انجمن علوم و صنایع غذایی ایران ناشر: دانشگاه تربیت مدرس مجله علوم و صنایع غذایی ایران 2008-8787 22 163 2025 08 23 Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant شبیه‌سازی محتوای رطوبت و جذب روغن در فرآیند سرخ کردن ناپیوسته بادمجان 16 30 27435 10.22034/FSCT.22.163.16 FA مسعود خدابنده دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز، ایران. نارملا آصفی دانشیار گروه مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز. ارمغان سالم دانش آموخته دکترای مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز. هاله ثریای ظفر دانشجوی دکتری Journal Article 1970 01 01 <span><span><span><span><span><span><span><span><span><span>Abstract</span></span></span></span><span dir="RTL"><span><span><span></span></span></span></span></span></span></span></span></span></span><br> <span><span><span><span><span>Eggplant has a short shelf life due to its high moisture content and softening of the tissue during storage. </span></span></span></span><span><span><span><span><span>Therefore, it is necessary to use appropriate methods for processing</span></span></span></span></span><span><span><span><span><span><span><span>,</span></span></span></span></span></span></span> <span><span><span><span><span><span>to </span></span><span>increase storage time and maintain its nutritional value. In fact, understanding the heat and mass transfer during frying can be useful for optimizing and controlling the process as much as possible. In this study, the effect of frying at 160, 180, and 200 °</span><span><span><span> </span></span></span><span>C for 20, 36, 124, and 200 second</span><span><span><span>s</span></span></span><span> on moisture content, oil content, moisture, and oil transfer kinetics, and estimation of convective heat transfer coefficient</span><span><span><span> </span></span></span><span>was </span></span></span></span></span><span dir="RTL"><span><span><span>analyzed</span></span></span></span><span><span><span><span><span>. The results showed that the samples fried at 160 °</span></span></span></span></span><span><span><span><span><span><span><span> </span></span></span></span></span></span></span><span><span><span><span><span>C for 124 seconds had</span></span></span></span></span><span><span><span><span><span> the lowest oil absorption</span></span></span></span></span><span><span><span><span><span><span>. It was also found that </span></span></span></span></span></span><span><span><span><span><span><span><span><span>as the </span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span> </span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span>temperature</span></span></span></span></span></span></span><span><span><span><span><span><span> and frying time</span></span></span></span></span></span><span><span><span><span><span><span><span><span><span> decreas</span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span>ed</span></span></span></span></span></span></span></span><span><span><span><span><span><span>, the oil content of the samples </span></span></span></span></span></span><span><span><span><span><span><span><span><span>also decreased</span></span></span></span></span></span></span></span><span><span><span><span><span><span>.</span></span></span></span></span></span><span><span><span><span><span><span><span><span> I</span></span></span></span></span></span></span></span><span><span><span><span><span><span>n addition, the experimental models fit</span></span></span></span></span></span><span><span><span><span><span><span> the experimental data well. In addition, the results showed that the sample fried for 200 second</span></span></span></span></span></span><span><span><span><span><span><span><span><span>s</span></span></span></span></span></span></span></span><span><span><span><span><span><span> at 200 °</span></span></span></span></span></span><span><span><span><span><span><span><span><span> </span></span></span></span></span></span></span></span><span><span><span><span><span><span>C had the lowest moisture content ratio.</span></span></span></span></span></span> <span><span><span><span><span><span><span><span><span>It </span></span></span></span></span></span></span></span></span><span>is known</span><span><span>, </span></span><span><span><span><span><span><span><span>increasing the frying temperature of the synthetic constant</span></span></span></span></span></span></span><span><span><span><span><span><span><span><span>,</span></span></span></span></span></span></span></span> <span><span><span><span><span><span>also increases </span></span><span><span>the decrease in humidity</span></span><span><span>, which indicates that the rate of moisture </span></span>exit of<span><span><span><span> </span></span></span></span></span></span></span></span><span><span><span><span><span><span>the product was higher at high temperatures than at lower temperatures. Also, increasing the frying time and temperature reduced the moisture content of the samples. The </span></span></span></span></span></span><span><span><span><span><span><span><span>convective</span></span></span></span></span></span></span> <span><span><span><span><span><span>heat transfer coefficient </span></span></span></span></span></span><span><span><span><span><span><span><span>is</span></span></span></span></span></span></span><span><span><span><span><span><span> higher in the early times of the process and </span></span></span></span></span></span><span><span><span><span><span><span><span>decreases</span></span></span></span></span></span></span><span><span><span><span><span><span> with time as the frying time elapses. The maximum value of h was related to the </span></span></span></span></span></span><span><span><span><span><span><span><span>twentieth second</span></span></span></span></span></span></span><span><span><span><span><span><span>s at a frying temperature of 200 °</span></span></span></span></span></span><span><span><span><span><span><span><span><span> </span></span></span></span></span></span></span></span><span><span><span><span><span><span>C.</span></span></span></span></span></span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span> <span><span><span><span><span><span><span><span><span><span><span>بادمجان به­دلیل میزان رطوبت بالا</span></span></span></span> <span><span><span><span>و</span></span></span></span> <span><span><span><span>نرم</span></span></span></span> <span><span><span><span>شدن</span></span></span></span> <span><span><span><span>بافت</span></span></span></span> <span><span><span><span>طی</span></span></span></span> <span><span><span><span>مدت</span></span></span></span> <span><span><span><span>زمان</span></span></span></span> <span><span><span><span>نگهداری،</span></span></span></span> <span><span><span><span>عمر</span></span></span></span> <span><span><span><span>ماندگاری کوتاهی</span></span></span></span> <span><span><span><span>دارد. بنابراین</span></span></span></span> <span><span><span><span>استفاده</span></span></span></span> <span><span><span><span>از</span></span></span></span> <span><span><span><span>روش</span></span></span></span><span dir="LTR"><span><span>­</span></span></span><span><span><span><span>های</span></span></span></span> <span><span><span><span>مناسب</span></span></span></span> <span><span><span><span>برای</span></span></span></span> <span><span><span><span>فرآوری، افزایش</span></span></span></span> <span><span><span><span>زمان</span></span></span></span> <span><span><span><span>نگهداری</span></span></span></span> <span><span><span><span>و</span></span></span></span> <span><span><span><span>حفظ</span></span></span></span> <span><span><span><span>ارزش</span></span></span></span> <span><span><span><span>تغذیه‌ای</span></span></span></span> <span><span><span><span>آن</span></span></span></span> <span><span><span><span>ضروری می­باشد. </span></span></span></span><span><span><span><span>در واقع درک انتقال حرارت و جرم در طی سرخ کردن می‌تواند برای بهینه سازی و کنترل هرچه بیشتر فرایند مفید باشد.</span></span></span></span> <span><span><span><span>در این پژوهش اثر سرخ کردن</span></span></span></span> <span><span><span><span>در</span></span></span></span> <span><span><span><span>دماهای</span></span></span></span> <span><span><span><span>160، 180 و</span></span></span></span><span><span> 200 </span></span><span><span><span><span>درجه سانتی­گراد به مدت­های 20، 36، 124 و 200</span></span></span></span> <span><span><span><span>ثانیه برمحتوای رطوبتی، محتوای روغن، سینتیک انتقال رطوبت و روغن و تخمین ضریب انتقال جابه جایی انجام گرفت</span></span></span></span><span dir="LTR"><span><span><span>.</span></span></span></span><span><span><span><span> نتایج نشان‌داد نمونه سرخ شده در دمای 160 درجه سانتی</span></span></span></span><span dir="LTR"><span><span><span>­</span></span></span></span><span><span><span><span>گراد به مدت 124 ثانیه،کمترین میزان جذب روغن را دارند</span></span></span></span><span dir="LTR"><span><span><span>.</span></span></span></span><span><span><span><span> همچنین مشخص شد با کاهش دما و زمان سرخ‌کردن محتوای روغن نمونه</span></span></span></span><span dir="LTR"><span><span><span>­</span></span></span></span><span><span><span><span>ها کمتر می‌گردد. به‌علاوه،</span></span></span></span> <span><span><span><span>مدل</span></span></span></span><span dir="LTR"><span><span><span>­</span></span></span></span><span><span><span><span>های</span></span></span></span> <span><span><span><span>تجربی،</span></span></span></span> <span><span><span><span>به</span></span></span></span> <span><span><span><span>خوبی</span></span></span></span> <span><span><span><span>داده</span></span></span></span><span dir="LTR"><span><span><span>­</span></span></span></span><span><span><span><span>های آزمایشی</span></span></span></span> <span><span><span><span>را</span></span></span></span> <span><span><span><span>برازش</span></span></span></span> <span><span><span><span>نمودند</span></span></span></span><span dir="LTR"><span><span><span>.</span></span></span></span><span><span><span><span> علاوه</span></span></span></span> <span><span><span><span>بر</span></span></span></span> <span><span><span><span>این،</span></span></span></span> <span><span><span><span>نتایج</span></span></span></span> <span><span><span><span>نشان‌داد</span></span></span></span> <span><span><span><span>که</span></span></span></span> <span><span><span><span>نمونه سرخ شده به مدت </span></span></span></span><span><span>200</span></span><span><span><span><span> ثانیه در دمای</span></span></span></span><span><span> 200 </span></span><span><span><span><span>درجه­ی سانتی</span></span></span></span><span dir="LTR"><span><span><span>­</span></span></span></span><span><span><span><span>گراد کمترین</span></span></span></span> <span><span><span><span>میزان</span></span></span></span> <span><span><span><span>نسبت</span></span></span></span> <span><span><span><span>محتوای</span></span></span></span> <span><span><span><span>رطوبت را</span></span></span></span> <span><span><span><span>دارد.</span></span></span></span> <span><span><span>ﻫﻤﺎنﻃﻮر ﮐﻪ ﻣﺸﺨﺺ اﺳﺖ ﺑﺎ اﻓـﺰایش</span></span></span><span><span><span><span> دﻣـﺎی ﺳﺮخ ﮐﺮدن ﺛﺎﺑﺖ سینتیک ﮐﺎﻫﺶ رطوبت افزایش یافت ﮐﻪ ﻧﺸﺎن‌دﻫﻨـﺪه ﺳﺮﻋﺖ ﺧﺮوج رﻃﻮﺑﺖ بیشتر از ﻣﺤﺼـﻮل در دﻣـﺎی ﺑـﺎﻻ ﻧﺴـﺒﺖ ﺑـﻪ دﻣﺎﻫﺎی پایین‌تر بود. همچنین،</span></span></span></span><span><span><span><span> افزایش زمان و دمای سرخ کردن موجب کاهش محتوی رطوبت نمونه</span></span></span></span><span dir="LTR"><span><span><span>­</span></span></span></span><span><span><span><span>ها گردید.</span></span></span></span> <span><span><span><span>ضریب انتقال حرارت جابجایی در زمان‌های اولیه فرآیند بیشتر بوده و با سپری شدن زمان سرخ کردن این عدد نیز کاهش یافت. بیشترین مقدار </span></span></span></span><span dir="LTR"><span><span><span>h</span></span></span></span><span><span><span><span> مربوط به ثانیه بیستم در دمای سرخ کردن 200 درجه سانتی</span></span></span></span><span><span><span><span>‌</span></span></span></span><span><span><span><span>گراد بود.</span></span></span></span><span dir="LTR"></span></span></span></span></span></span></span></span><br> <span dir="LTR"></span> https://fsct.modares.ac.ir/article_27435_a2be3baee3bcf8792aab206b21ad7f69.pdf