مدل‌سازی خشک‌کردن و باز‌جذب آب گلابی با استفاده از مدل‌های مختلف ریاضی

نویسنده
محسن دلوی اصفهان
استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران. تلفن 07154344445
10.52547/fsct.18.119.157
چکیده
با کنترل شرایط خشک کردن و هیدراتاسیون نمونه می‌توان خواص بازسازی بهینه را به دست آورد. بنابراین‌، مدل‌های ریاضیاتی که سینتیک خشک شدن و هیدراتاسیون را توصیف می‌کنند‌، در طراحی و بهینه سازی فرایند بازسازی محصولات خشک مهم هستند. در این مطالعه‌، روند خشک شدن برش‌های گلابی در 5 درجه حرارت مختلف مورد بررسی قرار گرفت و مقدار ضریب انتشار موثر نمونه ها تعیین شد. داده های خشک کردن با 9 مدل ریاضی نیز برازش شدند. فرآیند هیدراتاسیون نمونه های خشک شده در دمای 50 درجه سانتیگراد نیز با 4 مدل مختلف برازش شد. نتایج نشان داد که ضریب انتشار موثر با افزایش دما روند افزایشی دارد و وابستگی دمایی آن را می‌توان با معادله آرنیوس پیش بینی کرد. از بین مدلهای ریاضی دو مدل Logarithmic و Weibull در پیش بینی تغییرات رطوبت نمونه در هنگام خشک شدن از سایر مدل ها بهتر بودند و بهترین مدل برای فرآیند هیدراتاسیون مدل Peleg بود. در آخرین گام، وابستگی ثابت های این معادلات به دما با مدل های آرنیوس و واپاشی نمایی برازش شدند.
کلیدواژه‌ها
خشک‌کردن
رهیدراسیون
گلابی
مدل سازی

موضوعات

عنوان مقاله English

Modelling of drying and rehydration of pears using different mathematical models

نویسنده English

mohsen Dalvi-Isfahan
Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
چکیده English

By controlling dehydration and rehydration conditions, optimal reconstitution properties can be achieved. Therefore, mathematical models that describe the kinetics of moisture removal and moisture uptake are important in designing and optimizing that process. In this study, the drying process of pear slices at 5 different temperatures was investigated and the effective diffusion coefficient of the samples was determined. Drying data were also fitted with 9 mathematical models. The hydration process of the dried samples at 50‌°‌C was also fitted with 4 different models. The results showed that the effective diffusion coefficient has an increasing trend with increasing temperature and its temperature dependence can be described by Arrhenius equation. Among the dehydration models, two models (logarithmic and Weibull) were better than other models in predicting changes in sample moisture during drying and the best model for the rehydration process was Peleg model. In the last step, the temperature dependence of the constants of these equations were fitted with Arrhenius and exponential decay models.

کلیدواژه‌ها English

Drying
Rehydration
Pear
Modeling
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