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تاثیر روشهای تغلیظ (اتمسفریک و مایکروویو) بر خواص کیفی آب ریشه گیاه شلغم | ||
پژوهش های صنایع غذایی | ||
دوره 31، شماره 4، دی 1400، صفحه 19-33 اصل مقاله (5.43 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22034/fr.2021.32037.1653 | ||
نویسندگان | ||
فریده قادری* 1؛ نفیسه جهان بخشیان2؛ مریم جعفری3 | ||
1دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرکرد | ||
2گروه علوم و صنایع غذایی، واحد شهر کرد، دانشگاه آزاد اسلامی، شهرکرد، ایران | ||
3استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرکرد | ||
چکیده | ||
با توجه به ارزش تغذیهای بالای آب شلغم، روشی که بتواند محصولی از آن تولید نماید که مواد مغذی آن حفظ شده و در طی سال و در همهجا در دسترس باشد بسیار مفید است. در این تحقیق به مقایسه ویژگیهای کیفی آب تغلیظ شده ریشه گیاه شلغم به دو روش مایکروویو (180 و 540 وات) و تغلیظ معمول در فشار اتمسفریک در زمان های مختلف پرداخته شده و خواص کیفی محصول شامل میزان اسکوربیک اسید، درصد مهارکنندگی رادیکال آزاد DPPH، شاخصهای رنگ، بریکس و خواص رئولوژیکی مورد بررسی قرار گرفت. نتایج نشان داد با افزایش زمان تغلیظ میزان بریکس افزایش مییابد. همچنین با افزایش میزان بریکس، از میزان شاخص های L* و b* کاسته و به شاخص a* افزوده میشود. نتایج نشان داد که با افزایش زمان تغلیظ درصد مهارکنندگی افزایش و درصد ویتامین ث باقیمانده در تمامی روشها کاهش پیدا میکند. نتایج خواص رئولوژیکی نشان داد تمامی روشها و زمانهای تغلیظ از قانون هرشل بالکی تبعیت میکنند. به طور کلی در ارتباط با تغییرات کلی رنگ نمونهها در طی تغلیظ و همچنین در زمینه خواص تغذیهای عصاره شلغم تغلیظ شده، روش مایکروویو به خصوص در توان پایین تر، موثرتر از روش اتمسفریک عمل کرده و میتوان گفت استفاده از روش مایکروویو یک روش بالقوه برای تغلیظ آب شلغم می باشد. | ||
کلیدواژهها | ||
بریکس؛ تغلیظ؛ شلغم؛ فشار اتمسفریک؛ مایکروویو | ||
اصل مقاله | ||
عالمی ا، امام جمعه ز، میرزایی ح، ۱۳۹۱. اثر فشار و دمای تغلیظ بر برخی خصوصیات کیفی آب هندوانه، فصلنامه علوم و صنایع غذایی، تهران: انتشارات نوران. فاطمی ح، ۱۳۸8، اصول تکنولوژی نگهداری مواد غذایی، تهران: انتشارات شرکت سهامی، 223-244. طهماسبی پور م، دهقان نیا ج، قنبرزاده ب، سیدلو س، 1391، مدل سازی تغییرات رنگی طی خشک کردن انگور پیش تیمار شده با فراصوت و کربوکسی متیل سلولز و بررسی ویژگیهای حسی آن، فصلنامه علوم و فناوریهای نوین غذایی، تهران: انتشارات نور، ٧٩-٦١. Afoakwa E. O, Paterson A, Fowler M, & Vieira J, 2008. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering 87(1): 181-190. Ashoush I, Gadallah M G, 2011. Effects of Different Heating Methods on the Quality Characteristics of Pomegranate Juice Concentrates. Egyptian Journal of food Science 40(1): 1-14. Askari G R, Emam-Djomeh Z, Mousavi S M, 2008. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during. Food & function 22(1): 45-55. Cabral R A F, Orrego-Alzate C E, Gabas A L, Telis-Romero J, 2007. Rheological and thermophysical properties of blackberry juice. Tecnology Alimentary Campinas 6(1): 589-596. Cano-Lamadrid M, Lech K, Michalska A, Wasilewsk M, Figiel A, Wojdyło A, Carbonell-Barrachinaa Á A, 2017. Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche. Food Chemistry 232(1): 306-315. Chang C H, Lin H Y, Chang C Y, Liu Y C, 2006. Comparisons on the antioxidant properties of fresh, freeze dried and hot air dried tomatoes. Journal of Food Engineering 77(1): 478-485. Cortes A, Mara J C, Esteve F, Ana J, Frigola U, Francisco P, 2005. Changes in Carotenoids Including Geometrical Isomers and Ascorbic Acid Content in Orange-Carrot Juice during Frozen Storage. European Food Research and Technology 22(1): 125-131. Dak M, Verma R C, Jaaffrey S NA, 2007. Effect of temperature and concentration on rheological properties of ‘Kesar’ mango juice. Journal of Food Engineering 80(1): 1011-1015. Dewanto V, Adom W, Liu R H, 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agriculture Food Chemistry 25(50): 3010-3014. Fazaeli M, Yousefi S H, Emam-Djomeh Z, 2013. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Journal of Food Reserch 50(1): 568-573. Garcia-Viguera C, Zafrilla P, Romero F, Abellan P, Artes F, Barberan F A T, 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science 64(1): 243-247. Haard N F, Chism G W, 1996. Characteristics of edible plant tissues in Fennema OW, editor. Food chemistry. 3rd ed. New York: Marcel Dekker, 11(1): 944-1011. Hartley R D, Morrisson WH, Hilmmelsbach D S, Borneman W S, 1990. Cross-linking of cell wall phenolic arabinoxylans in graminac- eous plants. Phytochemistry 29(1): 3705-3709. Hojjatpanah G, Fazaeli M, Emam-Djomeh Z, 2011. Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate. Journal of Food Science & Technology 46(1): 956-962. Ibarz R, Falguera V, Garvin A, Garza S, Pagan J, Ibarz A, 2009. Flow behaviour of clarified orange juice at low temperatures. Journal of Texture Studies 40(1) 456-445. Jaspreet V, Sivakami S, Shahani S, Suthar A C, Banavalikar M M, 2003. Antihyperglycemic Effects of Three Extracts from Momordica Charantia. Journal of Ethnopharmacology 88(1): 107-111. Jesus D F M, Leite L F, Silva R D, Modesta V M, Matta L M C, 2007. Orange (Citrus Sinensis) Juice Concentration by Reverse Osmosis. Journal of Food Engineering 81(2): 287-291. Juszczak L, Fortuna T, 2004. Effect of temperature and soluble solid content on the viscosity of cherry juice concentrate. International Agrophysics 18(1): 17-21. Kaya A, Sozer N, 2005. Rheological behavior of sour pomegranate juice concentrates (Punica granatum L.). International Journal of Food Science and Technology 40(1): 223-227 . Kim K H, Tsao R R, Yang Cui S W, 2006. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry 95(1): 466-473. Maskan A, Medeni D, 2006. Production of Pomegranate (Punica Granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering, 72(1): 218-220. Medeni M, 2006. Production of Pomegranate (Punica Granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering 72(3): 218-220. Mohamadi Sani A, Hedayati G, Arianfar A, 2013. Effect of temperature and concentration on density and rheological properties of melon (Cucumis melo L. var. Inodorus) juice. Nutrition & Food Science: 168-178. Nawaz H, Aslam S M, Rehman A A u, Tul M. S, Saima M, 2018. Phytochemical Composition and Antioxidant Potential of Oven Heated and Microwave Treated Ginger (Zingiber officinale Roscoe). Free Radicals & Antioxidants 8(1): 89-95. Nicoli MC, Anese M, Parpinael MT, Franceschi S, Lerici CR, 1997. Study on loss and formation of antioxidants during processing and storage. Cancer Lett .114: 71–4. Re R, Bramley P M, Rice-Evans C, 2002. Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety. Free Rad Res 36(1): 80-10. Rhim J W, Nunes R V, Jones V A, Swartzel K R, 1989. Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Sci 54(1): 776-777. Samani B H, Khoshtaghaza M. H, Zareifourosh M. H, Eshtiagh M. N, Rostami I, 2016. Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave - ultrasonic waves. Journal of Food Science and Technology 53(1): 88-103. Sanchez J Y, Ruiz M, Raventos J. M, Auleda E, Hernandez, 2010. “Progressive Freeze Concentration of Orange Juice in a Pilot Plant Falling Film.” Innovative Food Science and Emerging Technologies 11 (4): 644–51. Sani M, Hedayati G, Arianfar A, 2013. Effect of temperature and concentration on density and rheological properties of melon (Cucumis melo L. var. Inodorus) juice. Nutrition & Food Science, 11(1): 168-178. Savatovic S, Tepic A, Sumic Z, Nikolic M, 2009. Antioxidant activity of polyphenol-enriched apple juice. Journal of APTEF 40(1): 95-102. Shamsudin R, Daud W R W, Takrif M S, Hassan O, Kamal A M, Abdullah A G L, 2007. Influence of temperature and soluble solid contents on rheological properties of the josapine variety of pineapple fruit (Ananas comsus L.). International Journal of Engineering and Technology 5(1): 213-220. Soto‐Reyes N, López‐Malo A, Rojas‐Laguna R, Gómez‐Salazar J A, Sosa‐Morales M E, 2017. Effects of microwave‐assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality. Society of Chemical Industry 41(1): 28-60. Sung L S, Jung Y J, Hyun S K, Lee Y S, 2006. Constituents of Nelumbo Nucifera Stamens. Food & function, 82(1): 825-830. Talens C, Álvarez-Sabatel S, Rios Y, Rodríguez R, 2017. Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins. Innovative Food Science & Emerging Technologies 44(1): 83-88. Thiruvengadam M, Baskar V, Seung-Hyun Chung, K.-M, 2016. Effects of abscisic acid, jasmonic acid and salicylic acid on the content of phytochemicals and their gene expression profiles and biological activity in turnip (Brassica rapa ssp. rapa). Plant Growth Regulation 80(3): 377-390. Vandreseen S, Quadri M G N, Souza J A R, Hotza D, 2009. Temperature effect on the rheological behavior of carrot juices. Journal of Food Engineering, 92(6): 269-274. Yousefi S, Emam-Djomeh Z, Mousavi S, Reza G G, 2012. Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica Granatum L.) Juice Concentrate. Food and Bioprocess Technology 5(4): 1328-1339. | ||
مراجع | ||
عالمی ا، امام جمعه ز، میرزایی ح، ۱۳۹۱. اثر فشار و دمای تغلیظ بر برخی خصوصیات کیفی آب هندوانه، فصلنامه علوم و صنایع غذایی، تهران: انتشارات نوران. فاطمی ح، ۱۳۸8، اصول تکنولوژی نگهداری مواد غذایی، تهران: انتشارات شرکت سهامی، 223-244. طهماسبی پور م، دهقان نیا ج، قنبرزاده ب، سیدلو س، 1391، مدل سازی تغییرات رنگی طی خشک کردن انگور پیش تیمار شده با فراصوت و کربوکسی متیل سلولز و بررسی ویژگیهای حسی آن، فصلنامه علوم و فناوریهای نوین غذایی، تهران: انتشارات نور، ٧٩-٦١. Afoakwa E. O, Paterson A, Fowler M, & Vieira J, 2008. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering 87(1): 181-190. Ashoush I, Gadallah M G, 2011. Effects of Different Heating Methods on the Quality Characteristics of Pomegranate Juice Concentrates. Egyptian Journal of food Science 40(1): 1-14. Askari G R, Emam-Djomeh Z, Mousavi S M, 2008. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during. Food & function 22(1): 45-55. Cabral R A F, Orrego-Alzate C E, Gabas A L, Telis-Romero J, 2007. Rheological and thermophysical properties of blackberry juice. Tecnology Alimentary Campinas 6(1): 589-596. Cano-Lamadrid M, Lech K, Michalska A, Wasilewsk M, Figiel A, Wojdyło A, Carbonell-Barrachinaa Á A, 2017. Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche. Food Chemistry 232(1): 306-315. Chang C H, Lin H Y, Chang C Y, Liu Y C, 2006. Comparisons on the antioxidant properties of fresh, freeze dried and hot air dried tomatoes. Journal of Food Engineering 77(1): 478-485. Cortes A, Mara J C, Esteve F, Ana J, Frigola U, Francisco P, 2005. Changes in Carotenoids Including Geometrical Isomers and Ascorbic Acid Content in Orange-Carrot Juice during Frozen Storage. European Food Research and Technology 22(1): 125-131. Dak M, Verma R C, Jaaffrey S NA, 2007. Effect of temperature and concentration on rheological properties of ‘Kesar’ mango juice. Journal of Food Engineering 80(1): 1011-1015. Dewanto V, Adom W, Liu R H, 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agriculture Food Chemistry 25(50): 3010-3014. Fazaeli M, Yousefi S H, Emam-Djomeh Z, 2013. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Journal of Food Reserch 50(1): 568-573. Garcia-Viguera C, Zafrilla P, Romero F, Abellan P, Artes F, Barberan F A T, 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science 64(1): 243-247. Haard N F, Chism G W, 1996. Characteristics of edible plant tissues in Fennema OW, editor. Food chemistry. 3rd ed. New York: Marcel Dekker, 11(1): 944-1011. Hartley R D, Morrisson WH, Hilmmelsbach D S, Borneman W S, 1990. Cross-linking of cell wall phenolic arabinoxylans in graminac- eous plants. Phytochemistry 29(1): 3705-3709. Hojjatpanah G, Fazaeli M, Emam-Djomeh Z, 2011. Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate. Journal of Food Science & Technology 46(1): 956-962. Ibarz R, Falguera V, Garvin A, Garza S, Pagan J, Ibarz A, 2009. Flow behaviour of clarified orange juice at low temperatures. Journal of Texture Studies 40(1) 456-445. Jaspreet V, Sivakami S, Shahani S, Suthar A C, Banavalikar M M, 2003. Antihyperglycemic Effects of Three Extracts from Momordica Charantia. Journal of Ethnopharmacology 88(1): 107-111. Jesus D F M, Leite L F, Silva R D, Modesta V M, Matta L M C, 2007. Orange (Citrus Sinensis) Juice Concentration by Reverse Osmosis. Journal of Food Engineering 81(2): 287-291. Juszczak L, Fortuna T, 2004. Effect of temperature and soluble solid content on the viscosity of cherry juice concentrate. International Agrophysics 18(1): 17-21. Kaya A, Sozer N, 2005. Rheological behavior of sour pomegranate juice concentrates (Punica granatum L.). International Journal of Food Science and Technology 40(1): 223-227 . Kim K H, Tsao R R, Yang Cui S W, 2006. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry 95(1): 466-473. Maskan A, Medeni D, 2006. Production of Pomegranate (Punica Granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering, 72(1): 218-220. Medeni M, 2006. Production of Pomegranate (Punica Granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering 72(3): 218-220. Mohamadi Sani A, Hedayati G, Arianfar A, 2013. Effect of temperature and concentration on density and rheological properties of melon (Cucumis melo L. var. Inodorus) juice. Nutrition & Food Science: 168-178. Nawaz H, Aslam S M, Rehman A A u, Tul M. S, Saima M, 2018. Phytochemical Composition and Antioxidant Potential of Oven Heated and Microwave Treated Ginger (Zingiber officinale Roscoe). Free Radicals & Antioxidants 8(1): 89-95. Nicoli MC, Anese M, Parpinael MT, Franceschi S, Lerici CR, 1997. Study on loss and formation of antioxidants during processing and storage. Cancer Lett .114: 71–4. Re R, Bramley P M, Rice-Evans C, 2002. Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety. Free Rad Res 36(1): 80-10. Rhim J W, Nunes R V, Jones V A, Swartzel K R, 1989. Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Sci 54(1): 776-777. Samani B H, Khoshtaghaza M. H, Zareifourosh M. H, Eshtiagh M. N, Rostami I, 2016. Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave - ultrasonic waves. Journal of Food Science and Technology 53(1): 88-103. Sanchez J Y, Ruiz M, Raventos J. M, Auleda E, Hernandez, 2010. “Progressive Freeze Concentration of Orange Juice in a Pilot Plant Falling Film.” Innovative Food Science and Emerging Technologies 11 (4): 644–51. Sani M, Hedayati G, Arianfar A, 2013. Effect of temperature and concentration on density and rheological properties of melon (Cucumis melo L. var. Inodorus) juice. Nutrition & Food Science, 11(1): 168-178. Savatovic S, Tepic A, Sumic Z, Nikolic M, 2009. Antioxidant activity of polyphenol-enriched apple juice. Journal of APTEF 40(1): 95-102. Shamsudin R, Daud W R W, Takrif M S, Hassan O, Kamal A M, Abdullah A G L, 2007. Influence of temperature and soluble solid contents on rheological properties of the josapine variety of pineapple fruit (Ananas comsus L.). International Journal of Engineering and Technology 5(1): 213-220. Soto‐Reyes N, López‐Malo A, Rojas‐Laguna R, Gómez‐Salazar J A, Sosa‐Morales M E, 2017. Effects of microwave‐assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality. Society of Chemical Industry 41(1): 28-60. Sung L S, Jung Y J, Hyun S K, Lee Y S, 2006. Constituents of Nelumbo Nucifera Stamens. Food & function, 82(1): 825-830. Talens C, Álvarez-Sabatel S, Rios Y, Rodríguez R, 2017. Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins. Innovative Food Science & Emerging Technologies 44(1): 83-88. Thiruvengadam M, Baskar V, Seung-Hyun Chung, K.-M, 2016. Effects of abscisic acid, jasmonic acid and salicylic acid on the content of phytochemicals and their gene expression profiles and biological activity in turnip (Brassica rapa ssp. rapa). Plant Growth Regulation 80(3): 377-390. Vandreseen S, Quadri M G N, Souza J A R, Hotza D, 2009. Temperature effect on the rheological behavior of carrot juices. Journal of Food Engineering, 92(6): 269-274. Yousefi S, Emam-Djomeh Z, Mousavi S, Reza G G, 2012. Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica Granatum L.) Juice Concentrate. Food and Bioprocess Technology 5(4): 1328-1339. | ||
آمار تعداد مشاهده مقاله: 442 تعداد دریافت فایل اصل مقاله: 380 |