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نقش فرآیند اولترافیلتراسیون در شفافسازی آب انار: شاخصهای کیفی و رئولوژیکی و ترکیبات زیست فعال | ||
| مهندسی بیوسیستم ایران | ||
| دوره 52، شماره 4، دی 1400، صفحه 599-611 اصل مقاله (1002.77 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2021.320603.665398 | ||
| نویسندگان | ||
| صمد بدبدک* ؛ بیوک آقا فرمانی | ||
| گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، تبریز، ایران | ||
| چکیده | ||
| در این تحقیق تاثیر فرآیند شفافسازی غشایی اولترافیلتراسیون بر شاخصهای کیفی، ترکیبات زیست فعال و ویسکوزیته آب انار مورد بررسی قرار گرفت. برای این منظور، آب انار پس از پیش تیمار اولیه با روش کلاسیک شفافسازی تحت تیمار شفافسازی اولترافیلتراسیون قرار گرفت و اثر شاخصهای عملیاتی شامل: دما (20 و 30 درجهسلسیوس) و فشار (5/1، 0/2 و 5/2 بار) بر شفافیت، ویسکوزیته، محتوی پکتین، آنتوسیانین، فنول، تانن و درصد مهار رادیکالهای آزاد DPPH آب انار مورد مطالعه قرار گرفت. نتایج نشان داد که از نظر آنتوسیانین کل، تیمارهای دمای 20 درجه سلسیوس و فشار 0/2 بار و دمای 30 درجه سلسیوس و فشار 0/2 بار به ترتیب کمترین (8/2 درصد) و بیشترین (3/14 درصد) کاهش را داشتند. میزان فنول کل تیمارهای دمای 20 درجه سلسیوس و فشار 0/2 بار و دمای 30 درجه سلسیوس و فشار 0/2 بار به ترتیب کمترین (6564 میلیگرم بر لیتر) و بیشترین (5697 میلیگرم بر لیتر) مقدار بود. بیشترین کاهش در تانن کل در تیمار دمای 30 درجه سلسیوس و فشار 5/2 بار (50 درصد) بود. نتایج نشان داد که در همه تیمارها مقدار پکتین بیش از 98 درصد کاهش یافت و بیشترین شفافیت (5/96 درصد) نیز در تیمار دمای 20 درجه سلسیوس و فشار 5/2 بار مشاهده شد. بعلاوه، نتایج نشان داد افزایش فشار از 5/1 بار به 5/2 بار باعث کاهش معنیدار مقدار ویسکوزیته در دمای 20 و 30 درجه سلسیوس شد (05/0>p). در نهایت، نتیجهگیری شد که تیمار دمای 20 درجه سلسیوس و فشار 5/2 بار در شفافسازی غشاء اولترافیلتراسیون برای فرآیندآب انار مناسب میباشد. | ||
| کلیدواژه‌ها | ||
| شفافیت؛ شار تراوه؛ فرآیند غشایی؛ آنتوسیانین | ||
| عنوان مقاله [English] | ||
| Role of Ultrafiltration Process in Pomegranate Juice Clarification: Quality and Rheological Indices and Bioactive Compounds | ||
| نویسندگان [English] | ||
| Samad Bodbodak؛ Boukaga Farmani | ||
| Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran | ||
| چکیده [English] | ||
| In this study, the effect of ultrafiltration membrane clarification process on quality indices, bioactive compounds and rheology of pomegranate juice was investigated. For this purpose, after clarification of pomegranate juice by classic method, the juice was treated by ultrafiltration clarification and the effect of operating parameters such as temperature (20 and 30°C) and pressure (1.5, 2.0 and 2.5 bar) on clarity, viscosity, pectin, anthocyanin, phenol, tannin and DPPH radical scavenging activity of pomegranate juice was studied. The results showed that treatments of temperature 20°C and pressure 2 bar and temperature 30°C and pressure 2 bar had the lowest (2.8%) and highest (14.3%) reduction in total anthocyanin, respectively. The treatments temperature 20°C and pressure 2 bar and temperature 30°C and pressure 2 bar had the lowest (6564 mg/L) and highest (5697 mg/L) total phenol content, respectively. The highest reduction of total tannin was observed for treatment temperature 20°C and pressure 2.5 bar (49.7%). The results showed that in all treatments, pectin amount had been reduced over 98% and also, the maximum clarity (96.5%) was observed in sample temperature 20°C and pressure 2.5 bar. In addition, the results showed that an increase in pressure from 1.5 to 2.5 bar led to a significant decrease in viscosity in both temperatures of 20 and 30°C (p < 0.05). Finally, it was concluded that treatment temperature 20°C and pressure 2.5 bar in ultrafiltration membrane clarification are suitable for pomegranate juice clarification. | ||
| کلیدواژه‌ها [English] | ||
| Clarity, Permeate flux, Membrane process, Anthocyanin | ||
| مراجع | ||
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