تعیین مدل مناسب سینتیک خشک کردن پیاز قرمز و مقایسه مدل‌های ریاضی سیستم استنتاج عصبی فازی (ANFIS)

نویسندگان
مریم کریمی مطلق 1
بابک بهشتی 2
علی محمد برقعی 3
1 گروه مهندسی مکانیزاسیون کشاورزی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 *استادیار، گروه مهندسی مکانیک بیوسیستم، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استاد تمام، گروه مهندسی مکانیک بیوسیستم، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.19.133.337
چکیده
در این تحقیق، سینتیک خشک کردن، تعیین ضریب نفوذ موثر رطوبت ، انرژی فعالسازی و همچنین پیش بینی نسبت رطوبـت پیاز قرمزدر طی فرآیند خشک کردن با خشک کن - هوای داغ به کمک مدل‌های ریاضی و سیستم استنتاج عصبی فازی ( ANFIS) ا نجام گرفت. خشک کردن محصول در چهارسطح دمای ۵۰ ،۶۰، ۷۰وºC ۸۰ در سرعت جریان هوای ثابت m/s ۱ انجام شد. برای انتخاب یک مدل خش کردن مناسب، دوازده مدل لایه نازک خشک کردن ، همچنین استفاده از سیستم استنتاج عصبی فازی) ( ANFIS مورد استفاده قرارگرفت برای تعیین بهترین مدل ریاضی مناسب لایه نازک از رگرسیون غیرخطی وشاخص های R2 ، x2 ، RMSE، و MRDM در نرم افزار R ویرایش ۳.۶.۲ استفاده گردید. نتایج نشان دادکه درمیان مدلهای ریاضی مدل دوجمله ای با بیشترین ضریب تبیین و کمترین مقادیر ریشه میانگین مربعات خطا مناسب ترین بود .نتایج انفیس مقدار ضریب همبستگی ) ۰.۹۹۹ = ( R2 و خطای) ۰۰۲/۰) RMSE = کمترین ریشه میانگسن مربعات خطا بهتر از مدل های ریاضی نسبت رطوبت را پیش بینی کرد . مقدار ضریب نفوذ برای چهار دما به ترتیب (۰.۰۱۸۴۷۶۶۹ و۰.۰۱۹۳۰۷۷۰و۰.۰۲۱۱۶۹۸۸و۰.۰۳۱۳۶۲۵۵) M2/S ومقدار انرژی فعالسازی ۱۸۹۰.۴ ((kJ/(kg بدست آمد .
کلیدواژه‌ها
ضریب نفوذ موثر
انرژی فعال سازی
مدل ریاضی
انفیس
نرم افزار R
خشک کردن

موضوعات

عنوان مقاله English

Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS)

نویسندگان English

Maryam Karimimotlagh 1
Babak BEHESHTI 2
Ali Mohamad Borghei 3
1 Department of Agricultural Mechanization Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 Assistant Professor, Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 Full Professor, Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده English

In this research , The kinetics of drying , The Determining The effective Moisture Diffusivity, Activation Energy, And also the prediction of the moisture ratio of red onion during the dry process with dryer-hot air drying were carried out with the help of mathematical models and fuzzy neural inference system (ANFIS). The experiments were performed at four levels of temperature at 50, 60, 70 and 80 0C and a constant air flow rate of 1 m/s . To select a suitable drying model, twelve thin layer drying models were used, as well as using fuzzy neural inference system R Software version 3.6.2. The results showed that among the mathematical models, The binomial model with the highest coefficient of explanation and the lowest root mean square error was the most suitable. The results of the correlation coefficient value (R2 = 0.999 and error) RMSE = ( 0.002) the lowest root mean square error It predicted the humidity ratio better than mathematical models. Effective Moisture Diffusivity for four temperatures, Respectively (0.03136255,0 0211698,00193770.001847669 0) M2/ S and The amount of activation energy was 1890.4 (kJ /(kg.K).

کلیدواژه‌ها English

Moisture diffusivity
Activation energy
Mathematical model
ANFIS
R software
Drying
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