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تأثیر پیش تیمار فراصوت در خیساندن بر خصوصیات فیزیکی و شیمیایی دو رقم برنج ایرانی | ||
مهندسی بیوسیستم ایران | ||
مقاله 14، دوره 47، شماره 1، اردیبهشت 1395، صفحه 127-138 اصل مقاله (637.41 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2016.58485 | ||
نویسندگان | ||
حکیمه قانون نیریزی1؛ محمد ابونجمی* 2؛ سارا موحد3 | ||
1کارشناسی ارشد دانشگاه آزاد اسلامی، واحد ورامین-پیشوا،گروه علوم و صنایع غذایی، ورامین، ایران | ||
2دانشیار گروه فنی کشاورزی، پردیس ابوریحان، دانشگاه تهران | ||
3دانشیار دانشگاه آزاد اسلامی، واحد ورامین-پیشوا،گروه علوم و صنایع غذایی، ورامین،ایران | ||
چکیده | ||
در این تحقیق تأثیر امواج فراصوت قدرتی در سطوح (800 و 1000 وات) با فرکانس20 کیلوهرتز در زمانهای 40،20 و 60 دقیقه بر خواص شیمیایی و فیزیکی دو رقم برنج ندا و طارم بررسی و با روش خیساندن در شرایط کنترل شده دمایی (47 درجه سانتیگراد) مقایسه شد. نتایج نشان می دهد حداکثر میزان جذب آب برنج ، در تیمار 60 دقیقه موج دهی 1000 وات و کم ترین میزان جذب آب نیز در تیمار شاهد و با افزایش زمان موج دهی و خیساندن، جذب آب برنج افزایش یافت. بیشترین میزان مواد جامد نامحلول و هدایت الکتریکی در رقم طارم در تیمار 60 دقیقه موج دهی 800 وات و کم ترین در تیمار 20 دقیقه خیساندن مشاهده و همچنین بیش ترین میزان طول برنج در رقم ندا در تیمار 20 دقیقه موج دهی1000 وات میباشد. نتایج نشان می دهد پیش تیمار برنج با کمک امواج فراصوت یک روش موثر خیساندن برنج در مقایسه با روش مرسوم می باشد. | ||
کلیدواژهها | ||
فراصوت قدرتی؛ برنج؛ جذب آب؛ مواد جامد نامحلول؛ هدایت الکتریکی | ||
عنوان مقاله [English] | ||
Effects of ultrasound pretreatm in soaking on physico- chemical properties of two Iranian rice variety | ||
نویسندگان [English] | ||
Hakimeh Ghanoon neirizi1؛ mohammad Aboonajmi2؛ Sara Movahhed3 | ||
چکیده [English] | ||
In this research,the effect of power ultrasound (20 kHz ,800 and 1000W) at 20.40 and 60 minutes on physico-chemical properties of two rice varieties Tarom and Neda was investigated and by the soaking method in controlled temperature (47°C) compared. Results showed the maximum amount of water absorption of rice, observed at 60 minutes ultrasound treatment (1000W) and the lowest was observed in control treatment of 20 minutes soaking,The highest rate of TDS and EC was observed in rice Tarom and Maximum TDS and EC was observed at 60 minutes sonication(800 W) while the lowest was at 20 minutes soaking treatment.The most amount of the rice length was observed in the Neda variety for 20 minutes of ultrasound treatment (1000 watts). Results of this research showed the pre-treatment of rice using ultrasound method compared to the conventional method is effective in soaking rice. | ||
کلیدواژهها [English] | ||
Power ultrasound, rice, Water absorption, TDS, EC | ||
مراجع | ||
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