مدل سازی ریاضی لایه نازک سیر درخشک‌کن هوای داغ وتحت خلاء

نویسندگان
فریبا سهرابی 1
نارملا آصفی 2
ارمغان سالم 3
1 دانش آموخته ، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 دانشجو دکتری علوم و صنایع غذایی، مسئول تحقیقات و توسعه شرکت آذر نان نظری، تبریز، ایران
10.52547/fsct.18.113.363
چکیده
سیر یکی از محصولات مهم کشاورزی در ایران و یکی از منابع عمده تحصیل ارز برای کشور می­باشد. با توجه به ضایعات بالا در این محصول جهت نگهداری، افزایش زمان ماندگاری و حفظ کیفیت آن لازم است از روش­های مناسب نگهداری مانند خشک­کردن استفاده شود. در این تحقیق، ورقه­های سیر بصورت لایه نازک در دماهای50،60،70 درجه سلسیوس و در دو نوع خشک­کن تحت خلاء و هوای داغ خشک شدند. سپس مناسب­ترین مدل برای توصیف سینتیک خشک­کردن ورقه­های سیر بصورت لایه نازک در محدوده دما و نوع خشک­کن به کاررفته، توسعه داده‌شد. ضریب نفوذ موثر رطوبت، مقدار انرژی فعال­سازی، چروکیدگی، قابلیت جذب مجدد آب نمونه­های سیر طی فرایند خشک­کردن مورد اندازه­گیری قرار‌گرفت. در تحقیق حاضر با بررسی9 مدل تجربی مختلف و با محاسبه معیارهای آماری R2,RMSE,x2 بین داده­های تجربی و نتایج پیش بینی شده توسط هر مدل، ، مناسب­ترین مدل توصیف کننده سینتیک خشک­کردن ورقه­های نازک سیر مدل پبج انتخاب شد. نتایج نشان داد که مقادیر ضریب نفوذ موثر رطوبت ورقه­های سیر برای دماهای مختلف و در دو نوع خشک­کن در محدوده 9-10 × 5/1 تا 9-10 × 6/6 مترمربع بر ثانیه متغیر است. تغییرات ضریب نفوذ رطوبت به عنوان تابعی از دمای هوای خشک­کردن با رابطه آرنیوس توصیف گردید و مقدار انرژی فعال­سازی بین673/14 و 175/53 کیلوژول بر مول محاسبه شد. همچنین نتایج بیانگر آن بود که چروکیدگی محصول به دمای هوا و نوع خشک­کن وابسته نمی‌باشد و قابلیت جذب مجدد آب نمونه­های سیر با کاهش محتوی رطوبت آنها بطور جزئی افزایش پیدا کرد.
کلیدواژه‌ها
سیر
خشک‌کن تحت خلاء
خشک‌کن هوای داغ
ضریب نفوذ رطوبت
انرژی فعال‌سازی

موضوعات

عنوان مقاله English

Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum

نویسندگان English

Fariba Sohrabi 1
Narmela Asefi 2
Armaghan Salem 3
1 Graduate, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 Ph.D. student, Research and development maneger of Azar Nan Nazari company, Tabriz, Iran.
چکیده English

Garlic( Allium Satirum L) is one of the most important agricultural products in Iran and one of the major sources of foreign exchange for the country. Due to the high waste in this product to maintain, increase shelf life, and keep its quality, it is necessary to use appropriate storage methods such as drying. In this study, a thin layer of garlic slices was dried at 50, 60, 70 ° C, and in two types of dryers (vacuum and hot air). The most suitable model was developed to describe the drying kinetics of garlic flakes as a thin layer in the temperature range and type of dryer used. Effective moisture penetration coefficient, amount of activation energy, shrinkage, water reabsorption of garlic samples were measured during the drying process. in the present study, by examining 9 different experimental models and calculating the statistical criteria of R2, RMSE, x2 between the experimental data and the results predicted by each model, the most appropriate model describing the drying kinetics of garlic thin slices was the Page model. The results showed that the effective diffusion coefficient of garlic leaf moisture for different temperatures and in two types of dryers was in the range of 1.5* 10-9 to 6.6 * 10 -9 m2/s. Changes in the moisture diffusion coefficient were described as a function of drying air temperature with Arrhenius and the amount of activation energy was calculated between 14.673 and 53.175 kJ / mol. The results also showed that the shrinkage of the product was not dependent on air temperature and the type of dryer and the water re-absorption capacity of garlic samples increased slightly by decreasing their moisture content.

کلیدواژه‌ها English

Garlic
Vacuum dryer
hot air dryer
moisture penetration coefficient
Activation energy
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