تاثیر میدان الکتریکی پالسی بر محتوای اسید اسکوربیک در آب گوجه فرنگی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان- دانشکده صنایع غذایی

2 عضو هیئت علمی

3 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 3- استادیار، مکانیک مکانیک بیوسیستم ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

سابقه و هدف: گوجه فرنگی و فراورده‌های حاصل از آن دارای ارزش غذایی بالا، رنگ و عطر مطلوب، طعمی دل‌پذیر و پایداری بالا دارند. بنابراین، جهت حفظ کیفیت محصول انتخاب روشی مناسب جهت فراوری این ماده غذایی مهم است. امروزه، استفاده از روش-های نوین حرارتی و غیرحرارتی جهت تولید محصولات با کیفیت بالا مورد توجه قرار گرفته است. از این جهت، در این مطالعه با طراحی و ساخت سیستم مداوم میدان الکتریکی پالسی (PEF) مجهز به امواج مادون قرمز (IR)، به تاثیر این روش فراوری بر محتوای اسید اسکوربیک موجود آب گوجه فرنگی پرداخته شد. همچنین با استفاده از مدل‌های ریاضی و سینتیکی روند تغییرات محتوای این ویتامین طی فراوری مورد بررسی قرار گرفت.
مواد و روش‌ها: در این پژوهش، موج مربعی شکل- دوقطبی به عرض 1 میلی‌ثانیه و فرکانس ثابت 32 هرتز مورد استفاده قرار گرفت. در محفظه فراوری این دستگاه از دو الکترود از جنس استیل ضد زنگ به طول و ضخامت به ترتیب 10 و 5/0 میلی‌متر استفاده شد. محتوای اسید اسکوربیک موجود در آب گوجه فراوری شده با استفاده از روش یدومتری اندازه‌گیری شد. ابتدا آب گوجه فرنگی با استفاده از امواج IR از دمای اولیه 30 درجه سانتی‌گراد تا دماهای 40، 45 و 50 درجه سانتی‌گراد حرارت‌دهی شد. سپس، نمونه به مدت 1173 تا 3520 میکروثانیه تحت فرایند PEF مداوم با شدت 73/22، 27/27، 82/31 و 36/36 کیلوولت بر سانتی‌متر قرار گرفت.
یافته‌ها: پیش‌حرارت‌دهی نمونه با استفاده از امواج IR تا رسیدن به دماهای 40، 45 و 50 درجه سانتی‌گراد به ترتیب موجب کاهش محتوای این ویتامین به میزان 41/11، 39/16 و 10/19 درصد شد. همچنین افزایش شدت PEF و زمان فرایند موجب کاهش چشمگیر محتوای این ویتامین شد. تاثیر شرایط فراوری بر روند تخریب این ویتامین با استفاده از مدل‌های نیمه لگاریتمی درجه اول، Simplified Hulsheger، Fermi و Hulsheger مورد مطالعه قرار گرفت.
نتیجه گیری: نتایج حاصل از این مطالعه نشان داد که به دلیل حساسیت حرارتی بالای اسید اسکوربیک، فرایند حرارتی IR موجب کاهش چشمگیر در میزان این ویتامین می‌شود. همچنین طی فرایند PEF به دلیل بروز اثر حرارت‌دهی اهمیک، نیاز به کنترل شرایط فراوری مانند شدت میدان الکتریکی اعمال شده و زمان فراوری می‌باشد. مدل نیمه لگاریتمی درجه اول جهت مطالعه تاثیر زمان فراوری غیرحرارتی بر محتوای اسید اسکوربیک استفاده شد. همچنین مدل Simplified Hulsheger به دلیل بالاتر بودن ضریب تبیین و پایین‌تر بودن خطای استاندارد، به عنوان مناسب‌ترین معادله در توصیف تخریب این ویتامین تحت تاثیر شدت PEF تعیین شد. همچنین مدل Hulsheger به منظور بررسی تاثیر هم‌زمان شدت و زمان PEF مورد استفاده قرار گرفت.

کلیدواژه‌ها

عنوان مقاله [English]

The effect of pulsed electric field on ascorbic acid content in tomato juice

نویسندگان [English]

  • sara Aghajanzadeh Suraki 1
  • Aman Mohammad ZIAIIFAR 2
  • Mahdi Kashaninejad 3
  • Abbas Rezaei Asl 4
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2 Academic member
3 Food Science and Technology. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
4 Assistant Professor Department of Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources
چکیده [English]

Background and objectives : Tomato based products have high nutritional value , amazing color , desirable flavor and high stability . Application of an appropriate processing method is needed to preserve the quality of these kinds of products . Todays , to produce the high - quality food products , novel thermal and non - thermal treatments are applied . In this study , a continuous pulsed electric field system equipped with infrared irradiation ( IR) was designed and constructed . Effect of this novel tomato juice processing method on ascorbic acid content was investigated . Some mathematical and kinetic models were also used to describe the ascorbic acid degradation .
Materials and methods : The square-bipolar wave with 1 ms width at a constant frequency ( 32 Hz ) was applied during pulsed electric field treatment . Two stainless steel electrodes , 10 mm in length and 0.5 mm in width were used in the pulsed electric field chamber . At first, tomato juice ( 30℃ ) was preheated up to 40 , 45 and 50 ℃ ; the sample was then pulsed electric field processed at 22.73 , 27.27 , 31.82 and 36.36 kV/cm for 1173 to 3520 μs . ascorbic acid content was measured using the iodine titration method .
Results : infrared irradiation preheating up to 40 , 45 and 50 ℃ resulted in 11.41 %, 16.39 % and 19.01 % decrease in ascorbic acid content. Higher vitamin degradation was observed when higher pulsed electric field strength and longer processing time . Models such as first - order semi – logarithmic , simplified Hulsheger , Fermi and Hulsheger were applied to study the effect of process conditions on ascorbic acid degradation .
Conclusion : ascorbic acid content significantly reduced during infrared irradiation pre-heating . First - order semi - logarithmic model was useful in studying the effect of pulsed electric field treatment time on ascorbic acid degradation . Considering the high correlation coefficient and low standard error , simplified Hulsheger was selected as the best one in describing the reduction in this vitamin content in relation to changes in pulsed electric field strength . Hulsheger model was also effective in predicting the vitamin degradation at different pulsed electric field strength and process time . It can be concluded that the applied pulsed electric field strength and processing timed should be controlled to prevent from more heating up the juice by considering the ohmic heating effect .

کلیدواژه‌ها [English]

  • Infrared Irradiation
  • Pulsed Electric Field
  • Tomato Juice
  • Ascorbic Acid
  • Mathematical models

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نشریه فرآوری و نگهداری مواد غذایی
دوره 12، شماره 1
مرداد 1399
صفحه 49-66

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