بررسی بر رفتار خشک شدن کدوحلوایی به روش تابشی انکساری- هوای داغ

نویسندگان
بیژن عسکری 1
مهدی کاشانی نژاد 1
امان محمد ضیایی فر 1
ابراهیم اسماعیل زاده 2
1 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 گروه مهندسی بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.52547/fsct.18.118.297
چکیده
در این تحقیق فرآیند خشک شدن لایه نازک کدو حلوایی ­با روش تابشی انکساری و هوای داغ بررسی و تاثیر دما و سینتیک خشک شدن­ کدو حلوایی و ارائه بهترین مدل ریاضی به منظور برازش تغییرات نسبت رطوبت به زمان تعیین گردید. در ابتدا برش های کدو حلوایی با ضخامت‌های 3، 5­­ و­ 7 (میلی متر) تهیه شد. خشک شدن با دو روش تابشی انکساری با دماهای 75،­ 85 و 95 (درجه سانتی گراد) و جابجایی با هوای داغ با دماهای 55، 65 و 75 (درجه سانتی گراد) در سه تکرار انجام شد. در ارزیابی سینتیکی نمونه های خشک شده با مدل‌های هایلا و کلاک ضخامت نمونه و دمای خشک شدن بهینه تعیین شد (روش جابجایی هوای داغ، با ضخامت 7 (میلی متر) و دمای 55 (درجه سانتی گراد)؛ روش تابشی انکساری، با ضخامت 7 (میلی متر) و دمای95 (درجه سانتی گراد). پنج مدل تجربی سینتیکی برازش داده با چهار معیار ضریب تبیین، ریشه میانگین مربعات خطا، پیش بینی انحراف مربعات و نسبت ضریب تبیین به ریشه میانگین مربعات خطا تجزیه و تحلیل قرار گرفت. همچنین، قانون دوم فیک برای ارزیابی ضریب نفوذ موثر رطوبت و معادله آرنیوس در تعیین انرژی فعال سازی (Ea) استفاده گردید­. ­­نتایج نشان داد که مدل هایلا و کلاک نسبت به سایر مدل ها به نحو مناسب تری مراحل خشک شدن لایه نازک کدو حلوایی را ارزیابی می نماید. مقدار انرژی فعال سازی 5310588/37 (کیلوژول بر مول) برای هوای داغ و 32657/20 (کیلوژول بر مول) برای روش تابشی انکساری تعیین گردید. بهترین مدل ریاضی خشک شدن لایه نازک کدو حلوایی با روش تابشی انکساری و روش جابجایی با هوای داغ مدل هایلا و کلاک پیشنهاد شد.
کلیدواژه‌ها
جابجایی هوای داغ
تابشی انکساری
خشک شدن لایه نازک
کدو حلوایی
مدل سازی ریاضی

موضوعات

عنوان مقاله English

Study of Drying Behavior of Pumpkin by Convective Hot Air Drying– Cast Tape Drying

نویسندگان English

Bijan Askari 1
Mahdi Kashaninejad 1
Aman mohammad Ziaiifar 1
Ebrahim Esmaeelzade 2
1 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Department of Biosystem Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده English

In this study, the drying process of pumpkin thin layers was investigated by cast tape drying (CTD) and convective hot air drying (CHD) methods and the effect of temperature and drying kinetics of the pumpkin was determined along with the best mathematical model to fit the changes on moisture content to time ratio. At first, Pumpkin slices were prepared with 3, 5 and 7 mm thicknesses. Drying was performed at 75, 85 and 95 (°C) by CTD method and at 55, 65 and 75(°C) by CHT method in triplicate. Based on the kinetic model evaluated by Hii, Law and Cloke, the 7 mm thickness was selected as an optimum thickness in both drying methods. The optimal drying temperature ranges were 55 and 95 (°C) by CHD method and CTD method, respectively. Five mathematical kinetic models were fitted on the experimental data using four criteria including, Determination of Coefficient (R2), Root Mean Square Error (RMSE), Sum of Squares (SSE) and Chi-square (χ2). Also, effective diffusion coefficient (D) and activation energy (Ea) were calculated. The results showed that Hii, Law and Cloke’s model predicted the drying behavior during CTD. Activation energy of 37.5310588kJ/mol and 20.32657 kJ/mol was calculated for CHD and CTD methods respectively. The best mathematical model for drying a thin layer of pumpkin by CTD and CHD method was proposed Hii, Law and Cloke’s model.

کلیدواژه‌ها English

Convective hot air
Pumpkin
Kinetic Modeling
Cast tape drying
Thin layer drying
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