توسعه یک مدل ریاضی برای پیش بینی تغییرات رطوبت گلابی در حین خشک شدن همرفتی

نویسنده
محسن دلوی اصفهان
استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران. تلفن 07154344445
10.52547/fsct.18.120.22
چکیده
کارایی چندین مدل نظری برای پیش بینی میزان رطوبت برش های گلابی در هنگام خشک شدن ارزیابی و مقایسه شد. ورقه‌های گلابی در 5 درجه حرارت مختلف (30-40-50-60-70) خشک و ضرایب نفوذ رطوبت و انتقال جرم همرفتی تخمین زده شد. در مرحله بعدی‌، مدل انتقال جرم با استفاده از حل ریاضی قانون دوم انتشار فیک با مدل‌های مختلف عددی و تحلیلی توسعه یافت. نتایج مدل‌های مورد مطالعه نشان داد که هر دو مدل عددی در توصیف منحنی‌های خشک کردن آزمایشی کاملاً دقیق‌تر از مدل تحلیلی بودند. با این حال‌، بهترین نتیجه با مدل ترکیبی ارائه شده در این مطالعه به دست آمد. این مدل بالاترین مقدار ضریب تبیین (R2=0.999) و کمترین مقدار ریشه میانگین مربعات خطا (RMSE=0.06) را نشان داد. دقت بالاتر این مدل را می‌توان به این واقعیت نسبت داد که این مدل جمله‌ای را برای شبیه سازی انتقال رطوبت همرفتی در نظر گرفته و شرایط مرزی مناسب را انتخاب می‌کند. با استفاده از این مدل‌، می‌توان تغییرات رطوبت در برشهای گلابی را با دقت بالا به عنوان تابعی از متغیرهای داخلی (ضخامت‌ و ترکیب شیمیایی) و عوامل خارجی (دما‌، رطوبت نسبی و سرعت هوا) پیش بینی کرد.
کلیدواژه‌ها
خشک کردن
حل عددی
حل تحلیلی و گلابی

موضوعات

عنوان مقاله English

Development of a mathematical model for predicting moisture changes in pear during convective drying

نویسنده English

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

The efficiency of several theoretical models to predict the moisture content of pear slices during drying were evaluated and compared. Pear slices were dried at 5 different temperatures (30-40-50-60-70‌‌oC) and the moisture diffusivity and convective mass transfer coefficient were estimated. In the next step, mass transfer model was developed by using mathematical solution of Fickchr('39')s second law of diffusion with different numerical and analytical models. The results of the studied models indicated that the both numerical‌ models were substantially more accurate than analytical model in describing the experimental drying curves. However, the best result was obtained with the combined model developed in this study. This model presents the highest coefficient of determination (R2) value (0.999), and the lowest root mean square error (RMSE) value (0.06). The higher accuracy of this model can be attributed to the fact that this model takes into account the term that simulate the convective moisture transport and chooses the appropriate boundary conditions. By applying this model, it is possible to predict moisture variations in pear slices with high accuracy as a function of internal variables (thickness, chemical composition) and external factors (temperature, relative humidity and air velocity).

کلیدواژه‌ها English

Drying
Numerical solution
analytical solution and pear
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