میزان کدورت و بُعد فرکتال (FD) طی فراوری آب لیموترش با استفاده از گرمادهی مرسوم (حمام آب گرم) و امواج مادونِ‌قرمز (IR) در دماهای 60، 70، 80 و 90 درجه سانتی‌گراد می‌باشد. نتایج این بررسی نشان داد که با افزایش دمای نمونه طی هر دو روش به‌کاربرده شده، میزان غیرفعال‌سازی PME و درنتیجه میزان کدورت آبمیوه افزایش یافت. ازاین‌رو، ذرات ابری به‌صورتِ معلق در نمونه باقی ماندند و میزان تجمع آنها برای تشکیل ساختارهای فرکتالی کاهش یافت که نتیجۀ آن توزیع یکنواخت‌تر ذرات ابری و کاهش میزان FD بود. به دلیل کوتاه‌تر بودن CUT در گرمادهی با استفاده از امواج IR، میزان فعالیت باقی‌ماندۀ PME و FD بیشتر از روش گرمادهی مرسوم بود.
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دوره 5، شماره 2
شهریور 1395صفحه 183-196
- تاریخ دریافت: 13 آبان 1394
- تاریخ بازنگری: 18 اردیبهشت 1395
- تاریخ پذیرش: 26 اردیبهشت 1395
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