بهینه‌سازی فرآوری حرارتی عسل با استفاده از ارزیابی خصوصیات فیزیکی‌شیمیایی و محتوای هیدروکسی متیل فورفورال

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناسی‌ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

2 استادیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

چکیده

هیدروکسی متیل فورفورال (HMF) یکی از ترکیبات تشکیل شده درنتیجه فرآیند حرارتی و نگهداری عسل بوده و طبق استاندارد کدکس حداکثر مجاز آن در عسل ppm40 تعیین شده است. در این تحقیق، تأثیر دمای حرارت‌دهی (۵۵، ۶۵ و ۷۵ درجه سلسیوس)، زمان حرارت‌دهی (۱۰، ۲۰ و ۳۰ دقیقه) و همچنین دمای مختلف نگهداری (۲۵ و ۴۰ درجه سلسیوس) طی سه ماه بر مبنای روش سطح پاسخ مورد بررسی قرار گرفت. تأثیر متغیرهای ذکر شده بر روی خصوصیات فیزیکی شیمیایی (فاکتور­های رنگی Lab، pH و رطوبت) و محتوای HMF (طیف‌سنجی با اسپکتروفتومتر) در نمونه‌های عسل تیمار شده مطالعه و مدل­های پیش­بینی برای هر یک محاسبه گردید و نتایج یافته­ها در زمان­های ۴۵ و ۹۰ روز مورد تجزیه و تحلیل قرار گرفت. نتایج نشان داد دما و زمان فرآیند حرارتی و نگهداری روی pH، رطوبت و رنگ تأثیرگذار نبودند در حالی‌که دمای نگهداری تأثیر خود را بر روی شاخص L و a نشان داد. محتوای HMF تحت تأثیر تمام متغیرهای مورد بررسی قرار گرفت به‌نحوی که میزان آن به‌طور معنی­داری با افزایش فرآیند حرارتی و نگهداری بیشتر گردید. در بین نمونه­های مورد بررسی میزان HMF در نمونه حرارت دیده در دمای 75 درجه سلسیوس به‌مدت 20 دقیقه و نگهداری در دمای 40 درجه سلسیوس به‌مدت 90 روز بیشتر از حد مجاز به‌دست آمد. میزان بهینه HMF تحت شرایط عملیاتی حرارت‌دهی در دمای ۵۵ درجه سلسیوس به مدت ۱۰ دقیقه و نگهداری تحت دمای ۲۵ درجه سلسیوس به‌مدت ۴۵ روز نتیجه گردید.

کلیدواژه‌ها


عنوان مقاله [English]

Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content

نویسندگان [English]

  • S. Seyyedi Mansoor 1
  • L. Roufegari-Nejad 2
1 M.Sc Graduate in Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
چکیده [English]

Hydroxymethylfurfural (HMF) is one of the compounds formed due to the heat treatment and storage of honey and the maximum level of HMF in honey have been set in 40 ppm under codex standards. In this study, the effects of heating temperature (55, 65 and 75 °C), heating duration (10, 20 and 30 min) as well as storage temperature (25 and 40 °C) were assayed during the three months of storage, based on response surface methodology. The effect of the above-mentioned variables on physicochemical properties (Lab color factors, pH, and moisture) and HMF content (based on spectrophotometric technique) of the samples was studied. Prediction model of each treatment was calculated. The outcomes during the 45 and 90 days of storage were analyzed. Results showed that temperature, time of heat treatment and storage duration had no effect on pH, moisture content, and color; while storage temperature had a significant effect on L* and a*. HMF content was affected by of all the variables so that its rate was increased significantly with increasing thermal process and storage time. Among the studied samples, HMF content was exceeded the standard limit in the sample heated at 75 °C for 20 min and kept at 40 °C for 90 days. The optimal level of HMF resulted by heating at 55 °C for 10 min and under the storage temperature of 25 °C for 45 days.

کلیدواژه‌ها [English]

  • Honey
  • Hydroxymethylfurfural
  • response surface methodology
  • Storage
  • Thermal Process
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