تحلیل ترودینامیکی فرآیند خشک کردن سیب‌زمینی در یک خشک‌کن مایکروویو

نویسندگان
هادی عظیمی نژادیان 1
احسان هوشیار 2
1 دانشجوی دکتری گروه مهندسی مکانیک بیوسیستم دانشگاه شیراز، شیراز، ایران
2 دانشیار گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه جهرم. کد پستی ۱۱۱-۷۴۱۳۵
10.52547/fsct.17.106.1
چکیده
در پژوهش حاضر، فرآیند خشک کردن ورقه‌های نازک سیب‌زمینی با توان مایکروویو از جنبه ترمودینامیکی مورد تحلیل و ارزیابی قرار گرفت. در طی آزمایش‌ها، ورقه‌های سیب‌زمینی با ضخامت‌های 5/3، 5، 7 و 9 میلی‌متر با توان‌های 200، 400، 600 و 800 وات خشکانده شدند. انرژی مصرفی ویژه در محدوده 83/ تا 29/3 مگاژول بر کیلوگرم به دست آمد و با افزایش ضخامت نمونه‌ها به طور معنی‌داری (در سطح احتمال 5 درصد) افزایش یافت. راندمان انرژی فرآیند (23/13 تا 59/35 درصد) با افزایش توان مایکروویو و کاهش ضخامت نمونه‌ها به طور معنی‌داری (در سطح احتمال 5) بهبود یافت. انرژی تلف شده ویژه در طی فرآیند از69/0 تا 71/2 مگاژول بر کیلوگرم متغیر بود. راندمان اگزرژی و شاخص پایداری فرآیند به ترتیب از 03/10 تا 17/28 درصد و از 11/1 تا 39/1 متغیر بودند. در مجموع، بر اساس نتایج به دست آمده در این پژوهش، استفاده از توان‌های بالاتر مایکروویو برای خشکاندن نمونه‌های نازک‌تر باعث بهبود عملکرد ترمودینامیکی و کاهش اثرات زیست محیطی فرآیند شد.
کلیدواژه‌ها
توان مایکروویو
خشک کردن لایه نازک
راندمان انرژی
راندمان اگزرژی
شاخص پایداری

موضوعات

عنوان مقاله English

Thermodynamic analysis of potato drying process in a microwave dryer

نویسندگان English

Hadi Azimi-Nejadian 1
Ehsan Houshyar 2
1 Biosystems Engineering Department, College of Agriculture, Shiraz University, Shiraz, Iran
2 Department of Mechanical Engineering of Biosystems, Jahrom University, PO BOX 74135–111, Jahrom, Iran
چکیده English

In the present research, microwave drying process of potato slices were thermodynamically analyzed and evaluated. During the experiments, potato slices with thicknesses of 3.5, 5, 7 and 9 mm were dried using powers of 200, 400, 600 and 800 W. Specific energy consumption was obtained to be the range of 0.83‒3.29 MJ kg-1, and significantly increased (p < 0.05) with increasing samples thickness. Energy efficiency of the process (13.23‒35.59) was significantly (p < 0.05) improved with increasing microwave power and decreasing samples thickness. Average specific energy loss of the process varied from 0.69 to 2.71 MJ kg-1. Exergy efficiency and sustainability index of the process changed from 10.03 to 28.17 % and from 1.11 to 1.39, respectively. In General, according to the results obtained in this research, practicing higher microwave powers to dry thinner samples improved the thermodynamical performance and reduced the environmental footprints of the process.

کلیدواژه‌ها English

Microwave power
Thin-layer drying
Energy efficiency
Exergy efficiency
Sustainability index
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