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مدلسازی ویژگیهای فیزیکی (ویسکوزیته، دانسیته و رنگ) شیر شتر بهعنوان تابعی از درصد چربی و دما | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 2 - شماره پیاپی 69، دی 1399، صفحه 77-92 اصل مقاله (1.14 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2020.128195.1242 | ||
| نویسندگان | ||
| مرتضی کاشانی نژاد1؛ سید محمد علی رضوی* 2 | ||
| 1دانشجوی دکتری گروه علوم و مهندسی صنایع غذایی، دانشگاه فردوسی مشهد | ||
| 2استاد گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه فردوسی مشهد | ||
| چکیده | ||
| در این تحقیق، اثر چربی (در دامنه 0.2 تا 5.8 درصد) و دما (در دامنه 5 تا 35 درجه سلسیوس) بر ویسکوزیته، دانسیته، رنگ و افت فشار ناشی از اصطکاک به ازای واحد طول لوله خط جریان شیر شتر بررسی و با استفاده از روش سطح پاسخ (در قالب طرح مرکبمرکزی) مدلسازی شد. نتایج آنالیز دادههای دانسیته نشان داد که با افزایش میزان چربی، دانسیته نمونهها در همه بازههای دمایی مورد آزمون کاهش یافته است. افزایش دما نیز منجر به کاهش دانسیته نمونههای حاوی چربی بالا شد، ولی بر نمونه حاوی 0.2 درصد چربی اثر چندانی نداشت. نتایج بررسی ویسکوزیته نشان داد که افزایش دما منجر به کاهش ویسکوزیته نمونههای حاوی چربی بالا شد. با افزایش میزان چربی، ویسکوزیته نمونهها افزایش یافت که البته افزایش ویسکوزیته ناشی از افزایش چربی در دماهای پایین بسیار بیشتر بود تا در دماهای بالا. نتایج حاصل از اندازهگیری رنگ نیز نشان داد که با افزایش چربی، تنها شاخص *b نمونهها به طور معنیدار افزایش یافته است و دما اثر معنیداری بر سایر شاخصهای رنگی نداشت. بر اساس نتایج آنالیز واریانس، هیچ یک از اثرهای خطی، درجه دوم و متقابل چربی و دما بر افت فشار ناشی از اصطکاک طول لولهنمونهها معنیدار (p> 0.05) نبود. | ||
| کلیدواژهها | ||
| افت فشار ناشی از اصطکاک؛ روش سطح پاسخ؛ شاخصهای رنگ | ||
| عنوان مقاله [English] | ||
| Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature | ||
| چکیده [English] | ||
| In this study, the effects of fat content (0.2-5.8%) and temperature (5-35°C) on viscosity, density, color, and the friction pressure drop per unit length of pipe flow of camel milk were investigated by using response surface methodology (RSM) based on the central composite design (CCD). The results showed that increasing the fat content decreased the density of samples with high-fat content, while increasing the temperature decreased the density, but it had no effect on samples with 0.2% fat. The results of the viscosity analysis also showed that increasing the temperature decreased the viscosity of samples containing high-fat. Also, the viscosity of the samples increased with increasing the fat content, although the increase in viscosity by increase in fat at low temperatures was much higher than that at high temperatures. The results of color measurement also showed that increasing in fat content increased only b* parameter and temperature had no significant effect on other color parameters. According to the results of ANOVA, none of the linear, quadratic and interaction effects of fat and temperature on the friction pressure drop per unit length of pipe were significant (p> 0.05). | ||
| کلیدواژهها [English] | ||
| Camel milk, Density, Modeling, Pressure loss, Viscosity | ||
| مراجع | ||
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