پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شماره‌ها | 6,533 |
| تعداد مقالات | 70,506 |
| تعداد مشاهده مقاله | 124,125,266 |
| تعداد دریافت فایل اصل مقاله | 97,233,736 |
تأثیر فرایند تغلیظ حرارتی آب‌نارنج بر خواص فیزیکوشیمیایی و شاخصه‌های رنگی عصاره آن | ||
| مهندسی بیوسیستم ایران | ||
| دوره 51، شماره 4، اسفند 1399، صفحه 805-818 اصل مقاله (907.45 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2020.295238.665255 | ||
| نویسندگان | ||
| امیرحسین میرزابه1؛ علی حاجی احمد* 2؛ امیرحسین اسداله زاده3؛ مرئه اصغربیگی3؛ آرش رضایی نودهی3 | ||
| 1دانشجوی دکتری گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی و فناوری، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 22. استادیار گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی و فناوری، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 3دانشجوی کارشناسی گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی و فناوری، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| چکیده | ||
| نوشیدنی‌های بر پایه مرکبات از پرطرفدارترین نوشیدنی‌های میوه‌ای هستند. آب و رب نارنج از فرآورده‌های پرمصرف نارنج هستند. در پژوهش حاضر، ویسکوزیته، ظرفیت گرمایی ویژه، ضریب جابجایی گرما، چگالی، pH، رسانایی الکتریکی، مجموع مواد جامد محلول و تغییر شاخصه‌های رنگی عصاره نارنج طی مراحل مختلف تغلیظ حرارتی مورد بررسی قرار گرفت. همچنین مدل‌های آرنیوس و آرنیوس اصلاح‌شده برای بیان ارتباط ویسکوزیته و دما مورد بررسی قرار گرفتند. با کاهش نسبت حجم ثانویه عصاره به حجم اولیه آب‌میوه از 100% به 15% مقادیر چگالی، جرم ماده خشک، pH، به ترتیب از 1035 به 1340 کیلوگرم بر متر مکعب افزایش، از 89/6% به 45/47% افزایش و از 09/2 به 38/1 کاهش یافتند. همچنین ظرفیت گرمایی ویژه و ضریب جابجایی گرمایی از 4146 به 2984 ژول بر کیلوگرم کلوین و از 584/0 به 402/0 وات بر متر مربع کلوین کاهش یافتند. | ||
| کلیدواژه‌ها | ||
| ویسکوزیته؛ ظرفیت گرمایی ویژه؛ ضریب جابجایی گرما؛ رسانایی الکتریکی؛ پردازش تصویر | ||
| عنوان مقاله [English] | ||
| Effect of Thermal Concentration on the Physicochemical Properties and Color Characteristics of Sour Orange Extract | ||
| نویسندگان [English] | ||
| Amir Hossein Mirzabe1؛ Ali Hajiahmad2؛ Amir Hossein Asadollahzadeh3؛ Meroe Asgharbeigi3؛ Arash Rezaei Nodehi3 | ||
| 1PHD student, Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Assistant Professor, Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| 3BS student. Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| چکیده [English] | ||
| Citrus-based drinks are one of the most popular fruit drinks. Juice and paste are high consumption products of sour orange. In the present study, viscosity, specific heat capacity, heat transfer coefficient, density, dry mass matter, pH, electrical conductivity, total dissolved solids, and color characteristics of sour orange extract were investigated during different steps of thermal concentration. Arrhenius and Modified Arrhenius models were also investigated to describe the relationship between viscosity and temperature. By decreasing the ratio of secondary volume of extract to primary volume of juice from 100% to 15%, the values of density, dry mass matter, and pH increased from 1035 to 1340 kg m-3, increasing from 6.89% to 47.45%, and decreased from 2.09 to 1.38, respectively. Also specific heat capacity and heat transfer coefficient decreased from 4146 to 2984 J kg-1 K-1 and decreased from 0.584 to 0.402 W m-2 K-1, respectively | ||
| کلیدواژه‌ها [English] | ||
| viscosity, specific heat, heat transfer coefficient, electrical conductivity, image processing | ||
| مراجع | ||
|
Aghajanzadeh Suraki, S., Ziaiifar, A. M., Kashaninejad, M., Maghsoudlou, Y., & Esmailzadeh, E. (2016). Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing. Iranian Journal of Food Science and Technology. 13(57), 1-11. Aghajanzadeh, S. S., Ziaiifar, A. M., Kashaninejad, M., Maghsoudlou, Y., & Esmailzadeh, E. (2017). Investigation of color changes in sour orange juice during thermal processing. Electronic journal of food processing and preservation, 8(2), 1-24. Amiri, S. & Niakousari, M. (2007). Shelf life of unpasturized sour orange juice in Iran. J Fruits 63, 1- 13. Arrhenius, S. (1889). Über die Dissociationswärme und den Einfluss der Temperatur auf den Dissociationsgrad der Elektrolyte. Zeitschrift für physikalische Chemie, 4(1), 96-116. Burdurlu, H. S., Koca, N., & Karadeniz, F. (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering, 74(2), 211-216. Burmeister, L. C. (1993). Convective heat transfer. John Wiley & Sons. Cabral, R. A. F., Orrego-Alzate, C. E., Gabas, A. L., & Telis-Romero, J. (2007). Rheological and thermophysical properties of blackberry juice. Food Science and Technology, 27(3), 589-595. Cortés, C., Esteve, M. J., Frígola, A., & Torregrosa, F. (2005). Changes in carotenoids including geometrical isomers and ascorbic acid content in orange–carrot juice during frozen storage. European food research and technology, 221(1-2), 125-131. Dadali, G., Kılıç Apar, D., & Özbek, B. (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25(5), 925-936. Dak, M., Verma, R. C., & Jaaffrey, S. N. A. (2007). Effect of temperature and concentration on rheological properties of “Kesar” mango juice. Journal of Food Engineering, 80(4), 1011-1015. Gambill, W. R. (1959). How to estimate mixtures viscosities. Chemical Engineering, 66(5), 151-152. Hobani, A. I. (1998). Rheological behaviour of date-water concentrates. Journal of Food Engineering, 36(3), 349-357. Ibarz, A., Gonzalez, C., & Esplugas, S. (1994). Rheology of clarified fruit juices. III: Orange juices. Journal of Food Engineering, 21(4), 485-494. Laidler, K. J. (1996). A glossary of terms used in chemical kinetics, including reaction dynamics (IUPAC Recommendations 1996). Pure and applied chemistry, 68(1), 149-192. Marzouk, B. (2013). Characterization of bioactive compounds in Tunisian bitter orange (Citrus aurantium L.) peel and juice and determination of their antioxidant activities. BioMed research international. Mirzabe, A. H., Taheri, M., Pouyesh, A., & Bavani, N. B. (2016). Moisture content on some engineering properties of celery (Apium Graveolens L) seeds. Agricultural Engineering International: CIGR Journal, 18(2), 243-259. Montazer, Z., & Niakousari, M. (2012). Evaluation of color change of sour orange juice (from different stages of processing line) during storage. Iranian Journal of Food Science and Technology, 37(9), 109-121. Nasiri, M., Farahnaky, A., Niakousari, M., Majzoobi, M., & Mesbahi, G. R. (2014). Evaluation of processing condition on physicochemical properties and flow behavior of sour orange juice concentrate. Journal of food research. 24(2), 155-166. Nekuie Fard, A., Javadi, M., Noori Saeidlou, S., & Hossein Pour, S. (2016). Effect of citrus aurantium mesocarp extract on shelf life of rainbow trout. Journal of Qazvin University of Medical Sciences, 20(1), 21-29. Quinchia, L. A., Delgado, M. A., Valencia, C., Franco, J. M., & Gallegos, C. (2010). Viscosity modification of different vegetable oils with EVA copolymer for lubricant applications. Industrial Crops and Products, 32(3), 607-612. Quinchia, L. A., Delgado, M. A., Valencia, C., Franco, J. M., & Gallegos, C. (2009). Viscosity modification of high-oleic sunflower oil with polymeric additives for the design of new biolubricant formulations. Environmental science & technology, 43(6), 2060-2065. Rasam, G. & Mashayekhian A. (2013). A review on the use of sour orange (Citrus aurantium) in the treatment of diseases. Second National Conference of Orange Spring and Urban Green Space. Sadeghi, H., Karbalaie, A. M., & Hadizadeh, F. H. (2018). Effect of citrange, citromello and sour orange rootstocks on some morphologicaland physiological characteristics and minerals absorbance of limequat. Crops Improvement, 20(1), 101-112. Seyedabadi, M., Aghajanzadeh, S. S., Kashaninejad, M., & Ziaiifar, A. (2017). Investigation of the effect of microwave on some physicochemical properties of sour orange juice. Iranian Journal of Food Science and Technology, 62(14), 17-29. Seyedabadi, M., Kashaninejad, M., Sadeghi Mahoonak, A., & Maghsoudlou, Y. (2018). Effect of ultrafiltration process on rheology and color indices of sour orange juice. Electronic journal of food processing and preservation, 10(2), 105-120. Snedecor, G. W. C., & William, G. (1989). Statistical methods. (No. QA276. 12. S6313 1989.). Sobel, M. (2007). Teaching thermodynamics and the nature of matter. The Physics Teacher, 45(8), 511-515. Tiwari, B. K., O'Donnell, C. P., Muthukumarappan, K., & Cullen, P. J. (2009). Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice. LWT-Food Science and Technology, 42(3), 700-704. Vandresen, S., Quadri, M. G., de Souza, J. A., & Hotza, D. (2009). Temperature effect on the rheological behavior of carrot juices. Journal of Food Engineering, 92(3), 269-274. Vaysi, R., Nikkar, M., & Salarian, H. R. (2017). Investigation and comparison of newsprint properties from bleached CMP pulp produced using ash and sour orange tree woods. Iranian Journal of Wood and Paper Science Research, 31(4), 569-580. Vikram, V. B., Ramesh, M. N., & Prapulla, S. G. (2005). Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(1), 31-40. Yu, A. N., Tan, Z. W., & Wang, F. S. (2013). Mechanistic studies on the formation of pyrazines by Maillard reaction between L-ascorbic acid and L-glutamic acid. LWT-Food Science and Technology, 50(1), 64-71. | ||
|
آمار تعداد مشاهده مقاله: 595 تعداد دریافت فایل اصل مقاله: 394 |
||