بررسی خواص شیمیایی و کیفی قرص فشرده تولیدشده از پودر گوجه‌فرنگی تحت شرایط مایکروویو-هوای‌گرم و بهینه‌سازی آن به روش سطح پاسخ

خشک‌کردن قرص‌های غذایی یکی از مراحل مهم فرآیند تولید قرص است که در حفظ مواد مغذی آنها نقش بسزایی دارد. در این پژوهش اثر شرایط مختلف خشک‌کردن مایکروویو هوای‌گرم (دمای هوای ورودی، سرعت هوای ورودی و مدت زمان اعمال مایکروویو) بر روی خواص کیفی و شیمیایی قرص فشرده تولید شده از پودر گوجه‌فرنگی شامل محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆l*، ∆a* وb*∆ مورد مطالعه قرار گرفت. برای تجزیه و تحلیل دادهها و بهینهسازی فرآیند از روش سطح پاسخ و طرح مرکب مرکزی استفاده شد. پارامترهای ورودی (مستقل) عبارتند از: دمای هوای ورودی، سرعت هوای ورودی و مدت زمان اعمال مایکروویو و پارامترهای وابسته (خروجی یا پاسخ) عبارتند از: محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل ، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆l*، ∆a* وb*∆. برای خشککردن نمونه ها از پنج دمای هوا 40، 50، 60، 70 و c°80، پنج سطح سرعت هوای 0.5، 1، 1.5، 2 و m/s2.5 و پنج سطح مدت زمان اعمال مایکروویو 0، 4، 8، 12 و 16 ثانیه در توان ثابت 90 وات استفاده شد. مقادیر محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆l*، ∆a*وb*∆ به ترتیب 865.5 تا mg.100gdm1 2205.6، 0 تا mgascorbic/gdm0.88، 0.36 تا mg gae/g dm 8.9، 34.95 تا 99.02 درصد، 12.89 تا 18.98، 5.35 تا 14.609 و 6.78 تا 13.21 بدست آمدند. نقطه بهینه خشک‌کردن قرص فشرده تولید شده از پودر گوجه‌فرنگی در دمای هوای c°50، سرعت هوای m/s 1.07 و مدت زمان اعمال مایکروویو 4 ثانیه به دست آمد و مقادیر متغیرهای پاسخ در نقطه بهینه شامل محتوای لیکوپن، غلظت ویتامین ث، محتوای فنل کل، فعالیت آنتی‌اکسیدانی و شاخص‌های رنگی ∆l*، ∆a* وb*∆ به ترتیب mg.100gdm434.17،mgascorbic/gdm0.66،mg gae/g dm7.78، 50.11 درصد، 14.76، 8.49 و 7.61 بدست آمدند. نتایج نشان داد که خشک‌کردن تحت دمای پایین‌تر (c°50) ومدت زمان کم (4 ثانیه) اعمال توان ثابت مایکروویوw) 90) سبب حفظ بیشتر مواد موثره و افزایش شاخص مطلوبیت گردید

Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwavehot air condition and process optimization using response surface method

Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwavehot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index. Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwavehot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index. Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwavehot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index.