اثر فراصوت بر ارزیابی تازگی و فراوری تخم‌مرغ به عنوان روش فرایندی جدید و پیشرفته

نوع مقاله : مقاله ترویجی

نویسندگان

1 عضو هیئت علمی دانشگاه سمنان

2 دانشکده کشاورزی، دانشگاه تربیت مدرس،تهران،ایران

3 فیزیک-دانشکده فیزیک-دانشگاه سمنان-سمنان-ایران

چکیده

تخم­مرغ تازه منبع عالی از مواد ‌مغذی و ترکیبات فراسودمند برای تأمین سلامتی انسان است. فراوری حرارتی متداول‌ترین روش برای ایمنی و ماندگاری پایدار این ماده غذایی است. اما دما اثرات مخربی مانند انعقاد و همچنین تغییر در طعم و بافت عناصر غذایی از جمله تخم­مرغ ایجاد می­کند. از طرفی حذف باکتری­هایی مثل اشرشیاکلی[i] یا سالمونلا[ii] نیاز به دمای بالا دارد. فراصوت فناوری­ سریع، متنوع، نوظهور، امیدوارکننده و در حال تحقیق و توسعه است که می­تواند جایگزین فراوری حرارتی شود. به‌طورکلی، فراصوت در دو بخش تشخیص تازگی تخم­مرغ و میکروب­زدایی می­تواند مورد استفاده قرار گیرد. ارزیابی تازه بودن تخم­مرغ که با سطح پروتئین­ها، مواد معدنی و ویتامین­های موجود در آن ارتباط دارد، به شدت مورد نیاز صنایع غذایی است. بررسی­ ها نشان می­دهد سرعت فاز فراصوت به خصوصیات فیزیکی و مکانیکی تخم‌مرغ بستگی دارد و می‌­تواند به‌عنوان ابزاری غیرمخرب و کارآمد برای ارزیابی کیفیت تخم­مرغ مورد استفاده قرار گیرد. درمورد میکروب­زدایی نیز فراصوت بسیار مؤثر و کاربردی است. بررسی­ها نشان می­دهد که فراصوت به تنهایی یا همراه با سایر فرایندهای پاستوریزاسیون[iii] می­تواند برای فراوری به‌کار روند. این شیوه­های پاستوریزه کردن می­توانند به فراوری حرارتی کمک کنند یا حتی جایگزین آنها شوند.
[i]. Escherichia coli
[ii]. Salmonella
[iii]. Pasteurisation

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation of the ultrasound effects on assessing the freshness of egg and egg processing as a new and advanced processing method

نویسندگان [English]

  • zohreh hamidy Isfahani 2
  • Leila Naderi 3
2 Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
3 Physics-Faculty of Physics-Semnan University-Semnan-Iran
چکیده [English]

Fresh eggs are an excellent source of nutrients and functional compounds for human health and they are in the attractive products category. Egg producers are always looking for optimal storage methods to provide safe and high-quality products with high sensory characteristics. The safety and durability of this food should be ensured through storage methods. Thermal processing is the most common method for processing of the products. However, increasing the product temperature causes destructive effects such as coagulation, as well as changes in the taste and texture of nutrients, including eggs. On the other hand, it needs high temperature to remove different bacteria such as Escherichia coli or Salmonella. Therefore, researchers should try to find a non-thermal and bactericidal processing technologies.Ultrasound is a fast, versatile, emerging, promising technology which can be replace with thermal processing. In general, ultrasound can be used in two step for egg: detection and disinfection. Assessing the freshness of eggs, which is related to the level of proteins, minerals and vitamins in them, is highly requested for the food industry. Studies show that the speed of the ultrasonic phase depends on the physical and mechanical properties of the egg and ultrasound can be used as a non-destructive and efficient tool to analyze the quality of eggs. Ultrasound is also very effective and practical technology in terms of disinfection. Studies show that ultrasound alone or in combination with other pasteurization processes can be apply for this processing.

کلیدواژه‌ها [English]

  • egg
  • ultrasonic processing
  • Disinfection
  • freshness detection
  • Ultrasound
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