مدلسازی ریاضی برای انتقال حرارت در میوه زیتون

نویسنده
mohsen Dalvi-Isfahan
استادیار گروه علوم و صنایع غذائی دانشگاه جهرم- جهرم -فارس
10.22034/FSCT.21.149.159
چکیده
هدف از این مطالعه توسعه یک مدل عددی است که بتواند دمای میوه زیتون را در طی فرآیند حرارتی با شبیه‌سازی انتقال حرارت در مختصات کُروی را تخمین بزند. در گام اول، خواص ترموفیزیکی میوه زیتون اندازه‌گیری یا برآورد شد. معادله انتقال حرارت با استفاده از روش تفاضل محدود شبکه ثابت با شمای طرح صریح حل شد. میانگین قطر هندسی محصول برابر با 18/18 میلی متر، دانسیته توده 556 کیلوگرم بر متر مکعب، تخلخل 48% و گرمای ویژه زیتون برابر با 3180 کیلوژول بر کیلوگرم تخمین زده شد. هدایت حرارتی میوه زیتون با روش معکوس تعیین شد که مقدار آن برابر با 44/0 وات بر متر درجه سانتیگراد بود. مُدل با مقایسه مقادیر پیش‌بینی‌شده با پروفیل‌های دمای تجربی به‌دست‌آمده در طی فرایند حرارتی میوه (ضریب همبستگی بیشتر از 99/0 و میانگین مجذور خطا کمتر از 8/1 درجه سانتی‌گراد) تأیید شد. نتایج ضریب حساسیت نشان داد که در بین پارامترهای مختلف موثر بر انتقال حرارت محصول، مهمترین عوامل به ترتیب دمای محیط گرمایشی و قطر محصول می‌باشد. نتایج نشان داد که این مدل در شبیه سازی فرآوری حرارتی میوه زیتون موثر است. نتایج این تحقیق می‌تواند برای بهینه سازی فرایند پاستوریزاسیون میوه زیتون مورد استفاده قرار گیرد.
کلیدواژه‌ها
میوه زیتون
فرایند حرارتی
مدل سازی عددی

موضوعات

عنوان مقاله English

Mathematical modeling for heat conduction in olive fruit

نویسنده English

mohsen Dalvi-Isfahan
Assistant professorDepartment of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, Iran, P.O. Box 74137-66171
چکیده English

This study aims to develop a numerical model that can simulate the heat transfer in spherical coordinates and predict the temperature of olive fruit during the thermal process. The first step was to measure or estimate the thermophysical properties of olive fruit. The fixed grid finite difference method with an explicit scheme was used to solve the heat transfer equation. The product had an average geometric diameter of 18.18 mm, a bulk density of 556 kg/m3, a porosity of 48% and a specific heat of 3180 kJ/kg. The inverse method was used to determine the thermal conductivity of olive fruit, which was 0.44 W/m°C. The model was validated by comparing the predicted values with the experimental temperature profiles obtained during the thermal process of the fruit (correlation coefficient higher than 0.99 and mean squared error lower than 1.8°C). The sensitivity coefficient results indicated that the surrounding temperature and the diameter of the product were the most influential parameters on the heat transfer of the product. The model was effective in simulating the thermal processing of olive fruit. The research results can be applied to optimize the pasteurization process of olive fruit.

کلیدواژه‌ها English

Olive fruit
Heat processing
Numerical Modeling
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