بررسی تأثیر توان مایکروویو بر نفوذ رطوبت و سینتیک خشک شدن باقلا: مطالعه آزمایشگاهی و مدل‌سازی

نویسندگان
فخرالدین صالحی 1
سارا قزوینه 2
مصطفی امیری 2
1 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.21.155.213
چکیده
در این پژوهش، تأثیر توان مایکروویو بر رفتار خشک‌شدن و نفوذ رطوبت باقلا (بدون پوست) بررسی شد. نمونه‌های تازه به‌صورت تک لایه در چهار سطح توان مختلف (220، 330، 440 و 550 وات) خشک شدند. نتایج نشان داد که زمان فرآیند به‌طور معنی‌داری با افزایش توان، کاهش می‌یابد (05/0>p). شش مدل سینتیکی برای شبیه‌سازی سینتیک خشک‌کردن آزمایشگاهی بررسی شدند و مدل میدیلی بهترین عملکرد را نشان داد. میانگین نفوذ مؤثر رطوبت در محدوده 9-10×92/1 مترمربع بر ثانیه تا 9-10×16/5 مترمربع بر ثانیه محاسبه شد و با افزایش توان مایکروویو به‌طور معنی‌داری افزایش یافت (05/0>p). میانگین نسبت آبگیری مجدد باقلای خشک‌شده از 12/239 درصد به 05/325 درصد تغییر کرد و با افزایش توان مایکروویو افزایش یافت. همچنین در این مطالعه از روش الگوریتم ژنتیک-شبکه عصبی مصنوعی برای پیش‌بینی نسبت رطوبت باقلا استفاده شد. ساختار این شبکه دو ورودی توان مایکروویو و زمان تیماردهی داشت. شبکه بهینه دارای 10 نورون در لایه پنهان قادر به پیش‌بینی نسبت رطوبت باقلا با ضریب تبیین برابر 994/0 بود. نتایج آنالیز حساسیت نشان داد که زمان تیماردهی حساس‌ترین عامل در پیش‌بینی نسبت رطوبت باقلا است. در مجموع، پیش‌بینی‌های مدل الگوریتم ژنتیک-شبکه عصبی مصنوعی با مجموعه داده‌های ارزیابی مطابقت زیادی داشت و برای درک و کنترل عوامل مؤثر بر سرعت خشک‌شدن باقلا در طول خشک‌کردن با مایکروویو مفید است.
کلیدواژه‌ها
آبگیری مجدد
الگوریتم ژنتیک
شبکه عصبی مصنوعی
مدل میدیلی
نفوذ مؤثر رطوبت

موضوعات

عنوان مقاله English

Investigating the effect of microwave power on moisture diffusivity and drying kinetics of faba beans: An experimental and modeling study

نویسندگان English

Fakhreddin Salehi 1
Sara Ghazvineh 2
Mostafa Amiri 2
1 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2 BSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
چکیده English

In this research, the influence of microwave power on drying behavior and moisture diffusivity of faba bean (dehulled) was investigated. The fresh samples were dried as single layers at four different power levels (220, 330, 440, and 550 W). The results showed that the processing time was significantly decreased with increasing power (p<0.05). Six kinetic models were examined to simulate the experimental drying kinetics and the Midilli model showed the best performance. The average values of effective moisture diffusivity were calculated to be in the range of 1.92×10-9 m2/s to 5.16×10-9 m2/s, and increased significantly with increasing microwave power (p<0.05). The average rehydration ratio of dried faba beans changed from 239.12% to 325.05%, and increased with increasing microwave power. In addition, in this study a genetic algorithm-artificial neural network method was used for prediction of the moisture ratio of faba beans. This network structure has two inputs of microwave power and treatment time. The optimal network contained 10 neurons in hidden later was able to predict the moisture ratio of faba beans with a coefficient of determination (r) of 0.994. Sensitivity analysis results showed that treatment time is the most sensitive factor in predicting the moisture ratio of faba beans. In summary, the predictions of the genetic algorithm-artificial neural network model have high agreement with the testing datasets and they are useful for understanding and controlling the factors affecting the drying rate of faba beans during microwave drying.

کلیدواژه‌ها English

artificial neural network
Effective moisture diffusivity
genetic algorithm
Midilli model
Rehydration
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