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ارزیابی پایداری فیزیکی پودر سیر خشک شده با روش های خشک کردن انجمادی و جریان هوای گرم | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 4، دوره 47، شماره 1، اردیبهشت 1395، صفحه 31-38 اصل مقاله (422.95 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2016.58475 | ||
| نویسندگان | ||
| فریبا بیات* 1؛ فوژان بدیعی2؛ زهرا رفیعی درسنگی3 | ||
| 1عضو هیأت علمی مرکز تحقیقات کشاورزی و منابع طبیعی استان همدان | ||
| 2عضو هیات علمی, موسسه تحقیقات فنی و مهندسی کشاورزی | ||
| 3کارشناس موسسه تحقیقات فنی و مهندسی کشاورزی | ||
| چکیده | ||
| با تعیین همدمای جذب رطوبت و خواص گرمایی پودر سیر میتوان پایداری آن را در مدت نگهداری تعیین کرد. نتایج خشک کردن ورقههای 2 میلیمتری سیر با دو روش انجمادی و جریان هوای گرم نشان داد که مقدار پیرووات پودر سیر انجمادی بیشتر و دانسیته و تغییرات رنگ آن به صورت معنیداری کمتر از نمونه دیگر بود. منحنیهای همدمای جذب تا فعالیت آبی 4/0 تغییرات کمی داشت ولی با افزایش فعالیت آبی محیط، رطوبت جذب شده به وسیله نمونهها افزایش یافت. دمای انتقال شیشهای در پودر سیر انجمادی با رطوبت 0/7 درصد، 4/50 درجه سلسیوس و برای پودر سیر با جریان هوای گرم با رطوبت 7/7 درصد، 5/44 درجه سلسیوس بود. در هر دو پودر سیر افزایش رطوبت سبب کاهش دمای انتقال شیشهای شد. فعالیت آبی بالاتر از 55/0 و دماهای بیشتر از 35 درجه سلسیوس، احتمال جذب رطوبت و کلوخه شدن پودر را به شدت افزایش داد. | ||
| کلیدواژه‌ها | ||
| خشک کردن؛ دمای انتقال شیشهای؛ ظرفیت گرمای ویژه؛ منحنیهای همدما | ||
| عنوان مقاله [English] | ||
| Evaluation of the Physical stability of garlic powder dried by freeze and cabinet drying | ||
| نویسندگان [English] | ||
| fariba bayat1؛ Fojan Badii2؛ Zahra Rafiee darsangi3 | ||
| 1Member of the Scientific Board, Agricultural and Natural Resources Research Centre of Hamedan, Iran | ||
| 2member of scientific board - Agricultural Engineering Research Institute | ||
| چکیده [English] | ||
| Sorption isotherm and thermal properties of powders were used for determining stability during storage. Garlic slices with 2 mm thickness were dried, using two methods of freeze and cabinet drying. The results showed that, the density, loss of pyruvate and color changes of the freeze dried powder were less than those of the cabinet dried powder. Sorption isotherm curves of the both garlic powders changed slightly up to 0.40 water activity and increased drastically at higher water activity values. The glass transition temperature of freeze dried powder with 50.36 ºC at 6.98 % moisture content was more than cabinet dried powder with 44.5 ºC at 7.68 % moisture content. The glass transition temperatures of the powders decreased with increasing in their moisture contents. The critical condition for the storage of garlic powder was the water activity higher than 0.55 and the temperatures above 35 ºC that increased the risk of moisture absorption and agglomeration of the garlic powder. | ||
| کلیدواژه‌ها [English] | ||
| Drying, Glass transition temperature, Specific heat capacity, Isotherm curves | ||
| مراجع | ||
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