تعیین سینتیک خشک‌کردن موسیر تحت یک روش پیشنهادی ترکیبی ماکروویو–هوای داغ و بررسی اثر شرایط عملیاتی بر پارامترهای رنگی آن

نویسندگان
صفورا کریمی 1
فاطمه بی باک 2
نرگس لایقی نیا 2
حبیب اله عباسی 1
1 گروه مهندسی شیمی، دانشگاه صنعتی جندی شاپور دزفول،
2 گروه مهندسی شیمی، دانشگاه صنعتی جندی شاپور دزفول
چکیده
موسیر از جمله مهم‌ترین گیاهان بومی ایران می‌باشد که به دلیل خواص درمانی بسیاری که دارد از دیرباز در سبد غذایی مردم جایگاه ویژه‌ای دارد. تاثیر روش پیشنهادی ترکیبی مایکروویو– هوای گرم بر سینتیک و خواص ظاهری موسیر مورد بررسی قرار گرفت. در روش پیشنهادی، پس از ایجاد امواج مایکروویو (600، 750 و 900 وات) نمونه‌ها تحت فرآیند خشک‏کردن ترکیبی امواج مایکروویو و هوای گرم قرار گرفتند. نتایج نشان داد که مدل لگاریتمی با داشتن مقادیر 996/0R2= و 002/0RMSE= بهترین مدل برای مدل‏کردن سینتیک خشک‏کردن برش‌های موسیر تحت روش پیشنهادی بود. به علاوه تحلیل منحنی‌های خشک شدن نشان داد که افزایش توان مایکروویو موجب کاهش مدت زمان خشک شدن و افزایش سرعت فرآیند شد و در قسمت ترکیبی نیز تاثیر توان مایکروویو به دلیل انرژی بالاتر غالب بود. نقطه‌ی بهینه‌ی عملیاتی برای دستیابی به کم‌ترین میزان رطوبت و حداقل زمان خشک کردن در شوک 900 وات و شرایط ترکیبی 450 وات و دمای80 درجه سانتی‏گراد رخ داد. افزایش توان مایکروویو سبب افزایش ضریب نفود موثر از 8-10×167/0 به 8-10×283/0 متر مربع بر ثانیه و کاهش متوسط انرژی فعال سازی از 429/17 به 074/2 کیلوژول بر مول شد. بهینه‌ی شرایط عملیاتی از لحاظ کیفیت ظاهری (رنگ‌سنجی) مربوط به خشک‏کردن با توان مایکروویو 900 وات و شرایط ترکیبی 450 وات و 80 درجه سانتیگراد بود که این نقطه به عنوان نقطه بهینه معرفی شد. در مجموع روش ترکیبی پیشنهادی نسبت به روش مایکروویو تنها، روشی موثر برای حفظ ویژگی‌های کیفی محصول بوده است و استفاده از آن در خشک‏کردن موسیر توصیه می‌شود.
کلیدواژه‌ها
پارامترهای رنگ
سینتیک خشک‌کردن
مایکروویو- هوای داغ
موسیر

موضوعات

عنوان مقاله English

Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters

نویسندگان English

Safoora Karimi 1
Fatemeh Bibak 2
Narges Layeghiniya 2
Habibollah Abbasi 1
1 Department of Chemical Engineering, Jundi-Shapur University of Technology
2 Department of Chemical Engineering. Jundi-Shapur University of Technology
چکیده English

Allium stipitatum is one of the most important plants native to Iran, which has a special position in food basket of people because of its many healing properties. In this study, effect of a proposed combined microwave-hot air method on kinetics and physical properties of Allium stipitatum was investigated. In the proposed method, after applying microwaves (600, 750 and 900W), samples were subjected to combined microwave-hot air drying process. Results showed that Logarithmic model with values of R2 =0.996 and RMSE=0.002 was the best one to model drying kinetics of Allium stipitatum slices under the proposed method. In addition, drying curves analysis showed that the more microwave power, the less drying time and the more process rate. Moreover, in the combined section, effect of microwave power will be dominant due to higher energy. The optimum operating point to achieve the lowest moisture content and drying time ocuured at primary power of 900W and combined conditions of 450W at 80°C. Increasing microwave power increased effective moisture diffusivity from 0.167×10-8 to 0.283×10-8 m2/s and decreased average activation energy from 17.429 to 2.074 kJ/mol. The optimum operating conditions in terms of appearance quality (colorimetry) were related to drying at microwave power of 900W and combined conditions of 450W and 80°C, which was introduced as proposed optimum point. In general, the proposed combined method compared to microwave method alone, was an efficient method in ordrt to keep the product quality characteristics and its use in drying Allium stipitatum is recommended.

کلیدواژه‌ها English

Color Parameters
Drying kinetics
combined microwave-hot air drying
Allium stipitatum
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