بررسی پارامترهای فرآیند و ویژگی‌های فیزیکی و شیمیایی ماهی کیلکا در حین خشک کردن کف‌پوشی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 14، شماره 4 - شماره پیاپی 52، مهر و آبان 1397، صفحه 601-616   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v14i4.62801

نویسندگان

فرناز حسن زاده راد؛ فخری شهیدی؛ محبت محبی^* ؛ محمد رضا صلاحی

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

تولید پودر ماهی کیلکا با استفاده از روش خشک کردن کف‌پوشی مورد مطالعه قرار گرفت. شرایط تولید کف بهینه از نظر مقدار پودر سفیده تخم‌مرغ (3-6 درصد) به‌عنوان عامل کف‌زا، غلظت صمغ زانتان (1/0 – 4/0 درصد) به‌عنوان پایدارکننده کف و زمان همزدن (3 -9 دقیقه) جهت ایجاد کف با کمترین مقدار دانسیته و بیشترین پایداری با استفاده از تکنیک سطح پاسخ تعیین شد. جهت ارزیابی رفتار خشک شدن کف بهینه شده، فرآیند در 3 دمای 45، 60 و 75 درجه سانتی‌گراد و در 2 ضخامت 3 و 5 میلی‌متر انجام شد. 10 مدل برای بررسی سینتیک خشک شدن کف بهینه مورد ارزیابی قرار گرفت. بر پایه آنالیزهای آماری صورت گرفته، در تمامی فرایندهای خشک کردن مدل ویبل بهترین انطباق را با داده‌های تجربی داشت. ضریب نفوذ موثر در بازه دمایی مورد مطالعه برای ضخامت 3 و 5 میلی‌متر به‌ترتیب در محدوده 8-10×266/7 تا 7-10 ×310/1 و 8-10 ×404/7 تا 7-10 ×693/1 متر مربع بر ثانیه با میزان انرژی فعّال‌سازی 201/18 و 615/25 کیلوژول بر مول قرار داشت. در کف‌های خشک شده با سرعت‌های بالای خشک شدن ساختار غیرمسطح و متخلخل تری وجود داشت. نتایج حاصل از بررسی ویژگی‌های پودر نشان داد که فعّالیت آبی و قابلیت جذب آب پودرها با افزایش دما به‌ترتیب کاهش و افزایش پیدا کردند. همچنین، پودرهای تولید شده در دمای 60 درجه سانتی‌گراد دارای L* بالاتری بودند.

کلیدواژه‌ها

ماهی کیلکا؛ خشک کردن کف پوشی؛ خواص کف؛ SEM؛ ضریب نفوذ موثر رطوبت؛ خواص پودر

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