بهینه‌سازی تولید کف در خشک‌کردن کف‌پوشی آب‌کرفس و ارزیابی خواص پودر تولیدی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 1، دوره 17، شماره 2 - شماره پیاپی 68، خرداد و تیر 1400، صفحه 217-231   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2020.39265

نویسندگان

مهسا کمالی سروستانی؛ محبت محبی^* ؛ مسعود تقی زاده

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

چکیده

در این پژوهش، تولید پودر آب‌کرفس با استفاده از روش خشک‌کردن کف‌پوشی موردمطالعه قرار گرفت. شرایط تولید کف بهینه آب‌کرفس از نظر غلظت صمغ زانتان (45/0-25/0 درصد) به‌عنوان پایدارکننده کف، مقدار کنسانتره پروتئین آب‌پنیر (6-2 درصد) به‌عنوان عامل کف‌زا و زمان هم‌زدن (10-2 دقیقه) جهت ایجاد کف با کمترین مقدار دانسیته و بیشترین پایداری با استفاده از روش سطح پاسخ تعیین شد. سپس کف بهینه تولیدی در سه دمای 40، 55 و 70 درجه سانتی‌گراد و ضخامت 3 میلی‌متر خشک شد و پودرهای تولیدی از نظر رطوبت، فعالیت آبی، دانسیته توده، دانسیته ضربه، دانسیته ذره، تخلخل و میزان پیوستگی و جریان‌پذیری موردمطالعه قرار گرفتند. درنهایت مشخص شد که افزایش دمای خشک‌کردن از 40 به 70 درجه سانتی‌گراد، تأثیر معناداری (05/0>p) بر ویژگی‌های فیزیکوشیمیایی پودرها داشت و سبب کاهش میزان رطوبت، فعالیت آب، دانسیته توده، دانسیته ضربه، دانسیته ذره و نسبت هاسنر و شاخص کار شد ولی میزان تخلخل افزایش یافت.

کلیدواژه‌ها

آب‌کرفس؛ خشک‌کردن کف‌پوشی؛ روش سطح پاسخ؛ خواص فیزیکوشیمیایی

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