آنالیز انتقال حرارت و جرم طی فرآیند سرخ کردن هوای داغ و سرخ کردن عمیق میگو

نویسندگان
بهاره معروف پور 1
امان محمد ضیائی فر 2
محمد قربانی 3
حسن صباغی 4
سعید یلقی 5
1 گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 دانشیار گروه مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 دانشیار گروه شیمی مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی و دامپروری، مجتمع آموزش عالی تربت جام، تربت جام، استان خراسان رضوی، ایران
5 استادیار گروه شیلات، مرکز تحقیقات شیلات استان گلستان، گرگان، ایران
10.22034/FSCT.22.161.86
چکیده
در این پژوهش پدیده‌های انتقال طی سرخ‌کردن با هوای داغ و سرخ کردن عمیق بررسی شد. عملیات سرخ‌کردن با هوای داغ (HAF) و سرخ‌کردن عمیق (DFF) در دمای °C 160 به مدت 15 دقیقه برای قطعات استوانه‌ای میگو انجام گرفت. تغییرات دمای مرکزی محصول طی سرخ­کردن با استفاده از ترموکوپل نوع T متصل به دستگاه ثبت داده در رایانه ثبت گردید. محتوی رطوبت و روغن نمونه­ها در هر زمان از فرایند اندازه­گیری شد. پارامترهای انتقال حرارت و جرم با استفاده از نمودارهای نسبت­های دمایی و غلظت بدون بعد و معادلات تجربی برآورد شد. نتایج نشان داد که پارامترهای انتقال جرم و حرات طی سرخ‌کردن با هوای داغ کمتر از روش سرخ‌کردن عمیق هستند. در سرخ کردن عمیق عدد بایوت و ضریب نفوذ موثر بالاتر از روش سرخ کردن هوای داغ بود. ثابت سینتیکی کاهش رطوبت در محصول در روش سرخ کردن عمیق بیشتر بود.
کلیدواژه‌ها
میگو
سرخ‌کردن هوای داغ
انتقال جرم
انتقال حرارت

موضوعات

عنوان مقاله English

Analysis of heat and mass transfer during hot air frying and deep frying of shrimp

نویسندگان English

Bahareh Maroufpour 1
Aman Mohammad Ziaiifar 2
Mohammad Ghorbani 3
Hassan Sabbaghi 4
Saeed Yalghi 5
1 Department of Food Industry Science and Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Department of Food Industry Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associate Professor, Department of Food Chemistry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 . Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Animal Science, University of Torbat-e Jam, Torbat-e Jam, Razavi Khorasan Province, Iran.
5 Assistant Professor of Fisheries Department, Golestan Province Fisheries Research Center, Gorgan, Iran
چکیده English

In this research, transfer phenomena during hot air frying and deep frying were investigated. Hot air frying (HAF) and deep frying (DFF) were carried out at 160 °C for 15 minutes for shrimp cylindrical pieces. Temperature variations at the product's core were recorded using a T-type thermocouple equipped Data Logger and PicoLog software on a computer. Moisture content and oil of the product were determined. Heat and mass transfer parameters estimate by using the logarithmic plot of dimensionless temperature against time and empirical equations. Results showed that Mass and heat transfer parameters during hot air frying were lower than deep frying method. In deep frying, the Biot number and the effective diffusion coefficient were higher than the hot air frying method. The kinetic constant of moisture reduction in the product was higher in the deep frying method.

کلیدواژه‌ها English

Shrimp
Hot air frying
mass transfer
Heat Transfer
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