عنوان :
اثر آنزيم بري و خشك كردن بر كيفيت خلال سيب زميني سرخ شده: اندازه گيري و مدلسازي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده، 86ص.: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
ناصر همدمي، اميرحسين گلي
استاد مشاور :
جواد كرامت، علي نصيرپور
تاريخ نمايه سازي :
17/11/90
استاد داور :
محمد شاهي، امين الله معصومي
تاريخ ورود اطلاعات :
1396/10/12
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Effect of Blanching and Pre Drying on the Quality of Deep Fried Potatoes Measurement and Modeling Maryam Asadi m asadi@ag iut ac ir Date of Submission 2011 9 19 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiSupervisor Nasser Hamdami hamdami@cc iut ac ir Sayed Amir Hossein Goli amirgoli@cc iut ac irAbstractPotato is one of the most important human food sources Nowadays different kinds of potato productssuch as granule flour starch canned and fried products are produced French fries or fried potato sticksare slices of potato with 6 7 cm length and 1cm2 cross section which are par fried in hot oil Decreasingthe amount of acryl amide and the remained oil in the final product is one of the purposes of recentdeveloping studies in fried potato sticks industry By decreasing the amounts of reducing sugars andmoisture of potato during blanching and pre drying stages of potato sticks production we can affect thequality of the final product regarding its color texture and the amount of remained oil and acrylamide In this study we tried to develop a mathematical model for describing mass transfer and qualityevolution kinetic of potato sticks during blanching and pre drying by investigation of the masstransportation phenomena reducing sugars and water portion and evolution of their color and texture In the first stage of study after peeling and preparing sticks of 0 8 0 8 8 cm dimensions the blanchingprocess with hot water was carried out at the different temperatures 60 70 80 and 90 C Then theblanched sticks were pre dried as single layer at four different air temperatures of 50 60 70 and 80 Cand air velocity of 1 m s by a cabinet dryer to decrease moisture content until 2 33 g gDM before deepfrying in oil at 180 C Color indexes L E a b texture maximum force observed duringpenetration test N reducing sugars content and oil content of samples were evaluated duringblanching and pre drying and end of frying Then kinetic model was obtained to describe the changesof these properties during blanching and pre drying at different temperature The results showed that tokeep the color and the desired texture of potato sticks and to reduce the remained oil content we cancarried out blanching at 60 C and pre drying at 70 C to decrease moisture content until 3 g gDMbefore deep frying In the second stage of study a numerical model was developed to simulate two dimensional moisture transfer during blanching and pre drying of potato sticks in the base of Fick ssecond law of diffusion by finite difference method on MATLAB software The predicted model wasvalidated by comparison with the experimental values The predicted results by model showed goodagreements with experimental data The correlation coefficient between experimental data and modelpredictions was higher than 0 97 These results indicated that this model could be successfully appliedfor prediction of moisture and reduced sugars profiles and kinetic of color and texture evolutions ofpotato during blanching and pre drying Keywords Blanching Drying French fries Modeling Potato
استاد راهنما :
ناصر همدمي، اميرحسين گلي
استاد مشاور :
جواد كرامت، علي نصيرپور
استاد داور :
محمد شاهي، امين الله معصومي
