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ارزیابی مدل ماکسول عمومی به‌منظور بررسی رفتار تنش‌آسایی گوشت مرغ تحت رژیم‌های غذایی گوناگون | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 10، دوره 46، شماره 4، دی 1394، صفحه 415-423 اصل مقاله (905.77 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2015.57348 | ||
| نویسندگان | ||
| حمیده فریدی1؛ ابراهیم احمدی* 2 | ||
| 1کارشناسی ارشد، دانشگاه بوعلی سینا همدان | ||
| 2دانشیار گروه مهندسی بیوسیستم، دانشکدۀ کشاورزی، دانشگاه بوعلی‌سینا همدان | ||
| چکیده | ||
| بررسی واکنش یک مادۀ غذایی با اعمال نیروهایی همانند بریدن، جویدن، فشردن، و کشیدن درحقیقت ارزیابی بافت آن ماده است و به خصوصیات رئولوژیکی آن بستگی دارد. در این مطالعه، رفتار تنش‌آسایی قسمت‌های گوناگون گوشت مرغ با رژیم‌های غذایی گوناگون براساس مدل ماکسول عمومی بررسی شد. تیمارهای تغذیهای که مرغها از آنها تغذیه کردند مشتمل بر: 1. شاهد (بدون افزودنی)، 2. با افزودنی آنتی‌بیوتیک به میزان ppm650، 3. با افزودنی سرخارگل (Echinacea purpurea L.) به‌میزان 2درصد است. آزمون تنش‌آسایی در دمای اتاق روی نمونه‌های گوشت سینه و ران انجام شد. برای بررسی رفتار ویسکوالاستیک نمونه‌ها، زمان‌های رهایش براساس مدل ماکسول عمومی محاسبه و مقایسه شد. نتایج نشان می‌دهد که مدل پیشنهادی به‌طور رضایت‌بخشی متناسب با داده‌های تجربی است و با افزودن آنتی‌بیوتیک و سرخارگل تغییراتی در ضرایب فنر مدل ماکسول عمومی اتفاق می‌افتد. افرون بر این، تفاوت فراوانی بین زمان تنش‌آسایی نمونه‌های گوناگون با رژیم‌های تغذیهای گوناگون مشاهده شد. | ||
| کلیدواژه‌ها | ||
| خواص ویسکوالاستیک؛ رئولوژی؛ زمان رهایش؛ گوشت | ||
| عنوان مقاله [English] | ||
| Evaluation of Chicken Parts - Generalized Maxwell Model for Stress Relaxation Behavior at Different Regimes | ||
| نویسندگان [English] | ||
| Hamide Faridi1؛ Ebrahim Ahmadi2 | ||
| 1Graduated MSc. Student, Department of Biosystem Engineering, Bu-Ali Sina University | ||
| 2Associate Professor of Biosystem Engineering, Faculty of Agriculture, Bu-Ali | ||
| چکیده [English] | ||
| A foodstuff response evaluating at different forces such as shear, compress, tensile and chewing force is in fact product texture evaluating which is relying on rheological characteristic. In this research, the relaxation behavior of various chicken parts was perused based on Generalized Maxwell Model at different regimes. The effects of three types of treatments as Control (without additives), Antibiotics of 650 ppm and 2 g/g of a medicinal plant named Coneflower on relaxation behavior of chicken part (two groups of thigh and breast) were surveyed in room temperature. The relaxation times of different samples were compared with each other basis a six element Maxwell model. Results showed that this model was suitable fitted with the experimental data and with the addition of antibiotics and coneflower the elastic coefficient of General Maxwell model changes. Moreover, the relaxation times of samples were significantly different with each other under different regimes. | ||
| کلیدواژه‌ها [English] | ||
| Rheology, Viscoelastic properties, Relaxation time, Meat | ||
| مراجع | ||
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