بررسی سینتیک رطوبت و پارامترهای انتقال جرم چیپس سیب زمینی طی سرخ کردن با هوای داغ

نویسندگان
مهدیه حسینی 1
حبیب اله میرزایی 2
امان محمد ضیائی فر 2
حسینعلی تاش شمس آبادی 3
علی معتمدزادگان 4
1 دانشجوی دکتری، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشیار، دانشکده علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 دانشیار،گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 دانشیار، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.18.116.357
چکیده
تولید غذاهای سرخ‌شده سالم‌تر، نیازمند بهینه نمودن فرآیندهای صنعتی است. در این زمینه، سرخ کردن هوا یک جایگزین برای سرخ کردن عمیق، جهت تولید محصولات سیب‌زمینی مانند چیپس با محتوای چربی کمتر خواهد بود. یکی از مهم‌ترین نکات در طراحی، مدل‌سازی و بهینه‌سازی فرآیندهای سرخ کردن؛ تعیین دقیق پارامترهای انتقال جرم است. بر این اساس، در این پژوهش به بررسی سنتیک خروج رطوبت، محاسبه پارامترهای انتقال جرم ازجمله ضریب نفوذ مؤثر، عدد بدون بعد بایوت جرمی و ضریب انتقال جرم و همچنین انرژی فعال‌سازی در سه دما و دو سرعت جریان هوا پرداخته شد. در این پژوهش برای اولین بار از سرعت جریان هوا به‌عنوان متغیر در سرخ کردن با هوای داغ استفاده‌شده است که در سنتیک خروج رطوبت تأثیر معنی‌داری نیز داشت. نتایج نشان داد تمامی پارامترهای انتقال جرم و همچنین ثابت سنتیک کاهش آب با دما نسبت مستقیم داشته و با افزایش دمای فرآیند افزایش یافتند و در سرعت جریان‌های متفاوت نیز همه پارامترها به‌جز عدد بایوت، روند افزایشی داشتند. نتایج انرژی فعال‌سازی به‌دست‌آمده با استفاده از معادله آرنیوس نیز در سرعت جریان هوای کمتر، مقادیر بیشتری برآورد شد.
کلیدواژه‌ها
انتقال جرم
انرژی فعال‌سازی
سینتیک رطوبت
فرآیند سرخ کردن هوای داغ

موضوعات

عنوان مقاله English

The study of moisture kinetics and mass transfer parameters during hot air frying in potato chips

نویسندگان English

mahdieh hosseini 1
Habibollah Mirzaei 2
Aman Mohamad Ziaiifa 2
Hosseinali Tash shamsabadi 3
Ali Motamedzadegan 4
1 Phd student in Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Gorgan, Iran
2 Associate Professor, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Gorgan, Iran
3 Associate Professor, Department of Mechanical Engineering BioSystem, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Gorgan, Iran
4 Associate Professor, Faculty of Food Science, sari University of Agricultural Sciences and Natural Resources, Mazandaran, sari, Iran
چکیده English

The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to Potato products such as chips to obtain with lower fat content. One of the most important points in designing, modeling and optimizing the frying processes is to precise determination the mass transfer parameters. Accordingly, in this research were investigated, the effects of mass transfer parameters such as effective penetration coefficient, mass dimensionless Biot number and mass transfer coefficient as well as activation energy in three temperatures and two air flow velocities. In this study, for the first time, air flow velocity was used as a variable factor in hot air frying, which also had a significant effect on decreasing moisture content.The results showed that all the mass transfer parameters as well as the relative constant of water reduction were directly proportional to the temperature and increased with increasing process temperature. At different flow velocities, all the parameters in except of the Biot number were increasing. The results of the activation energy obtained using the Arrhenius equation were also estimated at lower airflow velocities.

کلیدواژه‌ها English

Hot air Frying Process - Mass Transfer - Moisture Kinetics - Activation Energy
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