بهینه سازی شرایط سرخ کردن فیله‌های مرغ با استفاده از هوای داغ به روش سطح پاسخ

محورهای موضوعی : اصول طراحی و مهندسی صنایع غذایی

فاطمه کشاورزیان ¹ (دانشجوی دکتری دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)
حبیب اله میرزایی ² (دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)
محمود سلطانی فیروز ³ (استادیار گروه مهندسی ماشینهای کشاورزی، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران.)
علیرضا صادقی ماهونک ⁴ (استاد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)
مجید خانعلی ⁵ (دانشیار گروه مهندسی ماشینهای کشاورزی، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران.)
حسینعلی تاش شمس آبادی ⁶ (دانشیار دانشکده مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)

تاریخ دریافت : 1402/06/07 تاریخ پذیرش : 1402/09/27 تاریخ انتشار : 1402/10/01

کلید واژه: بهینه‌سازی فرآیند, روش سطح پاسخ, سرخ کردن با هوای داغ, فیله مرغ,

چکیده مقاله :

مقدمه: گوشت مرغ یکی از منابع مهم و سالم غنی از پروتئین در رژیم غذایی است بنابراین نحوه تهیه و طبخ آن به دلیل مصرف بالای آن مورد توجه قرار می‌گیرد. فرآیند سرخ کردن از رایج ترین عملیات واحد در صنایع غذایی است، بدین منظور تلاش هایی برای دستیابی به محصولات با محتوی کم روغن انجام شده است. سرخ کردن با هوای داغ یک روش جدید سرخ کردن است که در این روش محصولات از طریق تماس مستقیم با هوای داغ و قطرات روغن در محفظه سرخ کن مورد فرآوری قرار می گیرند. مواد و روش‌ها: در این پژوهش، از دستگاه سرخ کن با هوای داغ جهـت فـرآوری فیله‌های مرغ اسـتفاده گردیـد. روش سطح پاسخ برای مـدلسـازی و به دسـت آوردن شـرایط بهینـه فرآینـد سرخ کردن با هوای داغ استفاده شد. تـاثیر پارامترهای فرآیندی (دما 160-180-200 درجه سلسیوس،زمان10 ، 20 و 30 دقیقه و سرعت جریان هوا 1.5، 2.5 و 3.5 متر بر ثانیه) بــر ویژگی‌های محصول نهایی(میزان رطوبت، میزان محتوی چربی، رنگ، تردی و ارزیابی حسی) به منظور دستیابی به شرایط بهینـه فرآینـد مـورد ارزیـابی قرار گرفت.یافته‌ها: نتایج به دست آمده نشان دادند که محتوی رطوبت، تـردی بافـت محـصول و تغییرات رنگ محصول متـاثر از دما و مدت زمان فرآیند سرخ کردن با هوای داغ بودند و با افزایش مقدار این پارامترها افزایش یافتند. متغیر‌های سرعت جریان هوا، دما و زمان فرآیند سرخ کردن با هوای داغ بر روی محتوی چربی در فیله‌های مرغ سرخ شده اثر معنی‌دار و روند افزایشی داشتند (0.05 ≤ p).نتیجه‌گیری: بر اساس نتایج حاصل از آزمایش‌ها، شرایط بهینه سـرخ کـردن با هوای داغ دمای200 درجه سلسیوس، سرعت دمنده هوا 1.5 متر برثانیه و زمـان 22.88 دقیقـه تعیـین گردید.

چکیده انگلیسی:

Introduction: Chicken meat is one of the important and healthy sources of protein in the diet. Therefore, due to its high consumption, its preparation and cooking methods should be taken into consideration. Frying process is one of the most common operations in the food industry. In this method efforts have been made to obtain products with low oil content. Hot air frying is a new method of frying in which products are processed through direct contact with hot air and oil droplets in the frying chamber.Materials and Methods: In this research, a hot air fryer was used to process chicken fillets. The response surface method was employed to model and obtain the optimal conditions of the hot air frying process. The effect of process parameters (temperature of 160,180,200 degrees Celsius, time of 10, 20 and 30 minutes and air flow speed of 1.5, 2.5 and 3.5 m/s) on the characteristics of the final product (Moisture content, fat content, evaluation of color parameters, crispness and sensory evaluation) were evaluated in order to achieve the optimal conditions of the process.Results: The results showed that the moisture content, crisp texture of the product and changes in the color of the product are affected by the temperature and duration of the process and increase with the increase of the parameters. The variables of air flow speed, temperature and process time have a significant effect on the fat content in fried chicken fillets (P≤0.05) and show an increasing trend.Conclusion: Based on the results of the tests, the optimal conditions for frying with hot air temperature of 200 degrees Celsius, air blower speed of 1.50 meters per second and time of 22.87 minutes were determined.

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