نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 گروه علوم و صنایع غذایی، مؤسسه آموزش عالی خرد، بوشهر، ایران.

2 گروه علوم و صنایع غذایی، کشاورزی و منابع طبیعی رامین خوزستان، ایران.

3 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران.

چکیده

در این مطالعه بهینه‌یابی تأثیر پارامترهای عملیاتی برکاهش کلسترول خامه توسط بتاسیکلودکسترین موردبررسی قرار گرفت و با آنالیز پارامترهای مؤثرعملیاتی شامل غلظت بتاسیکلودکسترین (5/1،0، 5/1%) و دمای اختلاط (10، 30، 50 درجه سانتی‌گراد) و زمان اختلاط (5، 15، 25 دقیقه) شرایط عملیاتی بهینه برای دستیابی به فرآیندی با راندمان بالا بررسی گردید و از طراحی آزمایشات به‌کمک روش سطح پاسخ و طرح باکس بنکن استفاده شد. حداکثر کاهش کلسترول (%92/89) در غلظت 42/1% بتاسیکلودکسترین، دمای اختلاط 76/45 درجه سانتی‌گراد و زمان 87/23 دقیقه مشاهده گردید. نتایج به‌دست آمده از بررسی اثر مستقل متغیرها نشان داد که عامل غلظت شدت تأثیر کمتری بر کاهش کلسترول خامه دارد، اما دما و زمان تأثیر مثبت مؤثرتری بر کاهش کلسترول دارند. در بین اثرات متقابل فاکتورهای موردبررسی بیشترین اثر مربوط به تأثیر هم‌زمان دما و زمان (%9/88) و کمترین اثرمربوط به تأثیر هم‎زمان غلظت و دما (%5/85) مشاهده شد.

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