بررسی خواص شیمیایی و کیفی قرص فشرده تولیدشده از پودر گوجه‌فرنگی تحت شرایط مایکروویو- هوای‌گرم و بهینه‌سازی آن به روش سطح پاسخ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان ایران

2 دانشگاه بو علی سینا

3 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

4 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان

چکیده

خشک‌کردن قرص‌های غذایی یکی از مراحل مهم فرآیند تولید قرص است که در حفظ مواد مغذی آنها نقش بسزایی دارد. در این پژوهش اثر شرایط مختلف خشک‌کردن مایکروویو- هوای‌گرم (دمای هوای ورودی، سرعت هوای ورودی و مدت زمان اعمال مایکروویو) بر روی خواص کیفی و شیمیایی قرص فشرده تولید شده از پودر گوجه‌فرنگی شامل محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆L*، ∆a* وb*∆ مورد مطالعه قرار گرفت. برای تجزیه و تحلیل دادهها و بهینهسـازی فرآیند از روش سطح پاسخ و طرح مرکب مرکزی استفاده شد. پارامترهای ورودی (مستقل) عبارتند از: دمای هـوای ورودی، سـرعت هوای ورودی و مدت زمان اعمال مایکروویو و پارامترهای وابسته (خروجی یا پاسخ) عبارتند از: محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل ، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆L*، ∆a* وb*∆. برای خشککردن نمونه ها از پنج دمای هوا 40، 50، 60، 70 و C°80، پنج سطح سـرعت هـوای 5/0، 1، 5/1، 2 و m/s5/2 و پنج سطح مدت زمان اعمال مایکروویو 0، 4، 8، 12 و 16 ثانیه در توان ثابت 90 وات استفاده شـد. مقادیر محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆L*، ∆a*وb*∆ به ترتیب 5/865 تا mg.100gDM-1 6/2205، 0 تا mgascorbic/gDM88/0، 36/0 تا mg GAE/g DM 9/8، 95/34 تا 02/99 درصد، 89/12 تا 98/18، 35/5 تا 609/14 و 78/6 تا 21/13 بدست آمدند. نقطه بهینه خشک‌کردن قرص فشرده تولید شده از پودر گوجه‌فرنگی در دمای هوای C°50، سـرعت هوای m/s 07/1 و مدت زمان اعمال مایکروویو 4 ثانیه به دست آمد و مقادیر متغیرهای پاسخ در نقطه بهینه شامل محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆L*، ∆a* وb*∆ به ترتیـب
mg.100gDM-17/434،mgascorbic/gDM66/0،mg GAE/g DM78/7، 11/50 درصد، 76/14، 49/8 و 61/7 بدست آمدند. نتایج نشان داد که خشک‌کردن تحت دمای پایین‌تر (C°50) ومدت زمان کم (4 ثانیه) اعمال توان ثابت مایکروویوW) 90) سبب حفظ بیشتر مواد مؤثره و افزایش شاخص مطلوبیت گردید

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method

نویسندگان [English]

  • Manoochehr Rashidi 1
  • Ahmad Ershadi 3
  • Ali Ghasemi 4
1 Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
2 Bu-Ali Sina University
3 Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
4 Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
چکیده [English]

Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM-1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index.


Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM-1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index.

Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM-1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index.

کلیدواژه‌ها [English]

  • Tomato
  • Compressed tablet
  • Drying
  • Vitamin C
  • Lycopene
احمدی قویدلان م، امیری چایجان ر، 1395. استفاده از روش سطح پاسخ جهت بهینه‌سازی خشک‌کردن فندق در بسترسیال مادون‌قرمز. نشریه پژوهش­های صنایع غذایی، 26(4)، 639-657.‎
حجتی م، رضوی س ه. 1390. مروری بر ویژگیهای لیکوپن و نقش میکروارگانیسم ها در تولید آن. علوم و صنایع غذایی ایران، 29(8)، 11-25.
خاکباز حشمتی م، سیفی مقدم ا. 1396. بررسی تکنیک متناوب مایکروویو-هوای گرم بر خواص کیفی و تغذیه‌ای برگه‌های کیوی خشک شده. پژوهش های صنایع غذایی، 27(1)، 111-126.‎
زرین­نژاد م، امیری چایجان ر. 1395. تعیین شرایط بهینه فرآیند خشک کردن پسته در خشک کن مایکروویو بستر سیال. مجله علوم و صنایع غذایی، 13(57)، 13-24.
Abano E, Ma, H, and Qu W, 2011. Influence of air temperature on the drying kinetics and quality of tomato slices. Journal of Food Processing and Technology 2(5): 1-9.
Adiba BD, Salem B, Nabil S and Abdelhakim M, 2011. Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders. Powder Technology 208(3): 725-730.
And GL and Barrett DM, 2006. Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite. Journal of Food Science 71(1): S24-S31.
Aziz M, Yusof Y, Blanchard C, Saifullah M, Farahnaky A and Scheiling G, 2018. Material Properties and Tableting of Fruit Powders. Food Engineering Reviews 1-15.
Brand-Williams W, Cuvelier ME and Berset C, 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28(1): 25-30.
Chen J, Zhou Y, Fang S, Meng, Y, Kang X, Xu X and Zuo X, 2013. Mathematical modelingof hot air drying kinetics of Momordica charantia slices and its color change. Adv J Food Sci Tech, 5, 1214-1219.
Da Porto C and Natolino A, 2018. Optimization of the extraction of phenolic compounds from red grape marc (Vitis vinifera L.) using response surface methodology. Journal of Wine Research 29(1): 26-36.
Demiray E, Tulek Y and Yilmaz Y, 2013. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT-Food Science and Technology 50(1): 172-176.
Durigon A, de Souza PG, Carciofi BAM and Laurindo JB, 2016. Cast-tape drying of tomato juice for the production of powdered tomato. Food and Bioproducts Processing 100: 145-155.
FAO, 2017. FAOSTAT: Data-crops. Food and Agriculture Organization of the United Nations, Rome, Italy
Figiel A, 2010. Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering 98(4): 461-470.
Fish WW, Perkins-Veazie P and Collins JK, 2002. A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food composition and Analysis 15(3): 309-317.
Ghasemi A and Chayjan RA, 2018. Optimization of Pelleting and Infrared-Convection Drying Processes of Food and Agricultural Waste Using Response Surface Methodology (RSM). Waste and Biomass Valorization 1-19.
Ghasemi A, Chayjan RA and Najafabadi HJ, 2018. Optimizationof granular waste production based on mechanical properties. Waste Management.
Gümüşay ÖA, Borazan AA, Ercal N and Demirkol O, 2015. Drying effects on the antioxidant properties of tomatoes and ginger. Food chemistry 173: 156-162.
Haile M, 2013. Microwave-vacuum drying effect on drying kinetics, lycopene and ascorbic acid content of tomato slices. Journal of Stored Products and Postharvest Research 4(1): 11-22.
Ishiwu Charles N, Iwouno JO, Obiegbuna James E and Ezike Tochukwu C, 2014. Effect of thermal processing on lycopene, beta-carotene and Vitamin C content of tomato [Var. UC82B]. Journal of Food and Nutrition Sciences 2(3): 87-92.
Latapi G, Barrett DM, 2006. Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite. Journal of food science 71(1).
Liu F, Cao X, Wang H and Liao X, 2010. Changes of tomato powder qualities during storage. Powder Technology 204(1): 159-166
Mahapatra A, Harris D, Durham D, Lucas S, Terrill T, Kouakou B and Kannan G. (2010). Effects of moisture change on the physical and thermal properties of sericea lespedeza pellets. International Agricultural Engineering Journal 19(3): 23-29.
Marfil P, Santos E and Telis V, 2008. Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology 41(9): 1642-1647.
Maria Elena HR, Armando Quintero R, Alejandro AD, John B, Ricardo Talamas A, Jose Vinicio Torres A and Erica Salas M, 2012. Effect of blanching and drying Temperature on polyphenolic compoundsability and antioxidant capacity of applePomace. Food Bioprocess Technol 5: 2201-2210.
Martí R, Leiva-Brondo M, Lahoz I, Campillo C, Cebolla-Cornejo J and Roselló S, 2018. Polyphenol and l-ascorbic acid content in tomato as influenced by high lycopene genotypes and organic farming at different environments. Food chemistry 239: 148-156.
Moses JA, Norton T, Alagusundaram, K and Tiwari BK, 2014. Novel drying techniques for the food industry. Food Engineering Reviews 6(3): 43-55.
Ong M, Yusof Y, Aziz M, Chin N and Amin, NM, 2014). Characterisation of fast dispersible fruit tablets made from green and ripe mango fruit powders. Journal of Food Engineering 125: 17-23.
Purkayastha MD, Nath A, Deka BC and Mahanta CL, 2013. Thin layer drying of tomato slices. Journal of food science and technology 50(4): 642-653.
Singleton VL and Rossi JA, 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture 16(3): 144-158.
Šumić Z, Vakula A, Tepić A, Čakarević J, Vitas J and Pavlić B, 2016. Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food chemistry 203: 465-475.
Toor RK and Savage GP, 2006. Effect of semi-drying on the antioxidant components of tomatoes. Food chemistry 94(1): 90-97.
Workneh TS and Oke MO, 2013. Thin layer modelling of microwave-convective drying of tomato slices. International journal of food engineering 9(1): 75-90.
Yusof Y, Mohd Salleh F, Chin N and Talib R, 2012. The drying and tabletting of pitaya powder. Journal of Food Process Engineering 35(5): 763-771
Zea LP, Yusof YA, Aziz MG, Ling CN and Amin NAM, 2013. Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders. Powder Technology 247: 112-119.