بررسی مکانیکی تخریب بافت خلال سیب‌زمینی طی فرآیند سرخ‌کردن

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 8، دوره 13، شماره 1 - شماره پیاپی 43، فروردین و اردیبهشت 1396، صفحه 92-104   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.48350

نویسندگان

حسن صباغی^* ؛ امان محمد ضیایی فر؛ مهدی کاشانی نژاد

گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

چکیده

در این پژوهش تغییرات بافت خلال سیب‌زمینی طی مراحل مختلف سرخ‌کردن شامل حرارت‌دهی اولیه، جوشش سطحی و مرحله نرخ کاهشی مورد بررسی قرار گرفت. برای این منظور، فرآیند سرخ‌کردن در سه دمای ثابت 145، 160 و °C 175 به مدت 30، 60، 90، 120، 150، 180، 210 و 240 ثانیه انجام گرفت. سپس با کمک ثبت سینتیک تغییرات دمای سطحی و مرکزی محصول توسط دستگاه ثبت داده در کامپیوتر، مراحل مختلف فرآیند از یکدیگر تفکیک شد. شدت حرارت‌دهی در هر مرحله با پارامتر ارزش پخت نیز تعیین گردید. همچنین رفتار تغییر بافت محصول توسط شاخص های مکانیکی به‌صورت مدول ظاهری الاستیسیته (مدول سکانت) و چقرمگی توصیف شد. سینتیک نرم‌شدگی در دماهای مختلف روغن با استفاده از برازش مدل تبدیل جزئی روی تغییرات مدول سکانت تخمین زده شد. نتایج نشان داد، بخش عمده تخریب بافت در حرارت‌دهی اولیه اتفاق می افتد و در انتهای مرحله جوشش سطحی تغییرات شاخص بافت رو به ثابت شدن رفت. با افزایش دمای روغن شیب رگرسیونی تغییرات تابع تبدیل جزءکاهش یافت و محصول سخت تر بود، امّا میزان تعادلی مدول سکانت مستقل از دمای فرآیند بود. بافت مطلوب از نظر مصرف‌کننده در دمای °C 160 با ارزش پخت متوسط بدست آمد.

کلیدواژه‌ها

بافت؛ خلال سیب زمنی؛ سرخ کردن؛ ارزش پخت؛ مدول سکانت؛ تبدیل جزئی

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