سینتیک تخریب ویتامین C (L-آسکوربیک اسید) طی بلانچینگ خشک مادون قرمز و آبزدایی همزمان برش‌های سیب با روش حرارت‌دهی متناوب

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 9، دوره 14، شماره 5 - شماره پیاپی 53، آذر و دی 1397، صفحه 789-802   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v14i5.69053

نویسندگان

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

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

چکیده

L-آسکوربیک اسید (ویتامین C) مهم‌ترین ویتامین از نظر تغذیه‌ای است. پلی‌فنل‌های سیب بیشترین فعالیت آنتی‌اکسیدانی را نشان می‌دهند و حفظ کیفیت تغذیه‌ای سیب در فرآروی حرارتی اهمیت دارد. عملیات همزمان بلانچینگ خشک مادون قرمز و آبزدایی (SIRDBD) با روش حرارت‌دهی متناوب فرآیندی نوین است که طی آن دما ثابت نگه داشته می‌شود. در این پژوهش، تاثیر دمای پرتودهی و ضخامت محصول روی نابودی پلی‌فنل اکسیداز (عامل قهوه‌ای شدن آنزیمی) و ویتامین C بررسی شد. بدین منظور، برش‌های سیب با ضخامت 5، 9 و 13 میلی‌متر و با قطر 20 میلی‌متر آماده شد. پرتودهی در سه دمای سطحی ثابت برابر با 70، 75، °C80 انجام گرفت. دمای مرکز محصول حین فرآوری ثبت شد. فعالیت آنزیم پلی‌فنل‌اکسیداز (PPO) و محتوی آسکوربیک اسید به‌ترتیب با فاصله زمانی 2 و 30 دقیقه سنجیده شد. سینتیک تخریب ویتامین C مطالعه گردید. نتایج نشان داد که زمان غیرفعال‌سازی آنزیم در دمای °C80 به‌طور معنی‌داری کمتر است (05/0P

کلیدواژه‌ها

ویتامین c؛ سیب؛ بلانچینگ؛ مادون قرمز؛ پلی فنل اکسیداز

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