بررسی آزمایشگاهی خشک کردن انجیر به کمک سیال دی اکسید کربن فوق بحرانی

نویسندگان
جواد سرگلزایی
سعید آیینه
دانشگاه فردوسی مشهد، دانشکده مهندسی، گروه مهندسی شیمی
چکیده
خشک کردن مواد غذایی مانند روشهای انجمادی و توسط هوای داغ ایده آل نیستند و باعث کاهش ارزش غذایی می شوند و گران هستند و تنها برای مواد غذایی با ارزش زیاد مورد استفاده قرار می گیرد. در این تحقیق، خشک کردن با سیال فوق بحرانی دی اکسید کربن جهت حذف رطوبت از انجیر مورد بررسی قرار گرفت. در روش خشک کردن با سیال فوق بحرانی ساختار محصولات غذایی هنگام خشک شدن حفظ می شود. طراحی آزمایش به روش فاکتوریل کامل به کمک نرم افزار Design Expert و جدول آنالیز واریانس برای تاثیر سه پارامتر فشار، دما و زمان برای اندازه گیری میزان حذف رطوبت انجام شد. مدل فاکتوریل محاسبه شده معنی دار و قادر به انتخاب پارامترهای برتر خشک کردن بود. در شرایط بهینه بیشترین عملکرد خشک کردن (78.109درصد) با میزان مطلوبیت 0.992 در فشار 20 مگاپاسکال، دمای 60 درجه سانتیگراد و مدت زمان 120 دقیقه بود. نتایج نشان داد خشک کردن انجیر در کل دوره خشک کردن در مرحله نزولی صورت می­گیرد که این امر نشاندهنده آن است که در خشک شدن این مواد، نفوذ درونی رطوبت کنترل‌کننده نرخ خشک‌ کردن و انتقال جرم می­باشد. در این تحقیق با حل قانون دوم فیک و در بازه فشار و دمای آزمایش شده با فرض کروی بودن انجیر به کمک معادله کرانک برای آن مقدار ضریب نفوذ رطوبت بین 10-10×51/4 و 10-10×18/0 مترمربع بر ثانیه به دست آمد. همچنین سرعت خشک کردن انجیر نیز محاسبه شد. افزایش دما و فشار باعث افزایش سرعت خشک شدن می شود.
کلیدواژه‌ها
انجیر
خشک کردن
سیال فوق بحرانی
طراحی آزمایش
ضریب نفوذ
معادله کرانک

موضوعات

عنوان مقاله English

Experimental study of fig drying using supercritical fluid of carbon dioxide

نویسندگان English

Javad Sargolzaei
Saeed Aeeneh
Ferdowsi university of Mashhad, Faculty of Engineering, Dept. of Chemical Engineering
چکیده English

Drying foods, such as freezing methods and hot air, are not ideal and reduces the nutritional value and is also expensive and is used only for high value food. In this research, drying with supercritical fluid of carbon dioxide was investigated to remove moisture from the figs. In the drying process with supercritical fluid, the structure of food products is maintained during drying. The design of the experiment was carried out in a factorial arrangement using Design Expert software and analysis variance table to determine the effect of three pressure parameters, temperature, and time to measure the removal rate of moisture. The calculated factorial model was meaningful and able to select the best drying parameters. In optimum conditions, the highest yield (78.109%) with the desirability of 0.992 at 20 MPa, 60 °C and 120 minutes duration. The results showed that the drying of figs during the whole drying period is carried out at the downstream stage, which indicates that the drying of these materials, the internal moisture control, controls the rate of drying and mass transfer. In this study, by solving the second Fick's law and in the range of pressure and temperature tested, with the assumption of the spherical of the fig using the Crank equation, the amount of moisture diffusion coefficient between 4.51× 10-10 and 0.18 × 10 -10 m2/s were obtained. The fig's drying rate was also calculated. Increasing temperature and pressure caused to increase the drying rate.

کلیدواژه‌ها English

Drying
supercritical fluid
design experimental
Diffusion coefficient
Crank equation
Fig
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