پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شماره‌ها | 6,532 |
| تعداد مقالات | 70,501 |
| تعداد مشاهده مقاله | 124,103,037 |
| تعداد دریافت فایل اصل مقاله | 97,209,383 |
ارزیابی مدلهای ریاضی در بیان تأثیر دما بر جذب روغن طی فرایند سرخ‌کردن | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 6، دوره 46، شماره 2، تیر 1394، صفحه 135-145 اصل مقاله (1.56 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2015.55671 | ||
| نویسندگان | ||
| حسن صباغی* 1؛ امان محمد ضیائی فر2؛ علیرضا صادقی ماهونک3؛ مهدی کاشانی نژاد4؛ حبیب الله میرزایی4 | ||
| 1دانشجوی دکتری مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 2استادیارگروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 3دانشیارگروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 4دانشیارگروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| جذب روغن طی فرایند سرخ‌کردن از مهمترین جنبههای کیفی محصول است. هدف این پژوهش بررسی تأثیر دما بر محتوای روغن محصول نهایی و استنباط آن توسط مدلهای تجربی بود. بدین منظور خلالهای سیب‌زمینی در اندازۀ مشخص پس از آنزیم‌بری در سرخ‌کن مجهز به کنترل‌کنندۀ دما در سه دمای 145، 160، و °C 175 به‌مدت 60، 120، 180، و 240 ثانیه سرخ شدند. با ثبت تغییرات دمای سطحی و مرکزی طی فرایند با ترموکوپل و دستگاه ثبت داده، مراحل گوناگون آن از نظر زمانی تفکیک شد. روغن نمونهها نیز با روش سوکسله استخراج و تغییرات آن با مدلهای سنتیکی (مدل 1 و مدل 2) در نرم‌افزارMATLAB برازش شد. مدلها با دو شاخص R2 و RMSE و معادلۀ آرنیوس با هم مقایسه شدند. نتایج نشان داد مقدار محتوای روغن تعادلی (Oeq) به‌دست‌آمده از برازش مدلها با دما رابطۀ معکوس دارد که تأیید‌کنندۀ کاهش جذب روغن با افزایش دمای سرخ‌کردن بود. با آنالیز آماری دادههای تجربی، دمای بحرانی برای کاهش جذب روغن نیز °C160 به‌دست آمد. محدودۀ زمانی پیش از اتمام مرحلۀ جوشش سطحی محصول، به‌منظور کمترین جذب روغن، حدود 180-160 ثانیه برآورد شد. | ||
| کلیدواژه‌ها | ||
| جذب روغن؛ دما؛ سرخ‌کردن؛ مدل؛ MATLAB | ||
| عنوان مقاله [English] | ||
| Evaluation of mathematical models to describe the effect of temperature | ||
| نویسندگان [English] | ||
| Hassan Sabbaghi1؛ Aman Mohammad Ziaiifar2؛ Alireza Sadeghi Mahoonak3؛ Mahdi Kashaninejad4؛ Habibullah Mirzaei4 | ||
| 1Ph.D. Student of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources | ||
| 2Assistant professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources | ||
| 3Associate professor, Department of Food science & Technology, Gorgan University of Agricultural Sciences & Natural Resources | ||
| 4Associate professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources | ||
| چکیده [English] | ||
| Oil uptake is one of the most important aspects about product quality during frying. The purpose of this study was to investigate the effect of temperature on oil content of final product and its perception using empirical models. Therefore, potato stripes in specified size, after blanching were fried using a fryer equipped with thermo controller at 145, 160 and 175 º C for 60, 120, 180 and 240 seconds. For separation of various stages of process surface and core temperatures of product was measured using thermocouple and data logger. Oil of samples also extracted by soxhlet method and its variation was fitted using kinetic models (Model 1 and Model 2) in MATLAB. Models were compared by R2, RMSE and also Arrhenius equation. The results showed that the equilibrium oil content (Oeq) obtained from fitting of models has inverse relation with temperature that confirms a reduction in oil uptake with increasing of frying temperature. Statistical analysis of experimental data indicated that critical temperature for reducing of oil uptake was 160 °C. The time limitation before end of surface boiling period was estimated about 160-180 seconds. | ||
| کلیدواژه‌ها [English] | ||
| Oil uptake, Frying, temperature, model, MATLAB | ||
| مراجع | ||
|
Ahromrit, A., & Nema, P.K. (2010). Heat & mass transfer in deep-frying of pumpkin, sweet potato & taro. Journal of Food Science & Technology, 47, 632-637. Alvis, A., Velez, C., Rada-Mendoza, M., Villamiel, M., & Villada H.S. (2009). Heat transfer coefficient during deep-fat frying. Journal of Food Control, 20, 321-325. &res, A., Arguelles, A., Castello, M.L., & Heredia, A. (2012). Mass Transfer & Volume Changes in French Fries During Air Frying. Journal of Food & Bioprocess Technology, Doi:10.1007/s11947-012-0861-2. AOAC. (1995). Official methods of analysis, 16th ed. Association of Official Analytical Chemists.Washington, DC, Unites States. Bingol, G., Zhang, A., Pan, Z. & McHugh, T.H. (2012). Producing lowercalorie deep fat fried French fries using infrared dry-blanching as pretreatment. Journal of Food Chemistry, 132, 686-692. Blumenthal, M.M. (2001). A New Look at Frying Science. Cereals Foods World, 46, 352-354. Budzaki, S. & Seruga, B. (2005). Moistre Loss & Oil Uptake during Deep Fat Frying of Krostula dough. European Food Research & Technology, 220, 90-96. Claeys, W. L., De Vleeschouwer, K., & Henrickx, M. E. (2005). Quantifying the formation of carcinogens during food processing: Acrylamide. Trends in Food Science & Technology, 16,181–193. Dana, D., & Saguy, I.S. (2006). Review: Mechanism of oil uptake during deep-fat frying & the surfactant effect theory & myth. Advances in Colloid & Interface Science, 128, 267-272. Dobarganes M.C., Marquez-Ruiz G., & Velasco, J. (2000). Interactions between fat & food during deep-frying. European Journal of Lipid Science & Technology, 102, 521-528. Duran, M., Pedreschi, F., Moyano, P., & Troncoso, E. (2007). Oil partition in pre-treated potato slices during frying & cooling. Journal of Food Engineering, 81, 257-265. Farkas, B.E., Sing R.P., & Rumsey T.R. (1996). Modelling heat & mass transfer in immersion frying. I, Model development. Journal of Food Engineering, 29, 211-226. Gamble M.H., Rice, P., & Selman, J.D. (1987). Relationship between Oil Uptake & Moisture Loss during Frying of Potato Slices from C.V. Record UK Tubers. Journal of Food Science & Technology, 22, 233-241. Gamble, M.H., & Rice, P. (1987). Effect of Pre-Fry Drying on Oil Uptake & Distribution on Potato Crisp Manufacture. Journal of Food Science & Technology, 22, 535-548. Gertz, C. (2004). Deep frying remains an art. European Journal of Lipid Science & Technology, 106, 713-714. Guillaumin, R. (1988). Kinetics of fat penetration in food. In G. Varela, A. E. Bender, & I. D. Morton (Eds.), Frying of food: Principles, changes, new approaches. (pp. 82–89). Chichester: Ellis Horwood Ltd. Kita, A., & Lisinska, G. (2005). The influence of oil type & frying temperatures on the texture & oil content of French fries. Journal of the Science of Food & Agriculture, 85, 2600-2604. Kita, A., Lisinska, G., & Gołubowska, G. (2007). The effects of oils & frying temperatures on the texture & fat content of potato crisps. Journal of Food Chemistry, 102, 1-5. Krokida, M.K., Oreopoulou, V., & Maroulis, Z.B. (2000). Water Loss & Oil Uptake as a Function of Frying Time. Journal of Food Engineering, 44, 39-46. Krokida, M.K., Oreopoulou, V., Maroulis, Z.B., & Marinos-Kouris, D. (2001). Effects of pre-drying on quality of French fries. Journal of Food Engineering, 49: 347-354. Lioumbas, J. S., Kostoglou, M., & Karapantsios, T. D. (2012). On the capacity of a crust–core model to describe potato deep-fat frying. Food Research International, 46, 185–193. Mellema, M. (2003). Mechanism & reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14, 364–373. Moreira, R.G., & Barrufet, M.A. (1998). A New Approach to Describe Oil Absorption in Fried Foods: A Simulation Study, Journal of Food Engineering, 35, 1-22. Moyano, P.C., & Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments. Lebensmittel-Wissenschaft & Technologie, 39, 285-291. Pedreschi, F., Hern&ez, P., Figueroa, C., & Moyano, P.C. (2005). Modeling water loss during frying of potato slices. International Journal of Food Properties, 8, 289-299. Pedreschi, F., Cocio, C., Moyano, P., Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87, 200-212 Rice, P., & Gamble, M.H. (1989). Technical Note: Modeling Moisture Loss during Potato Slice Frying. Journal of Food Science & Technology, 24, 183-187. Rossi, M., Alamprese, C., Ratti, S., & Riva, M. (2009). Suitability of contact angle measurement as an index of overall oil degradation & oil uptake during frying. Journal of Food Chemistry. 112, 448-453. Saguy, I.S., Ufheil, G., & Livings S. (1998). Oil uptake in deep-fat frying: review. Ocl-Oleagineux Corps Gras Lipides, 5, 30-35. Sahin, S., Sastry, S.K., & Bayindirli, L. (1999a). Heat Transfer During Frying of Potato Slices, Lebensmittel-Wissenschaft & Technologie, 32, 19-24. Sahin, S., Sastry, S.K., & Bayindirli, L. (1999b). The determination of convective heat transfer coefficient during frying. Journal of Food Engineering, 39, 307-311. Seruga, B., & Budzaki, S. (2005). Determination of thermal conductivity & convective heat transfer coefficient during deep fat frying of “Kroštula” dough. European Food Research & Technology, 221, 351-356. Troncoso, E., & Pedreschi, F. (2009). Modeling water loss & oil uptake during vacuum frying of pre-treated potato slices. LWT-Food Science & Technology, 42, 1164-1173. Ufheil, G., & Escher, F. (1996). Dynamics of Oil Uptake during Deep-Fat Frying of Potato Slices. Lebensmittel-Wissenschaft & Technologie, 29, 640-644. Vitrac, O., Dufour, D., Trystram, G., Raoult-Wack, A. L. (2002). Characterization of heat & mass transfer during deep-fat frying & its effect on cassava chip quality. Journal of Food Engineering, 53,161–176 Yildiz, A., Palazoglu, K., & Erdogdu, F. (2007). Determination of heat & mass transfer parameters during frying of potato slices. Journal of Food Engineering, 79, 11-17. Ziaiifar, A.M., Courtois, F., & Trystram, G. (2010). Porosity development & its effect on oil uptake during frying process. Journal of Food Process Engineering, 33, 191-212.
| ||
|
آمار تعداد مشاهده مقاله: 2,140 تعداد دریافت فایل اصل مقاله: 1,267 |
||