نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 دانش آموخته کارشناسی ارشد صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان
2 دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 مربی گروه صنایع غذایی دانشگاه آزاداسلامی واحد آزادشهر
4 استادیار گروه صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In this study, parsley was dried using three drying methods: hot air (50, 60 and 70 ºc), microwave (90, 180, 360, 600 and 900 W) and a combination of hot air – microwave (60ºc and 360w). Selection of the optimum levels for drying in combination method took place with quality tests of dried samples. The drying data of parsley with hot air and microwave methods was fitted with eight models: page, Newton, Henderson and Pabis, logarithmic, Midilli et al., two-term exponential, Verma et al and Wang and Singh. Results showed that page model have the best description for drying belongs of parsley. The checking the combination process and the qualitative testing of the final product showed that using of the microwave energy as the final drying process leads to many different and favorable aspects. This method can significantly improve the quality parameters such as color, rehydration, and the amount of vitamin C and also it reduces the drying time of parsley. Longest drying time of parsley was in drying with hot air at 50 ºc that which lasted 420 minutes. This time, in combination drying process in order was reduce the 43.66% in drying time of parsley than drying with hot air in 50 ºc.
کلیدواژه‌ها [English]
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