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ارزیابی مدلهای ریاضی در بیان تأثیر دما بر جذب روغن طی فرایند سرخ‌کردن | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 6، دوره 46، شماره 2، تیر 1394، صفحه 135-145 اصل مقاله (1.56 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2015.55671 | ||
| نویسندگان | ||
| حسن صباغی* 1؛ امان محمد ضیائی فر2؛ علیرضا صادقی ماهونک3؛ مهدی کاشانی نژاد4؛ حبیب الله میرزایی4 | ||
| 1دانشجوی دکتری مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 2استادیارگروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 3دانشیارگروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 4دانشیارگروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| جذب روغن طی فرایند سرخ‌کردن از مهمترین جنبههای کیفی محصول است. هدف این پژوهش بررسی تأثیر دما بر محتوای روغن محصول نهایی و استنباط آن توسط مدلهای تجربی بود. بدین منظور خلالهای سیب‌زمینی در اندازۀ مشخص پس از آنزیم‌بری در سرخ‌کن مجهز به کنترل‌کنندۀ دما در سه دمای 145، 160، و °C 175 به‌مدت 60، 120، 180، و 240 ثانیه سرخ شدند. با ثبت تغییرات دمای سطحی و مرکزی طی فرایند با ترموکوپل و دستگاه ثبت داده، مراحل گوناگون آن از نظر زمانی تفکیک شد. روغن نمونهها نیز با روش سوکسله استخراج و تغییرات آن با مدلهای سنتیکی (مدل 1 و مدل 2) در نرم‌افزارMATLAB برازش شد. مدلها با دو شاخص R2 و RMSE و معادلۀ آرنیوس با هم مقایسه شدند. نتایج نشان داد مقدار محتوای روغن تعادلی (Oeq) به‌دست‌آمده از برازش مدلها با دما رابطۀ معکوس دارد که تأیید‌کنندۀ کاهش جذب روغن با افزایش دمای سرخ‌کردن بود. با آنالیز آماری دادههای تجربی، دمای بحرانی برای کاهش جذب روغن نیز °C160 به‌دست آمد. محدودۀ زمانی پیش از اتمام مرحلۀ جوشش سطحی محصول، به‌منظور کمترین جذب روغن، حدود 180-160 ثانیه برآورد شد. | ||
| کلیدواژه‌ها | ||
| جذب روغن؛ دما؛ سرخ‌کردن؛ مدل؛ MATLAB | ||
| عنوان مقاله [English] | ||
| Evaluation of mathematical models to describe the effect of temperature | ||
| نویسندگان [English] | ||
| Hassan Sabbaghi1؛ Aman Mohammad Ziaiifar2؛ Alireza Sadeghi Mahoonak3؛ Mahdi Kashaninejad4؛ Habibullah Mirzaei4 | ||
| 1Ph.D. Student of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources | ||
| 2Assistant professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources | ||
| 3Associate professor, Department of Food science & Technology, Gorgan University of Agricultural Sciences & Natural Resources | ||
| 4Associate professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources | ||
| چکیده [English] | ||
| Oil uptake is one of the most important aspects about product quality during frying. The purpose of this study was to investigate the effect of temperature on oil content of final product and its perception using empirical models. Therefore, potato stripes in specified size, after blanching were fried using a fryer equipped with thermo controller at 145, 160 and 175 º C for 60, 120, 180 and 240 seconds. For separation of various stages of process surface and core temperatures of product was measured using thermocouple and data logger. Oil of samples also extracted by soxhlet method and its variation was fitted using kinetic models (Model 1 and Model 2) in MATLAB. Models were compared by R2, RMSE and also Arrhenius equation. The results showed that the equilibrium oil content (Oeq) obtained from fitting of models has inverse relation with temperature that confirms a reduction in oil uptake with increasing of frying temperature. Statistical analysis of experimental data indicated that critical temperature for reducing of oil uptake was 160 °C. The time limitation before end of surface boiling period was estimated about 160-180 seconds. | ||
| کلیدواژه‌ها [English] | ||
| Oil uptake, Frying, temperature, model, MATLAB | ||
| مراجع | ||
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