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تأثیر روش‌های مختلف خشک کردن مایکروویو، سایه و آفتاب بر خصوصیات کیفی میوه سماق (Rhus coriaria L.) | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 11، دوره 36، شماره 1 - شماره پیاپی 99، فروردین و اردیبهشت 1399، صفحه 142-154 اصل مقاله (265.63 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2019.125302.2511 | ||
| نویسندگان | ||
| علی حسنی1؛ محمد هادی خوش تقاضا* 2؛ محمدتقی عبادی3 | ||
| 1دانشجوی کارشناسی ارشد، گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس، تهران، ایران | ||
| 2استاد، گروه مکانیک بیوسیستم، دانشگاه تربیت مدرس، تهران، ایران | ||
| 3استادیار، گروه علوم باغبانی، دانشگاه تربیت مدرس، تهران، ایران | ||
| چکیده | ||
| شناسه دیجیتال (DOR): 98.1000/1735-0905.1398.36.142.99.1.1578.41 در این تحقیق تأثیر روش خشک کردن با دستگاه مایکروویو (در پنج توان: 200، 400، 600، 800 و 1000 وات) بر زمان خشک کردن، تغییرات رنگ، میزان اسیدهای آلی و ویتامین C میوه سماق (Rhus coriaria L.) بررسی گردید و با روش سنتی (خشک کردن در سایه و آفتاب) مقایسه شد. این آزمایش براساس طرح کاملاً تصادفی در سه تکرار انجام شد و برای یافتن نقاط بهینه از نظر کمترین زمان خشک شدن و تغییرات رنگ و بیشترین میزان اسیدهای آلی و ویتامین C در طی خشک کردن میوه سماق از روش سطح پاسخ (RSM) استفاده شد. نتایج نشان‌دهنده تأثیر معنی‌دار روش خشک کردن مایکروویو در سطح 5% بر تغییرات رنگ، میزان اسیدهای آلی و ویتامین C و در سطح 1% بر زمان خشک شدن بود. در بین توان‌های مختلف خشک‌کن مایکروویو، بیشترین و کمترین مقدار اسیدهای آلی به‌ترتیب در توان‌های 1000 و 600 وات با مقادیر 1.46 و 1.11 میلی‌گرم بر 100 گرم بدست آمد و بیشترین و کمترین میزان ویتامین C به‌ترتیب در توان‌های 600 و 1000 وات با مقادیر 0.40 و 0.26 میلی‌گرم بر 100 گرم حاصل شد. بهترین نقطه خشک کردن سماق به‌وسیله خشک‌کن مایکروویو از نظر کمترین زمان خشک شدن و تغییرات رنگ و بیشترین مواد شیمیایی در توان 815 وات بدست آمد. در نهایت کمترین تغییرات رنگ و بیشترین مقدار اسیدهای آلی و ویتامین C در روش خشک کردن سنتی در سایه مشاهده شد. | ||
| کلیدواژه‌ها | ||
| سماق (Rhus coriaria L.)؛ خشک کردن سنتی؛ خشک کردن با مایکروویو؛ سطح پاسخ | ||
| عنوان مقاله [English] | ||
| Effect of different drying methods (microwave drying, shade and sun drying) on the quality of sumac fruit (Rhus coriaria L.) | ||
| نویسندگان [English] | ||
| A. Hasani1؛ M.H. Khoshtaghaza2؛ M.T. Ebadi3 | ||
| 1M.Sc. student, Biosystems Engineering Department, Tarbiat Modares University, Tehran, Iran | ||
| 2Biosystems Engineering Department, Tarbiat Modares University, Tehran, Iran | ||
| 3Horticultural Sciences Department, Tarbiat Modares University, Tehran, Iran | ||
| چکیده [English] | ||
| In this study, the effect of microwave drying method (at five power levels: 200, 400, 600, 800 and 1000 watts) on drying time, color change, amount of organic acids and vitamin C of sumac fruit (Rhus coriaria L.) was investigated. The experiment was conducted in a completely randomized design with three replications and the response surface methodology (RSM) was used to find the optimum points for the minimum drying time and color changes or the maximum organic acids and vitamin C during drying. The results showed that microwave drying had significant effect on the color, the amount of organic acids and vitamin C at 5% probability level but it had significant effect on drying time at 1% probability level. Among the different microwave powers, the highest and lowest organic acids were obtained at 1000 and 600 watts with values of 1.46 and 1.11 mg/100 g, respectively, and the highest and lowest vitamin C was obtained at 600 and 1000 watts with values of 0.40 and 0.26 mg/100g, respectively. The best situation for microwave drying (with the lowest drying time and color variations and the maximum phytochemicals) was obtained at 815 watts. Finally, the lowest color changes and the highest amount of organic acids and vitamin C were observed in the shade drying method. | ||
| کلیدواژه‌ها [English] | ||
| Sumac (Rhus coriaria L.), Traditional drying, Microwave drying, Response surface | ||
| مراجع | ||
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