Evaluation of beetroot changes during drying with hot air bydigital images
- سال انتشار: 1394
- محل انتشار: کنفرانس بین المللی مهندسی و علوم کاربردی
- کد COI اختصاصی: ICEASCONF01_160
- زبان مقاله: انگلیسی
- تعداد مشاهده: 455
نویسندگان
Islamic Azad University, Qaemshahr Branch
Islamic Azad University, Amol Branch
چکیده
Foods drying are an important operation in processing and increasing foodstuffs shelf life and many factors effected on products efficiencyand quality during drying. Deterioration of texture structure and products color changes depends on drying method and air temperatureand air rate. Drying or removing maximum water of the product conducted by the purpose of Increasing durability life and its quality. Inaddition, product's color must be regarded, because the most Important Factor for attracting customers and consumers oration considered asImportance of this Subject. Beetroot advised for daily consumption due to its Vitamin C and traces Such as Rubidium, Cesium for decreasingblood pressure and coronary vascular diseases and its water is the most favorable drink in the world market. The purpose of this study iscreating suitable statistical model from the mentioned process and evaluation of the product color and tissue. In this study, the process byusing hot air flow has been conducted for beet and its changes Investigated by the help of digital pictures and processing techniquethat up to now no special Investigation has been conducted. For this, used hot airflow for drying in this experiment in which Temperatureand air flow rate is adjustable. The product color change has been conducted by digital Imaging. Drying process conducted for reachingconfidence level by more than 3 iterations in 3 temperatures 50, 60, 70°C with 3 fan rates 300, 600 and 700 RPM. In order to evaluateHome colorful parameters changes, mentioned processes have been conducted by three Iterations in determined Imaging Intervals. Finally,by using factorial statistical plan and Tookie test and Image j software, moisture changes rate, color parameters changes (L, a, b and ΔE)evaluated, respectively. Target of this study considered as the best and most optimal drying condition by hot air for a beetroot product samplewith the highest quality.کلیدواژه ها
drying with hot air, color changes, shrinkage, beetrootاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.