5288

4958

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1388

هفده،139ص.:مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

ناصر همدمي، علي نصيرپور

محمد فضيلتي

29/3/89

محمد شاهدي،مرتضي صادقي

1396/10/03

كتابنامه

مهندسي كشاورزي

ID4958

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Modeling and Optimizing of Ultra Filtrated Cheese Process Condition after Dry Salting Moulood Noorani m noorani@ag iut ac ir March 10 2010 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Nasser Hamdami hamdami@cc iut ac ir Ali nasirpour Ali Nasirpour@cc iut ac ir Abstract Ultra filtrated UF cheese is the most predominant industrial cheese that produce in our country Ripening is one of the most important stages in production of cheese because the development of organoleptic properties like texture flavour and aroma in product occur in this stage Literature review shows that there isn t any comprehensive published study about changes that occur in ripening stage of UF cheese This research accomplished to study the phenomena that occur during ripening of this type of cheese such as heat and mass transfer Comprehensive knowledge of kinetic of lipolyse proteolyse and salt and temperature evolution in cheese during ripening is very important because temperature and local density of salt and moisture determining the microbial and enzyme activity in different parts of cheese and consequently the product quality In this study modeling is used to prediction and optimization of process as a function of different variable For this purpose samples from isfahan pegah factory incubatd in 4 and 20 o C for 1 3 6 10 weeks and at the end of each period were analyzed NPN pH4 6 SN and ADV were used as index for proteolysis and lipolysis respectively Evolution of texture salt moisture pH and sensory characters were analyzed by SAS and modeled by MATLAB and Excell Zero order first order and enzymatic kinetic equation and also arrhenius equation were used in order to modeling of data Finally one numerical model to describe the 3 D heat transfer and 1 D mass transfer in the cheese by finite difference method with MATLAB 6 5 software were developed Comparison of the experimental and predicted data showed that for NPN pH4 6 SN NPN pH4 6 SN and ADV zero order zero order zero order and enzymic equation respectively had the most agreement with experimental values This model could be applied to control the process of Iranian feta UF cheese and produce a cheese with high quality Key Words Modeling UF Cheese Mass Transfer Heat Transfer Salt Moisture Ripening Lipolysis Proteolysis

ناصر همدمي، علي نصيرپور

محمد فضيلتي

محمد شاهدي،مرتضي صادقي