مدل سازی و بهینه سازی خشک کردن میوه خرمالو به روش سطح پاسخ

نویسندگان
آزاده طبایی 1
عیسی حزباوی 2
فیض اله شهبازی 3
1 دانشجوی کارشناسی ارشد، گروه مکانیک بیو سیستم، دانشگاه لرستان، خرم آباد، ایران
2 استادیار، گروه مکانیک بیو سیستم، دانشگاه لرستان، خرم آباد، ایران
3 دانشیار، گروه مکانیک بیو سیستم، دانشگاه لرستان، خرم آباد، ایران
10.29252/fsct.17.01.10
چکیده
خشک­کردن محصولات غذایی با استفاده از مایکروویو می­تواند جانشین مناسبی برای خشک­کن­های هوای گرم محسوب شود. در این تحقیق روش سطح پاسخ برای مدل­سازی و بهینه سازی شرایط خشک­کردن برگه­های خرمالو توسط مایکروویو مورد استفاده قرار گرفت. اثر ضخامت برگه (3، 5 و 7 میلیمتر) و توان مایکروویو (300، 500 و 700 وات) به عنوان متغیرهای مستقل بر درصد چروکیدگی، زمان تهیه برگه و تغییرات رنگ برگه خرمالو به عنوان متغیرهای وابسته (پاسخ) مورد ارزیابی قرار گرفت. تمام متغیرهای فرایند به صورت مدل­های رگرسیونی درجه دوم برای تمام پاسخ­ها معنی دار بودند (p<0.01). با افزایش توان مایکروویو، درصد چروکیدگی و تغییرات کلی رنگ برگه خرمالو افزایش ولی زمان فرآوری کاهش یافت. با افزایش ضخامت برگه خرمالو، زمان فرآوری و تغییرات کلی رنگ برگه خرمالو افزایش ولی درصد چروکیدگی کاهش یافت. شرایط بهینه به دست آمده برای حداقل میزان درصد چروکیدگی، تغییرات رنگ و مدت زمان تهیه برگه خرمالو، شامل ضخامت 3 میلیمتر و توان 312 وات بود. در شرایط بهینه به دست آمده میزان درصد چروکیدگی 5/72 درصد، تغییر رنگ کلی 2/15 و زمان تهیه برگه خرمالو 97/5 دقیقه بود.
کلیدواژه‌ها
خرمالو
مایکروویو
کیفیت
روش سطح پاسخ

موضوعات

عنوان مقاله English

Modeling and Optimization of Persimmon Drying Using Response Surface Methodology

نویسندگان English

Azadeh Tabaei 1
isa hazbavi 2
Feizollah Shahbazi 3
1 Graduate Master, Biosystem Engineering, Lorestan University, Khorramabad, Iran
2 Assistant Professor, Biosystem Engineering, Lorestan University, Khorramabad, Iran
3 Associate Professor, Biosystem Engineering, Lorestan University, Khorramabad, Iran
چکیده English

Drying of food products using microwave can be a good replacement to hot air dryers. In this study, Response Surface Methodology (RSM) was used for optimization of the conditions for microwave drying of persimmon slices. The effects of microwave power (300, 500 and 700 W) and slice thickness (3, 5 and 7mm) as independent variables on shrinkage percentage, processing time and total color change of persimmon as dependent variables (responses) were evaluated. All process variables were statistically significant as quadratic regression models for all responses. As microwave power increased, the shrinkage percentage and total color change of persimmon slice increased but processing time decreased. As the thickness of persimmon slice increased, the processing time and total color change of persimmon slice increased but shrinkage percentage decreased. The optimum conditions obtained for minimum shrinkage percentage, processing time and total color change were 3 mm as slice thickness and the microwave power of 312 W. In optimized condition, the shrinkage percentage, processing time and total color change of dried persimmon slices were 72.5 %, 5.97 min and 15.2, respectively.

کلیدواژه‌ها English

Persimmon
Microwave
Quality
response surface methodology
[1] Hazbavi, I., Minaei, S. 2010. Preparation and investigation of quality characteristics of persimmon slice. Journal of Food Science and Technology. 7 (4), 65-72. (In Farsi).
[2] Zarinnejad, M., Amiri Chaychian, R. 2016. Determination of the optimum conditions for drying pistachios in a microwave fluid bed. Journal of Food Science and Technology. 57 (13), 13-24. (In Farsi).
[3] Ozkan, I., Alibas, B., Akbudak, N. 2007. Microwave drying characteristics of spinach. J. Food Eng., 78(2): 577-583.
[4] Motevali, A., Younji, S., Amiri Chayjan, R., Aghilinategh, N., Banakar, A. 2013. Drying kinetics of dill leaves in convective dryer. Int. Agrophys., 27(1):39-47.
[5] Schiffman, R.F. 1992. Microwave processing in the U.S. food industry. Food Tech., 56: 50–52.
[6] Diaz, G.R., Martinez-Monzo, J., Fito, P., Chiralt, A. 2003. Modeling of dehydrating and rehydrating of orange slices in combined microwave/air drying. Innov. Food Sci. Emerg., 4: 203-209.
[7] Feng, H. 2002. Analysis of microwave assisted fluidized-bed drying of particulate product with a simplified heat and mass transfer model. Int. Commun. Heat Mass, 29: 1021-1028.
[8] Park, K.J., Bin, A., Brod, P. 2003. Drying of pear d’Anjou with and without osmotic dehydration. Journal of Food Engineering, 56(1): 97-103.
[9] Ozdemir, M., Ozen, B.F., Dock, L.L., Floros, J.D. 2008. Optimization of osmotic dehydration of diced green peppers by response surface methodology. LWT-Food Science and Technology, 41(10): 2044-2050.
[10] Noshad, M., Mohebbi, M., Shahidi, F., Mortazavi, S.A. 2012. Multi-objective optimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food and Bioprocess Technology, 5(6): 2098-2110.
[11] Uysal, N., Sumnu, G., Sahin, S. 2009. Optimization of microwave–infrared roasting of hazelnut. Journal of Food Engineering, 90: 255-61.
[12] Kahyaoglu, T. 2008. Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. Food Science and Technology, 41: 26-33.
[13] Maskan, M. 2001. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Food Eng., 48: 177-182.
[14] Aghbashlo, M., Kianmehr, M.H., Arabhosseini, A., Nazghelichi, T. 2011. Modelling the Carrot Thin-Layer Drying in a Semi-Industrial Continuous Band Dryer. Czech J. Food Sci., 29 (5): 528-538.
[15] Naghipur Zadeh, M., Agh Khani, M.H. 2016. Study of the effect of cutting type on kinetics of drying and dry carrot quality. Journal of Agricultural Machines, 6 (1), 224-235. (In Farsi).
[16] Afshari Jouybari, H., Farahnaky, A. 2010. Evaluation of Photoshop software potential for food colorimetry: color changes of Mazafati dates during accelerated ripening . Iranian Food Science and Technology Research Journal. 5(1). 37-46.
[17] Chauhan, A., Srivastava. A. 2009. Optimizing drying conditions for vacuumassisted microwave drying of green peas (Pisum sativum L.). Drying Technology, 27(6): 761-769.
[18] Raghavan, G.S.V., Venkatachalapathy, K. 1999. shrinkage of strawberries during microwave drying. Drying Tech., 17(10): 2309-2321.
[19] Pawan, J., Genitha, I., Prakash, O. 2015. Effects of blanching on the dehydration characteristics of unripe banana slices dried at different temperature. Agric. Eng. Int., 17(2): 168- 175.
[20] Hafezi, N., Sheikhdavoodi, M.J., Sajadiye, M., Arkiyan, A.H. 2015. Shrinkage characteristic of potato slices based on computer vision. Agric Eng In., 17(3): 287-295.
[21] Motevali, A., Minaei, S., Ahmadi, E., Azizi, M. H., Khoshtaghaza, M. H. 2011. Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils. Food Science and Technology. 4(7). 43-52. (In Farsi).
[22] Dehbooreh, R., Esmaiili, M. 2010. Evaluation of Microwave and Convective Finish Drying Parameters and Drying Effects on Color of Dried Grapes. Iranian Food Science and Technology Research Journal.5(2). 108-122. (In Farsi).
[23] Khakbaz, M., Seifi, A. 2018. Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices. Journal of Food Research. 27(1), 111-126. (In Farsi).
[24] Nazmi, I., Gokcen, I., Onur, T. 2017. Influence of different drying techniques on drying parameters of mango. Food Science and Technology. 37(4): 604-612.
[25] Abano, E.E., Ma, H., Qu, W. 2012. Influence of combined microwave-vacuum drying on drying kinetics and quality of dried tomato slices. Journal of Food Quality. 35(3): 159-168.
[26] Omari, A., Behroozi-Khazaei, N., Sharifian, F. 2018. The evaluation of quality parameters and drying efficiency of button mushroom in hybrid microwave-hot air dryer. Journal of Research and Innovation in Food Science and Technology. 7(2). 213-224. (In Farsi).