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تأثیر فرایند تغلیظ حرارتی آب‌نارنج بر خواص فیزیکوشیمیایی و شاخصه‌های رنگی عصاره آن | ||
| مهندسی بیوسیستم ایران | ||
| دوره 51، شماره 4، اسفند 1399، صفحه 805-818 اصل مقاله (907.45 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2020.295238.665255 | ||
| نویسندگان | ||
| امیرحسین میرزابه1؛ علی حاجی احمد* 2؛ امیرحسین اسداله زاده3؛ مرئه اصغربیگی3؛ آرش رضایی نودهی3 | ||
| 1دانشجوی دکتری گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی و فناوری، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 22. استادیار گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی و فناوری، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 3دانشجوی کارشناسی گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی و فناوری، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| چکیده | ||
| نوشیدنی‌های بر پایه مرکبات از پرطرفدارترین نوشیدنی‌های میوه‌ای هستند. آب و رب نارنج از فرآورده‌های پرمصرف نارنج هستند. در پژوهش حاضر، ویسکوزیته، ظرفیت گرمایی ویژه، ضریب جابجایی گرما، چگالی، pH، رسانایی الکتریکی، مجموع مواد جامد محلول و تغییر شاخصه‌های رنگی عصاره نارنج طی مراحل مختلف تغلیظ حرارتی مورد بررسی قرار گرفت. همچنین مدل‌های آرنیوس و آرنیوس اصلاح‌شده برای بیان ارتباط ویسکوزیته و دما مورد بررسی قرار گرفتند. با کاهش نسبت حجم ثانویه عصاره به حجم اولیه آب‌میوه از 100% به 15% مقادیر چگالی، جرم ماده خشک، pH، به ترتیب از 1035 به 1340 کیلوگرم بر متر مکعب افزایش، از 89/6% به 45/47% افزایش و از 09/2 به 38/1 کاهش یافتند. همچنین ظرفیت گرمایی ویژه و ضریب جابجایی گرمایی از 4146 به 2984 ژول بر کیلوگرم کلوین و از 584/0 به 402/0 وات بر متر مربع کلوین کاهش یافتند. | ||
| کلیدواژه‌ها | ||
| ویسکوزیته؛ ظرفیت گرمایی ویژه؛ ضریب جابجایی گرما؛ رسانایی الکتریکی؛ پردازش تصویر | ||
| عنوان مقاله [English] | ||
| Effect of Thermal Concentration on the Physicochemical Properties and Color Characteristics of Sour Orange Extract | ||
| نویسندگان [English] | ||
| Amir Hossein Mirzabe1؛ Ali Hajiahmad2؛ Amir Hossein Asadollahzadeh3؛ Meroe Asgharbeigi3؛ Arash Rezaei Nodehi3 | ||
| 1PHD student, Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Assistant Professor, Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| 3BS student. Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| چکیده [English] | ||
| Citrus-based drinks are one of the most popular fruit drinks. Juice and paste are high consumption products of sour orange. In the present study, viscosity, specific heat capacity, heat transfer coefficient, density, dry mass matter, pH, electrical conductivity, total dissolved solids, and color characteristics of sour orange extract were investigated during different steps of thermal concentration. Arrhenius and Modified Arrhenius models were also investigated to describe the relationship between viscosity and temperature. By decreasing the ratio of secondary volume of extract to primary volume of juice from 100% to 15%, the values of density, dry mass matter, and pH increased from 1035 to 1340 kg m-3, increasing from 6.89% to 47.45%, and decreased from 2.09 to 1.38, respectively. Also specific heat capacity and heat transfer coefficient decreased from 4146 to 2984 J kg-1 K-1 and decreased from 0.584 to 0.402 W m-2 K-1, respectively | ||
| کلیدواژه‌ها [English] | ||
| viscosity, specific heat, heat transfer coefficient, electrical conductivity, image processing | ||
| مراجع | ||
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