کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11024850 | 1701066 | 2019 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study
ترجمه فارسی عنوان
لایه برداری از کویو با استفاده از فن آوری حرارت مادون قرمز: مطالعه امکان سنجی و بهینه سازی
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کلمات کلیدی
لایه لایه برداری، عملکرد لایه برداری، اسید اسکوربیک، استحکام، روش سطح پاسخ،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Infrared (IR) technology has been studied as an alternative to conventional food processing technologies. The IR technology has attractive merits such as uniform heating, high heat transfer rate, reduced water, and energy consumption and improved product quality and safety. This research studied the feasibility of kiwifruit peeling using IR heating. The response surface methodology (RSM) was used to investigate the effects of IR radiation power (250-850â¯W), the distance between IR emitter and sample (10-70â¯mm) and heating time (45-125â¯s) on the peeling performance and physicochemical properties of kiwifruit. Lye-peeling was used as the control treatment to compare the efficiency of IR peeling. Heating with a power of 446â¯Wâ¯at the distance of 70â¯mm for 125â¯s was found to be the optimum operating conditions for the IR peeling of kiwifruit. Under these conditions, the results were a peelability of 90%, weight loss of 4.5%, peel thickness of 0.4â¯mm, surface temperature of 64.1â¯Â°C, puncture force of 57.7â¯N, color difference of 2.4 and ascorbic acid content of 140 mg/100â¯g fresh fruit. Compared to hot lye peeling, the IR radiation heating caused significant reduction in weight loss, surface temperature, and color differences. It also maintained the firmness of fruits.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 128-137
Journal: LWT - Volume 99, January 2019, Pages 128-137
نویسندگان
Zahra Mohammadi, Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Mohammad Ghorbani,