شبیه سازی چروکیدگی و انتقال رطوبت و حرارت در خشک کردن چغندر لبویی

نویسندگان
دانیال مقصودلو کمالی 1
قدیر اسماعیلی 2
سید احمد شهیدی 3
دنیا مقصودلو کمالی 4
1 گروه مهندسی مکانیک، دانشگاه آزاد اسلامی، واحد آیت‌الله آملی، آمل، ایران
2 گروه مهندسی، دانشگاه تخصصی فناوریهای نوین آمل، آمل، ایران
3 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیت ا… آملی ، آمل، ایران
4 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیت ا… آملی، آمل، ایران
10.52547/fsct.18.114.263
چکیده
خشک‌کردن، یک روش مهم نگهداری مواد مرطوب است و برای طیف گسترده‌ای از محصولات صنعتی و کشاورزی قابل استفاده است. با توجه به فعالیت آبی کم، در فرآورده‌های خشک‌شده نرخ فساد محدود است و به دلیل کاهش حجم به‌راحتی قابل حمل‌ونقل و نگهداری هستند و نیازی به نگهداری در سردخانه ندارند درنتیجه در این فرآورده‌ها هزینه مصرف انرژی پایین است. هدف از مطالعه حاضر توسعه یک مدل برای توصیف انتقال جرم و حرارت طی خشک‌کردن تکه‌های چغندر لبویی بود. دما، رطوبت و چروکیدگی یک قطعه چغندر لبویی استوانه‌ای شکل طی خشک‌کردن در سه دمای مختلف هوا (50، 60 و 70 درجه سانتی‌گراد) شبیه‌سازی شدند. معادلات انتشار رطوبت و حرارت همزمان با شرایط مرزی همرفتی با استفاده از یک‌زبان شبیه‌سازی (MATLAB) بر اساس روش تفاضل محدود حل شدند. چروکیدگی، ویژگی‌های حرارتی و نفوذ رطوبت متغیر در شبیه‌سازی مدنظر قرار گرفتند. نتایج شبیه‌سازی به شکل رضایت بخشی با درجه حرارت و رطوبت اندازه‌گیری شده از چغندر لبویی طی خشک شدن توافق داشت.
کلیدواژه‌ها
انتقال جرم
انتقال حرارت
تفاضل محدود
چروکیدگی
چغندر لبویی

موضوعات

عنوان مقاله English

Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying

نویسندگان English

Danial Maghsoudlou Kamali 1
Ghadir Esmaeili 2
Seyed-Ahmad Shahidi 3
Donya Maghsoudlou Kamali 4
1 Department of Mechanics, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran Amol, Iran
2 Faculty of Engineering, Amol University of Special Modern Technologies
3 Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch
4 Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch
چکیده English

Drying is an important method of preservation of wet materials and is applicable to a wide range of industrial and agricultural products. Dried products have limited deterioration rates, due to the low water activity, are easily transported and stored because of the reduced volume, and have no need of refrigeration, representing energy economy. The purpose of the present study was to develop a model to describe the heat and mass transfer during the drying of beetroot. Temperature, moisture content, and shrinkage of a beetroot disc were simulated during drying at three different air temperatures (50, 60, and 70 °C). Simultaneous heat and moisture diffusion equations were solved along with convective boundary conditions, using a simulation language, MATLAB, based on finite difference technique. Shrinkage, variable thermal properties and moisture diffusivity were considered in the simulation. The simulated results matched satisfactorily with measured temperature and moisture content of the beetroot during drying.

کلیدواژه‌ها English

Beetroot
Finite Difference
Heat Transfer
mass transfer
Shrinkage
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