بهینه‌یابی تأثیر پارامترهای عملیاتی بر کاهش کلسترول خامه به‌وسیله بتاسیکلودکسترین به‌روش سطح پاسخ

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 16، شماره 4 - شماره پیاپی 64، مهر و آبان 1399، صفحه 423-435   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v16i4.81186

نویسندگان

میترا منصوری بنی¹؛ وحید سماواتی²؛ مرضیه بلندی^{* 3}

¹گروه علوم و صنایع غذایی، مؤسسه آموزش عالی خرد، بوشهر، ایران.

²گروه علوم و صنایع غذایی، کشاورزی و منابع طبیعی رامین خوزستان، ایران.

³گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران.

چکیده

در این مطالعه بهینه‌یابی تأثیر پارامترهای عملیاتی برکاهش کلسترول خامه توسط بتاسیکلودکسترین موردبررسی قرار گرفت و با آنالیز پارامترهای مؤثرعملیاتی شامل غلظت بتاسیکلودکسترین (5/1،0، 5/1%) و دمای اختلاط (10، 30، 50 درجه سانتی‌گراد) و زمان اختلاط (5، 15، 25 دقیقه) شرایط عملیاتی بهینه برای دستیابی به فرآیندی با راندمان بالا بررسی گردید و از طراحی آزمایشات به‌کمک روش سطح پاسخ و طرح باکس بنکن استفاده شد. حداکثر کاهش کلسترول (%92/89) در غلظت 42/1% بتاسیکلودکسترین، دمای اختلاط 76/45 درجه سانتی‌گراد و زمان 87/23 دقیقه مشاهده گردید. نتایج به‌دست آمده از بررسی اثر مستقل متغیرها نشان داد که عامل غلظت شدت تأثیر کمتری بر کاهش کلسترول خامه دارد، اما دما و زمان تأثیر مثبت مؤثرتری بر کاهش کلسترول دارند. در بین اثرات متقابل فاکتورهای موردبررسی بیشترین اثر مربوط به تأثیر هم‌زمان دما و زمان (%9/88) و کمترین اثرمربوط به تأثیر هم‎زمان غلظت و دما (%5/85) مشاهده شد.

کلیدواژه‌ها

خامه؛ بهینه‎یابی؛ کلسترل؛ سیکل دکسترین؛ سطح پاسخ

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