بهينه يابي و بررسي تغييرات فيزيكي شيميايي برش هاي هويج غني شده با تركيبات عصاره چاي ترش طي خشك كردن هواي داغ

Optimization and Evaluation of Some Physicochemical Properties of Carrot Slices Treatment in Osmosis Roselle Solution During Hot Air Drying

در اﯾﻦ ﭘﮋوﻫﺶ وﯾﮋﮔﯽ ﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﺑﺮش ﻫﺎي ﻫﻮﯾﺞ اﺳﻤﺰ ﺷﺪه، در ﻃﯽ ﻣﺮﺣﻠﻪ ﺧﺸﮏ ﮐﺮدن ﺗﮑﻤﯿﻠﯽ ﺑﺎ ﻫﻮاي داغ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﻤﻮﻧﻪ ﻫﺎي ﺑﺮش ﺧﻮرده ﻫﻮﯾﺞ اﺑﺘﺪا ﺗﺤﺖ ﭘﯿﺶ ﺗﯿﻤﺎر اﺳﻤﺰي ﺑﻬﯿﻨﻪ ﺷﺪه، ﻗﺮار ﮔﺮﻓﺘﻨﺪ، ﺷﺮاﯾﻂ ﺑﻬﯿﻨﻪ در ﻣﺮﺣﻠﻪ ي آﺑﮕﯿﺮي اﺳﻤﺰي، ﻣﺤﻠﻮل ﭼﺎي ﺗﺮش ﺑﺎ ﻏﻠﻈﺖ 60 درﺻﺪ ﺳﺎﮐﺎرز، ﻣﺪت زﻣﺎن 60 دﻗﯿﻘﻪ و ﻧﺴﺒﺖ 20:1 در ﻧﻈﺮ ﮔﺮﻓﺘﻪ ﺷﺪ. در ﻣﺮﺣﻠﻪ ﺧﺸﮏ ﮐﺮدن ﻫﻮاي داغ، ﻣﺘﻐﯿﺮ ﻣﺴﺘﻘﻞ دﻣﺎﻫﺎي )60، 70 و 80 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد( و ﻣﺘﻐﯿﺮﻫﺎي واﺑﺴﺘﻪ ﻣﯿﺰان رﻃﻮﺑﺖ، ﭼﺮوﮐﯿﺪﮔﯽ، ﻣﯿﺰان آﺑﮕﯿﺮي ﻣﺠﺪد، ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ، ﺑﺎﻓﺖ و ﭘﺬﯾﺮش ﮐﻠﯽ ﺑﻮدﻧﺪ. اﺛﺮ دﻣﺎ ﺑﺮ ﺗﻤﺎم ﭘﺎﺳﺦ ﻫﺎ ﻣﻌﻨﯽ دار )ﺳﻄﺢ اﻃﻤﯿﻨﺎن 95 درﺻﺪ( ﺑﻮد. ﺑﺎ اﻓﺰاﯾﺶ دﻣﺎ، ﻣﯿﺰان رﻃﻮﺑﺖ ﮐﺎﻫﺶ و ﺑﻪ )gr/gr( 0/11 رﺳﯿﺪ. ﺑﺎ اﻓﺰاﯾﺶ دﻣﺎ، ﻣﯿﺰان ﭼﺮوﮐﯿﺪﮔﯽ )70 درﺻﺪ(، آﺑﮕﯿﺮي ﻣﺠﺪد )78 درﺻﺪ( و ﺑﺎﻓﺖ )48 درﺻﺪ( اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ )400ppm( و ﭘﺬﯾﺮش ﮐﻠﯽ ﻣﺮﺑﻮط ﺑﻪ دﻣﺎي 70 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد ﺑﻮد. در ﭘﺎﯾﺎن ﻧﻘﻄﻪ ﺑﻬﯿﻨﻪ ﺑﺮ اﺳﺎس ﺣﺪاﮐﺜﺮ ﻣﯿﺰان آﺑﮕﯿﺮي ﻣﺠﺪد، ﺣﻔﻆ ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ و ﭘﺬﯾﺮش ﮐﻠﯽ، ﺣﺪاﻗﻞ ﻣﯿﺰان رﻃﻮﺑﺖ، ﭼﺮوﮐﯿﺪﮔﯽ و ﺳﻔﺘﯽ ﺑﺎﻓﺖ ﺗﻌﯿﯿﻦ و دﻣﺎي 70 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد اﻧﺘﺨﺎب ﺷﺪ.

In this study, the changes in the color and some properties of carrot slices were investigated during hot air drying. The carrot slices first underwent an optimized osmotic pretreatment. The sucrose concentration of 60% and the dehydration time of 60 min were found to be as the optimum conditions of the osmotic dehydration. In hot air drying, temperature (60, 70 and 80°C) was taken into account as the independent variable and moisture content, shrinkage, rehydration ratio, total phenolic content, texture and sensory evaluation were considered as the dependent variables. The results revealed that the lowest reduction in total phenolic content was associated with 70°C and the effect of temperature on all of the responses was significant. With increasing temperature, shrinkage, rehydration ratio and texture increased but the moisture content decreased to (11 gr / gr). At the end, the optimum conditions were selected based on the maximum rehydration rate, phenolic compounds, total acceptance and minimum moisture content, shrinkage and stiffness of the texture were determined and the optimum temperature was 70 ° C.