تحلیل انرژی خشک کن مایکروویو با پیش تیمار اهمیک و بلانچینگ در خشک کردن هویج

نویسندگان
محسن آزادبخت 1
فاطمه نوشاد 2
محمدجواد محمودی 2
رضا قزاق جاهد 3
1 دانشیار گروه مکانیک بیوسیستم دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشجوی کارشناسی ارشد گروه مکانیک بیوسیستم دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 دانشجوی کارشناسی گروه مکانیک بیوسیستم دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
در این تحقیق ابتدا هویج­ها به قطعات مساوی خرد شده و سپس تحت پیش تیمار­های متفاوت با سطوح مختلف مورد نظر قرار گرفتند. سطوح ولتاژ در پیش تیمار اهمیک 40، 60 و 80 ولت و زمان 3، 5 و 7 دقیقه بود. پارامتر مورد بررسی در پیش تیمار بلانچینگ شامل زمان، با سطوح مختلف 5، 10 و 15 دقیقه بود. سپس بلافاصله بعد از پیش تیمار، نمونه­ها در مایکروویو با سطوح توانی 360، 600 و 900 وات خشک شدند. در نهایت برای هر مورد از نمونه­های خشک شده با مایکروویو و پیش تیمار و سطوح مختلف آن، مقادیر انرژی بهره­وری و انرژی از دست رفته آن­ها محاسبه شد. طبق نتایج بدست آمده در اکثر موارد، شاهد این بودیم که با افزایش مقدار توان مایکروویو، انرژی بهره­وری افزایش و به دنبال آن انرژی از دست رفته کاهش می­یابد به طوری که بیشترین مقدار آن 8797/15% بود. در بررسی اثر ولتاژ در پیش تیمار اهمیک نیز نتیجه­ای مشابه بدست آمده که بیشترین مقدار بهره­وری انرژی 7061/15% بود. همچنین در بررسی اثر پارامتر زمان در پیش تیمار­های اهمیک مشاهده شد که با افزایش زمان پیش تیمار مقدار انرژی بهره­وری نیز افزایش و انرژی از دست رفته کاهش می­یابد به طوری که بیشترین مقدار انرژی بهره­وری و کمترین مقدار انرژی از دست رفته به ترتیب 7409/15% و 2358/8 مگاژول اندازه گیری شد.
کلیدواژه‌ها
هویج
مایکروویو
اهمیک
بلانچینگ
خشک کن
پیش تیمار

موضوعات

عنوان مقاله English

Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots

نویسندگان English

Mohsen Azadbakht 1
Fatemeh Noshad 2
Mohammad Javad Mahmoodi 2
Reza Ghazagh Jahed 3
1 Associate Professor Department of Mechanical Engineering Gorgan University of Agricultural Sciences and Natural Resources
2 Msc. Student Department of Biosystem Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources
3 Bsc. student Department of Biosystem Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

In this research, carrots were first cut into equal pieces and then subjected to different treatments at different levels. The voltage levels were at 40, 60 and 80 volt in ohmic pretreatment and at 3, 5, and 7 minutes. The parameters studied in the blanching pretreatment included time, with different levels of 5, 10, and 15 minutes. Immediately after pretreatment, samples were dried in microwaves at 360, 600 and 900 watts. Finally, for each case of microwave dried and pretreated samples and their different levels, the energy efficiency values and their lost energy were calculated. According to the results, in the majority of cases, we see that increasing the amount of microwave power increases the energy efficiency, and subsequently, the lost energy decreases, so that the maximum value was 15.8797%. In the study of the effect of voltage in the ohmic pretreatment, a similar result was obtained, with the highest energy efficiency of 15.7061%. Also, in evaluating the effect of time parameter in ohmic pretreatments, it was observed that with increasing pretreatment time, the amount of energy efficiency was also increased and the energy lost was reduced, so that the highest amount of energy efficiency and the lowest amount of energy lost were respectively 15.7409% and 8.2358 MJ were measured.

کلیدواژه‌ها English

Carrot
Microwave
Ohmic
Blanching
Drying
Pretreatment
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