ارزیابی خصوصیات فیزیکی و شیمیایی زالزالک (Crataegus pinnatifida) طی نگهداری در شرایط مختلف و مدل‌سازی تغییرات با مدل‌های سینتیکی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 1، دوره 16، شماره 5 - شماره پیاپی 65، آذر و دی 1399، صفحه 507-523   

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v16i5.79355

نویسندگان

محسن زندی^* ؛ علی گنجلو؛ ماندانا بی مکر

گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان.

چکیده

شرایط نگهداری نامناسب منجر به کاهش کیفیت قابل‌توجه زالزالک می‌گردد که بر پذیرش نهایی مصرف‌کننده مؤثر است. تاکنون پژوهشی مبنی بر بررسی تأثیر شرایط نگهداری بر تغییرات خصوصیات فیزیکی و شیمیایی میوه زالزالک گزارش نشده است. در پژوهش حاضر تغییرات در خصوصیات فیزیکی و شیمیایی مرتبط با کیفیت میوه طی نگهداری زالزالک تحت شرایط مختلف نگهداری (محیط، یخچالی و سردخانه) موردارزیابی قرار گرفت؛ سپس پنچ مدل سینتیکی (مدل‌های درجه صفر، درجه اول، درجه دوم، تبدیل جزء و ویبال) بر داده‌های تجربی برازش گردید و پارامترهای مدل توسط تحلیل رگرسیونی محاسبه گردید. شرایط و زمان نگهداری تأثیر معناداری بر خصوصیات فیزیکی و شیمیایی (به‌غیر از برخی خصوصیات هندسی) داشت و تغییرات قابل‌توجهی در رنگ، سفتی بافت و افت وزن زالزالک رخ داد. سفتی بافت، اسیدیته قابل‌تیتر، pH، شاخص رسیدگی، خصوصیات رنگی (به‌غیر از خصیصه‌های a* و c*) به‌طور معناداری کاهش یافت و افت وزن، میزان مواد جامد محلول و خصیصه‌های a* و c نیز به‌طور معناداری افزایش پیدا نمودند. نتایج نشان داد که مدل‌های سینتیکی درجه اول و ویبال بهترین توصیف را از تغییرات خصوصیات فیزیکی و شیمیایی نشان دادند. وابستگی دمایی کیفیت میوه به شرایط نگهداری به‌طور موفقیت‌آمیزی توسط معادله آرنیوس توصیف گردید. خروجی این پژوهش نتایج مفید و ارزشمندی برای شرایط و نحوه نگهداری زالزالک فراهم می‌آورد.

کلیدواژه‌ها

زالزالک؛ شرایط نگهداری؛ مدل‌سازی سینتیکی؛ مدل آرنیوس؛ خصوصیات فیزیکی و شیمیایی

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