پديد آورنده :
رفيعيان كوپايي، فاطمه
عنوان :
بهينه سازي و مدلينگ استخراج ژلاتين خوراكي از ضايعات مرغ به روش اسيدي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده، 175، [II] ص: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
جواد كرامت، محمد فضيلتي
توصيفگر ها :
كلاژن , اوسئين , رگرسيون
تاريخ نمايه سازي :
21/6/86
استاد داور :
محمد شاهدي، مسعود عليخاني
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتال
چكيده انگليسي :
AbstractGelatin is an important hydrocolloid which has been widely applied in the food industry forit s unique properties The aim of this investigation was optimization of the conditions ofgelatin extraction from chicken deboner waste using response surface methodology and tocompare physicochemical properties of the extracted gelatin with a commercial gelatin Acid concentration X1 extraction temperature X2 and extraction time X3 were chosenfor independent variables at 5 levels for acid concentration 1 64 1 636 3 5 7 8 36 8 364 for extraction temperature 53 1 53 15 60 70 80 86 8 86 82 C and forextraction time 1 95 1 954 4 7 10 12 05 12 046 hr Central composite design wasadopted in the optimization of gelatin extraction from chicken deboner waste Dependentvariables were yield gel strength viscosity and lightness For each of dependent variablesone regression model was fitted The analysis of variance indicated that the coefficients oflinear X1 X2 X3 and interaction X2X3 were highly significant P 0 01 and coefficientof quadratic X22 was significant 0 01 P 0 05 in yield model The coefficient ofquadratic X11 was highly significant in gel strength model The coefficients of linear X1 quadratic X22 and interaction X2X3 were highly significant in viscosity model butcoefficients of linear X3 and interaction X1X2 were significant All the coefficients oflinear X1 X2 quadratic X11 X22 and interaction X1X3 were highly significant inlightness model The predicted values of dependent variables under optimum conditionswere yield of 10 40 gel strength 526 gr viscosity 5 84 Cp and lightness 70 117that were obtained under the conditions of acid pretreatment with 6 73 acid solution andhot water extraction at 86 8 C for 1 95 hr Verification experiments were conducted underoptimal conditions to compare predicted and actual values of dependent variables Actualvalues repeated three times were yield 10 10 gel strength 520 gr viscosity 5 55Cp lightness 68 215 Both actual and predicted values almost coincide each other Therefore the estimated response surface model was adopted for optimization of gelatinprocessing from chicken deboner waste Other factors were measured about both ofcommercial and gelatin that was extracted under optimum conditions The amount ofprotein in the commercial and extracted gelatin was 86 20 and 85 67 the amount oflipid 0 72 and 0 80 moisture percentage 8 19 and 8 89 ash percentage 4 15 and 4 41 gelatin content 75 32 72 64 gel strength 290 00 and 520 00 gr viscosity 2 90 5 55 Cp l factor 53 919 68 215 a factor 1 239 0 894 b factor 10 764 9 366 turbidity 6 31 5 94 kaolin ppm Isoelectric point 5 11 7 63 foam formationcapacity 2 24 3 23 foam stability 2 24 44 00 water holding capacity 816 66 859 00 and fat binding capacity 123 00 and 67 26 respectively The results show thatthe quality of the produced gelatin under optimum conditions was superior than thecommercial gelatin and has the properties of a standard gelatin
استاد راهنما :
جواد كرامت، محمد فضيلتي
استاد داور :
محمد شاهدي، مسعود عليخاني
