بررسي ويژگي هاي فيزيكوشيميايي و ميكروبي پودر حاصل از خوراك محتوي پوست نرم پسته و آب انگور با استفاده از خشك كن پاششي

Investigation of the Physicochemical and Microbial Properties of Produced Powder from Feed Containing Pistachio Hull and Grape Juice by Spray Drier

در اﯾﻦ ﭘﮋوﻫﺶ، آب دو وارﯾﺘﻪ اﻧﮕﻮر ﻋﺴﮑﺮي و ﺳﻠﻄﺎﻧﯽ ﺑﯿﺪاﻧﻪ اﺳﺘﺨﺮاج ﺷﺪه و ﺳﭙﺲ ﺑﻄﻮر ﻣﺠﺰا ﺑﺎ ﭘﻮﺳﺖ ﻧﺮم و ﺳﺒﺰ ﭘﺴﺘﻪ اوﺣﺪي و ﮐﻠﻪ ﻗﻮﭼﯽ ﻣﺨﻠﻮط ﮐﺮده و ﺗﻮﺳﻂ ﻣﺨﻠﻮط ﮐﻦ ﻫﺎي ﺑﺎ دور ﺑﺎﻻ ﺑﻪ ﻣﺪت 5 دﻗﯿﻘﻪ ﻫﻢ زده ﺷﺪﻧﺪ. ﺧﻮراك ﻫﺎي آﻣﺎده ﺷﺪه ﺑﺎ ﺑﺮﯾﮑﺲ 40 ﺗﻮﺳﻂ ﯾﮏ اﺳﭙﺮي دراﯾﺮ در ﻣﻘﯿﺎس ﭘﺎﯾﻠﻮت در ﮐﺎرﺧﺎﻧﻪ ﺗﺒﺪﯾﻞ ﺑﻪ ﭘﻮدرﺷﺪه و وﯾﮋﮔﯽ ﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﻣﯿﮑﺮوﺑﯽ ﭘﻮدرﻫﺎي ﺗﻮﻟﯿﺪ ﺷﺪه ﻣﻮرد ﻣﻄﺎﻟﻌﻪ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﺗﺠﺰﯾﻪ وارﯾﺎﻧﺲ ﻧﺸﺎن داد ﮐﻪ ﭘﻮدرﻫﺎي ﺗﻮﻟﯿﺪ ﺷﺪه داراي ﺣﺪود 50 درﺻﺪ ﮐﺮﺑﻮﻫﯿﺪرات،20 درﺻﺪ ﭘﺮوﺗﺌﯿﻦ،10درﺻﺪ ﭼﺮﺑﯽ و 10 درﺻﺪ ﺧﺎﮐﺴﺘﺮ ﺑﻮدﻧﺪ. ﺗﺎﻧﻦ اﮔﺮﭼﻪ در ﭘﻮﺳﺖ ﺳﺒﺰ ﭘﺴﺘﻪ ﺗﺎ ﻗﺒﻞ از ﺑﻼﻧﭽﯿﻨﮓ ﺣﺪود 6 درﺻﺪ ﺑﻮد اﻣﺎ ﺑﻼﻧﭽﯿﻨﮓ ﺑﻄﻮر ﻣﻌﻨﯽ داري ﻣﻨﺠﺮ ﺑﻪ ﮐﺎﻫﺶ آن ﺷﺪ. ﺑﯿﻦ ﺗﯿﻤﺎرﻫﺎي ﻣﺨﺘﻠﻒ از ﻧﻈﺮ اﻧﺪازه ذرات ، ﻗﺎﺑﻠﯿﺖ ﺟﺬب آب ، داﻧﺴﯿﺘﻪ و ﺣﻼﻟﯿﺖ ﻧﯿﺰاﺧﺘﻼف ﻣﻌﻨﯽ دار ﺑﻮد)0/05

In this study, grapes juice of royal and Soltani with soft skin of pistachio(Ohadi,kallequchi) mixture; and then mixed with high-speed mixers for 5 minutes. The feeds were converted into powder by a pilot scale spray drier, andPhysicochemical and microbial characteristics of the prepared powders were studied.The results of the analysis of variance indicated that the produced powders contain about 50% carbohydrates, 20% protein, 10% fat and 10% ash.There was a significant difference between the treatments for the mentioned compounds (P<0.05).However,tannin was about 6% in the green skin of pistachios, But blanching of the green skin led to a significant decrease of about 1.5% in the powder. There was a significant difference between treatments for particle size, density and solubility (P<0.05). Powders also have a solubility in the range of 75% , particle size of 200 microns and density of 0/39 gr/ml. In the microbial part, no mold, yeast, and E. coli were observed in powder samples.Only in the total count was positive results, which was not more than standard. Finally, the results showed that soft and green skin of pistachios as a protein and fiber-high waste, can be a good supplement for grape juice in the process of spray dryers.