پديد آورنده :
سلطاني زاده، نفيسه
عنوان :
تهيه نيتروزوهم در شرايط بهينه و ريز پوشينه نمودن آن به روش ضد حلال فوق بحراني ﴿SAS﴾
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
بيست و يك،290ص.: مصور،جدول،نمودار﴿رنگي﴾
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
مهدي كديور
استاد مشاور :
داريوش سمناني
توصيفگر ها :
سرطانزايي , بهينه سازي
تاريخ نمايه سازي :
28/11/91
استاد داور :
شهرام شكر فروش، محمد هادي اسكندري،غلامرضا قرباني، اميرحسين گلي
كد ايرانداك :
ID495 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Preparation of Nitrosoheme under Optimized Conditions Followed by Microencapsulation Using Supercritical Anti Solvent Method Nafiseh Soltanizadeh N soltanizadeh@ag iut ac ir Date of Submission 2012 11 29 Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Supervisor Mahdi Kadivar kadivar@cc iut ac ir Advisor Dariush Semani d semnani@cc iut ac ir Department Graduate Program coordinator Mohammad Mahdi Majidi Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan 84156 Iran Department of Textile Engineering Isfahan University of Technology Isfahan 84156 IranAbstractA new rapid and easy procedure for the production of cooked cured meat colour wasdeveloped in this study The production of cured meat pigment using nitrite and ascorbate inacidic conditions was evaluated The effects of process variables on the nitrosoheme yield the wavelength of maximum absorbance max and L a and b values were evaluated andoptimised at three levels using the response surface method RSM The synthesizednitrosoheme was encapsulated using supercritical antisolvent SAS method and the effects ofsolution flow rate CO2 flow rate pressure temperature and ethylcellulose to nitrosohemeratio on the encapsulation efficiency particle size heat stability colour and nitrosohemerelease during digestion were evaluated The response surface equations indicate thatvariables exerted a significant effect on all dependent factors The optimum combinations forthe reaction were HCl 1 19 ascorbate 123 mM and nitrite 200 mM for conversion of 1mM hemin to nitrosoheme by which a pigment yield of 100 which was similar to thepredicted value of 99 5 was obtained Likewise the other parameters were not significantlydifferent from predicted values as the max L a and b values were 558 nm 47 03 45 17and 17 20 respectively The SAS parameters had mutual effect on measured dependencevariables High encapsulation efficiency and heat stability were characteristics ofencapsulated nitrosoheme Particle size of encapsulated nitrosoheme was under 200 m andexposure to oxygen changed colour of it Key WordsNitrosoheme Encapsulation Supercritical antisolvent Carcinogenicity Optimization IntroductionCurrent meat curing practice employs the addition of nitrite along with salt sugar reducingagents and phosphates to meat 7 Nitrite has beneficial effects on meat products andpotentially detrimental effects on human health The role of nitrite in cured meat is four fold i it provides the characteristic pink red cured meat colour to the lean tissue ii it inhibits thegrowth of a number of bacteria that cause food poisoning or spoilage iii it contributes to thedistinctive flavour of cured meats and iv it retards oxidative rancidity in processed meatproducts principally through a process of metal chelation Over time nitrite has beensuspected of playing a role in the development of cancer methemoglobinemia in infants and
استاد راهنما :
مهدي كديور
استاد مشاور :
داريوش سمناني
استاد داور :
شهرام شكر فروش، محمد هادي اسكندري،غلامرضا قرباني، اميرحسين گلي
