مدل سازی و مقایسه تغییرات رنگ و چروکیدگی خشک کردن ورقه های نازک چغندرقرمز در خشک کن های مختلف

نویسندگان
مجتبی فتح آبادی 1
رضا طباطبایی کلور 2
علی متولی 3
1 دانشجوی کارشناسی ارشد فناوری پس از برداشت گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانشیار گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 استادیار گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.29252/fsct.16.95.11
چکیده
خشک­کردن یکی از مهم­ترین فرآیندهای پس از برداشت محصولات کشاورزی با هدف افزایش مدت زمان نگهداری می­باشد. پژوهش حاضر به بررسی و مقایسه تغییرات رنگ و چروکیدگی ورقه­های نازک چغندر قرمز در چهار روش مختلف خشک­کردن (جریان هوای گرم، مایکروویو، خلا و انجمادی) پرداخته و روند تغییرات این دو پارامتر با برازش مدل­های مختلف شبیه­سازی شد. آزمایش­ها در خشک­کن­های جریان هوای گرم و خلا در سه سطح دمایی (50، 70 و C°90)، در خشک­کن مایکروویو در سطح توان (180، 360 و W 600) و در خشک­کن انجمادی با دمای C°50- انجام گردید. نتایج بدست آمده در تمامی روش­های مختلف خشک­کردن نشان داد که روند تغییرات شاخص­های روشنایی (L) و زردی (b) نسبت به زمان صعودی و روند تغییرات شاخص قرمزی (a) نزولی بود. کمترین تغییرات پارامتر روشنایی، قرمزی و زردی به میزان 74/0، 23/0 و 03/0 به ترتیب در خشک­کردن انجمادی، مایکروویو و خلا اتفاق افتاد. ­نتایج کلی بدست آمده نشان داد که بالاترین میزان تغییرات رنگ (ΔE) در خشک­کردن با خشک­کن مایکروویو و در توان W 180 به میزان 59/1 و پایین­ترین میزان این پارامتر در خشک­کردن با خشک­کن انجمادی به میزان 76/0 بدست آمد. همچنین تغییرات چروکیدگی نمونه­های چغندرقرمز نشان داد که استفاده از خشک­کن انجمادی سبب کاهش میزان چروکیدگی در حدود 10 تا 25% نسبت به سه روش دیگر خشک­کردن بود. مدل­سازی پارامترهای رنگی و چروکیدگی نشان داد که مدل­های نمایی قابلیت بالاتری در پیش­بینی فرآیند تغییرات رنگ و چروکیدگی دارند.
کلیدواژه‌ها
شاخص‌های رنگی
چروکیدگی
مدل‌های ریاضی
چغندر قرمز
خشک‌کردن

موضوعات

عنوان مقاله English

Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot

نویسندگان English

Mojtaba Fathabadi 1
Reza Tabatabaee koloor 2
Ali Motevali 3
1 Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Sari Agricultural Sciences and Natural Resources University, Sari, Iran
چکیده English

Drying is one of the most important post-harvesting processes with the aim of increasing the storage time. The present study investigates and compares color changes and shrinkage of red beetroot thin layers in four different drying methods (hot air flow, microwave, vacuum and freeze drying). The process of changing these two parameters was simulated by fitting to different models. The experiments were carried out in hot air and vacuum air dryers at three temperature levels (50, 70 and 90 °C), in microwave dryer at a power level of 180, 360 and 600 W, and in a freeze dryer at -50 °C. The results showed that the changes in the brightness index (L) and yellowness (b) relative to the time were increasing and the trend of changes in the red index (a) was decreasing. The slightest changes in the parameters of brightness, redness and yellowness (values is 0.74, 0.23, and 0.03) occurred in freeze drying, microwave and vacuum, respectively. The overall results showed that the highest amount of color change (ΔE) was 1.59 in drying by microwave and at 180 W, and the lowest drying rate was 0.76 in freeze drying. Also, shrinkage changes in sugar beet samples showed that the use of freeze dryer reduced the amount of shrinkage by 10-25% compared to the other three methods of drying. Also, modeling of color parameters and shrinkage showed that exponential models have higher ability to predict the process of color variation and shrinkage.


کلیدواژه‌ها English

Color indices
Shrinkage
Mathematical model
Red beetroot
Drying
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