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اثر خشک کردن مایکرویو و آون بر خصوصیات فیزیکی، شیمیایی و آنتیاکسیدانی پوست پرتقال سانگین | ||
مهندسی بیوسیستم ایران | ||
دوره 52، شماره 1، اردیبهشت 1400، صفحه 67-77 اصل مقاله (737.1 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2020.297703.665276 | ||
نویسندگان | ||
رضا فرهمندفر* 1؛ ابراهیم سهرابی2 | ||
1گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
2گروه علوم و صنایع غذایی، موسسه آموزش عالی خزر محمود آباد، ایران | ||
چکیده | ||
خشک کردن یکی از مهمترین روش های فرآوری مواد غذایی است. در این مطالعه، اثر روشهای مختلف خشک کردن همچون خشک کردن هوای داغ (40 و 50 درجه سلسیوس) و خشک کردن مایکرویو (180 و 360 وات) بر خصوصیات فیزیکی، شیمیایی و آنتیاکسیدانی پوست پرتقال سانگین (Citrus sinensis) مورد بررسی قرار گرفت. د-لیمونن (5/78-3/72 درصد)، β-میرسین (0/8-9/6 درصد)، لینانول (6/4-3/1 درصد) و α-پینن (7/2-7/1 درصد) مهمترین ترکیبات اسانس پوست پرتقال سانگین بودند. روشهای مختلف خشک کردن برخی از ترکیبات را کاهش یا افزایش میدهد. خشک کردن روشنی، زردی و قرمزی پوست سانگین را کاهش داد. خشک کردن باعث افزایش راندمان، دانسیته توده، محتوی فنول و فعالیت آنتی اکسیدانی اسانس در مقایسه با نمونه های تازه شد. از طرف دیگر، خشک کردن 180 وات بیشترین میزان فنول، فعالیت مهارکنندگی رادیکال آزاد DPPH و قدرت آنتی اکسیدانی کاهش آهن (FRAP) را داشت. بنابراین، با توجه به کیفیت اسانسها، استفاده از مایکرویو برای خشک کردن پوست پرتقال سانگین توصیه میشود. | ||
کلیدواژهها | ||
اسانس؛ خشک کردن؛ کروماتوگرافی گازی؛ فعالیت آنتی اکسیدانی؛ مرکبات | ||
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