تأثیر خشک کردن مادون قرمز بر خصوصیات کیفی میوه سماق (Rhus coriaria L.)

علوم باغبانی

مقاله 11، دوره 34، شماره 3 - شماره پیاپی 47، پاییز 1399، صفحه 493-504  

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhorts4.v34i3.85009

نویسندگان

علی حسنی¹؛ محمد هادی خوش تقاضا ²؛ محمد تقی عبادی²

¹دانش‌آموخته کارشناسی ارشد گروه مهندسی مکانیک بیوسیستم، دانشگاه تربیت مدرس، تهران، ایران

²تربیت مدرس تهران

چکیده

در این تحقیق تاثیر روش خشک­کردن مادون قرمز بر زمان خشک­کردن و خصوصیات کیفی میوه سماق (تغییرات رنگ کل، میزان فنولیک کل، اسیدهای آلی و ویتامین ) بررسی شد. خشک­کن مادون قرمز در سه سطح شدت تابش (2/0، 3/0 و 5/0 وات بر سانتی­متر مربع) و سه سطح سرعت هوا (5/0، 1 و 5/1 متر بر ثانیه) مورد استفاده قرار گرفت. برای یافتن نقاط بهینه از نظر کمترین زمان خشک­شدن و تغییرات رنگ کل (ΔE) و بیشترین خواص شیمیایی در طی خشک­کردن میوه سماق از روش سطح پاسخ (RSM) استفاده شد. نتایج نشان­دهنده تاثیر معنی­دار شدت تابش و سرعت هوا بر صفات مورد بررسی میوه سماق به غیر از محتوای فنولیک کل بود. کمترین زمان خشک­شدن مربوط به تیمار W/cm2 5/0× m/s5/1 بود. کمترین تغییرات رنگ کل و بیشترین میزان اسیدهای آلی در تیمار W/cm2 2/0× m/s 5/1 و بیشترین میزان ویتامین در تیمارهای W/cm2 2/0× m/s 1 و W/cm2 3/0× m/s 1 به دست آمد. بهترین نقطه خشک­کردن سماق در تیمار شدت تابش W/cm2 3/0 و سرعت هوای m/s 5/0 با شاخص مطلوبیت 71/0 به دست آمد. در نهایت نتایج نشان داد که خشک­کردن به روش مادون قرمز علاوه بر کاهش زمان خشک­کردن روش مناسبی برای حفظ خواص شیمیایی و تغییرات رنگ کل میوه سماق است.

کلیدواژه‌ها

اسیدهای آلی؛ تغییرات رنگ کل؛ محتوای فنولیک کل؛ ویتامین c

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