بررسی برخی خواص رئولوژیکی توت فرنگی پوششدهی شده با متیل سلولز
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چکیده
از جمله روشهای مرسوم جهت افزایش ماندگاری و حفظ کیفیت میوهها، استفاده از پوششهای خوراکی میباشد. در این مطالعه اثر کاربرد پوشش خوراکی متیلسلولز و زمان نگهداری روی برخی از خواص مکانیکی شامل: تنش تسلیم، کرنش تسلیم، انرژی گسیختگی و همچنین رفتار ویسکوالاستیک میوه توتفرنگی در آزمون تنشآسایی بررسی و مورد ارزیابی قرار گرفت. آزمونهای سوراخکردن و تنشآسایی با استفاده از دستگاه سنجش بافت اجرا گردید. در این پژوهش، نمودار کاهش تنش نسبت به زمان ترسیم و مقادیر ضرایب مدل سه جزئی ماکسول و زمانهای تنشآسایی محاسبه گردید. طبق نتایج بهدست آمده، کاربرد این پوشش تأثیر مثبت افزایشی بر کرنش تسلیم و انرژی گسیختگی بافت محصول در طی انبارمانی داشت. میانگین تنش تسلیم و انرژی گسیختگی برای نمونه پوششدار و شاهد بهترتیب 0/11، 5/71 و 0/09، 4/12 مگاپاسکال بهدست آمد. در طی زمان ماندگاری مقدار اجزاء الاستیک مدل ماکسول عمومی کاهش یافت. نتایج نشان میدهد که مدل ماکسول ارائه شده بهطور رضایتبخشی (RMSE<0.76; 0.96<R2) متناسب با دادههای تجربی است. استفادهی این پوشش خوراکی از کاهش زمان تنشآسایی بافت توتفرنگیهای تیمار شده جلوگیری کرده که موجب بهبود خواص رئولوژیکی بافت میوه گردیده است.
جزئیات مقاله
مراجع
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15. Navarro-Tarazaga, M. L., A. Massa, and M. B. Pérez-Gago. 2011. Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno). Food Science and Technology 44: 2328-2334.
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18. Van Vliet, T. 1999. Rheological classification of foods and instrumental techniques for their study. In A.J. Rosenthal (Ed.), Food Texture Measurement and Perception (pp. 65-98). New York: Aspen.
2. Del Nobile, M. A., S. Chillo, A. Mentana, and A. Baiano. 2007. Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering 78: 987-983.
3. Hagenmaier, R. D., and P. E. Shaw. 1990. Moisture permeability of edible films made with fatty acid and (hydroxypropyl) methylcellulose. Journal of Agriculture and Food Chemistry 38: 1799-1803.
4. Hassanpour, A., M. Esmaiili, A. Modarres Motlagh, and A. Rahmani Didar. 2011. Changes in viscoelastic properties of Thompson seedless grapes during ripening. Journal of Food Researches 2: 133-145. (In Farsi).
5. Galetto, C. D., R. A. Verdini, S. E. Zorrilla, and A. C. Rubiolo. 2010. Freezing of strawberries by immersion in CaCl2 solutions. Food Chemistry 123: 243-248.
6. Ghasemi baghbadrani, B., and A. Hemmat. 2012. Effect of cultivar and harvest time on viscoelastic properties of apple. The 8th National Congress on Agriculture Machinery Engineering (Biosystem) & Mechanization. Mashhad, Iran. (In Farsi).
7. Jafarian, M., H. Sadrnia, and M. H. Aghkhani. 2013. Study the effect of CaCl2.2H2O on mechanical properties of apple in storage time. Journal of Agricultural Machinery 2: 133-143. (In Farsi).
8. Kajuna, S., W. K. Bilanski, and G. S. Mittal. 1998. Effect of ripening on the parameters of three stress relaxation models for banana and plantain. Transactions of the ASAE 41: 55-61.
9. Kashaninejad, H., H. Pourazarang, A. Mortazavi, and Y. Maghsoudlou. 2005. Effect of pressure infiltration of calcium chloride on shelf life elongation of apple varieties. Agricultural Sciences and Natural Resources 3: 52-60. (In Farsi).
10. Khazaei, J., and D. D. Mann. 2005. Effects of moisture content and number of loadings on force relaxation behaviour of chickpea kernels. International Agrophysics 19: 305-313.
11. Maftoonazad, N., and H. S. Ramaswamy. 2005. Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT Food Science and Technology 38: 617-624.
12. Maghoumi, M., Y. Mostofy, A. R. Talaiy, M. Dehestani, and A. Asghari. 2010. Effect of modified atmosphere packaging with high carbon dioxide on strawberry shelf-life features. Journal of Agricultural 11: 163-176.
13. Mohsenin, N. N. 1986. Physical properties of plant and animal materials: structure, physical characteristics and mechanical properties. 2nd ed., Gordon Breach Science Publisher, New York.
14. Nadim, Z., E. Ahmadi, H. Sarikhani, and R. Amiri Chayjan. 2015. Effect of methylcellulose-based edible coating on strawberry fruit’s quality maintenance during storage. Journal of Food Processing and Preservation 39: 80-90.
15. Navarro-Tarazaga, M. L., A. Massa, and M. B. Pérez-Gago. 2011. Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno). Food Science and Technology 44: 2328-2334.
16. Razavi, S. M. A., and R. Akbari. 2007. Biophysical properties of agricultural and food materials. Ferdosi University of Mashad Publisher, Iran. (In Farsi).
17. Tavakkoli Hashjin, T. 2004. Mechanics agricultural. First Printing. Zanjan University Publisher, Zanjan, Iran. (In Farsi).
18. Van Vliet, T. 1999. Rheological classification of foods and instrumental techniques for their study. In A.J. Rosenthal (Ed.), Food Texture Measurement and Perception (pp. 65-98). New York: Aspen.
ارجاع به مقاله
ندیم ز., & احمدی ا. (2014). بررسی برخی خواص رئولوژیکی توت فرنگی پوششدهی شده با متیل سلولز. ماشینهای کشاورزی, 6(1), 153-162. https://doi.org/10.22067/jam.v6i1.31349
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