مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه‌سازی شرایط خشک‌کردن فلفل قرمز در خشک‌کن سینی‌دار با جریان متقاطع هوا

نوع مقاله : مقاله پژوهشی

نویسنده
گروه مهندسی شیمی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
10.48311/fsct.2026.118853.83028
چکیده
در این پژوهش اثر دما، سرعت جابجایی هوا و پانچ کردن نیام‌ها بر فرایند خشک‌کردن فلفل قرمز در خشک‌کن سینی‌دار با جریان متقاطع هوا، مورد بررسی قرار گرفت. نمونه های فلفل قرمز در سه دمای 55، 65 و C 75، دو سرعت هوای 1 و m/s2 و با سه روش آماده‌سازی پانچ نشده، پانچ شده توسط سوزن با قطر mm2 (سوزن شماره 1) و پانچ شده توسط سوزن با قطر mm 5/3 (سوزن شماره 2) خشک شده و شاخص‌های کیفی محصول نهایی شامل تندی، رنگ و رطوبت اندازه‌گیری گردیدند. با توجه به نتایج آزمایشات و تجزیه‌های آماری صورت گرفته، شرایط بهینه برای خشک کردن فلفل قرمز در خشک‌کن سینی‌دار با جریان متقاطع هوا، دمای ℃ 65، قطر پانچ mm 2، سرعت هوایm/s 2 بود که سرعت خشک کردن در این شرایط kgw/kgdm.h 299/0، میزان تندی 427/0 درصد جرمی کاپسائی‌سینوئیدهای تام و میزان رنگ استخراج‌شده بر اساس جذب نوری در طول موج 458 نانومتر، 776/3 بود. همچنین نتایج نشان داد که مدل‌های غیرخطی پیج و میدیلی با مقادیر بسیار پایین RMSE و χ² و ضریب تعیین بالا، برازش دقیق‌تری نسبت به مدل نیوتن ارائه کردند و بنابراین برای توصیف سینتیک خشک‌کردن فلفل قرمز مناسب‌تر هستند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization of red pepper drying conditions in a tray dryer with cross current air flow

نویسنده English

Zahra Hejri
Department of Chemical Engineering, Qu.C., Islamic Azad University, Quchan, Iran
چکیده English

In this study, the effect of temperature, air velocity, and punching on the drying process of red pepper in a cross-flow tray dryer was investigated. Red pepper samples were dried at three temperatures of 55, 65, and 75 °C, two air velocities of 1 and m/s2, and with three preparation methods: unpunched, punched by a needle with a diameter of 2 mm (needle No. 1), and punched by a needle with a diameter of 3.5 mm (needle No. 2), and the quality indicators of the final product, including pungency, color, and moisture, were measured. According to the results of the experiments and statistical analyses, the optimal conditions for drying red pepper in a tray dryer with cross-flow air were temperature 65 ℃, punch diameter 2 mm, air velocity 2 m/s, and the drying rate under these conditions was 0.299 kgw/kgdm.h, pungency 0.427 mass percent of total capsicums, and the amount of extracted color based on optical absorption at a wavelength of 458 nm was 3.776. The results also showed that the Page and Midilli nonlinear models with very low RMSE and χ² values and high coefficient of determination provided a more accurate fit than the Newton model and therefore are more suitable for describing the drying kinetics of red pepper.

کلیدواژه‌ها English

Red pepper
tray dryer
temperature
punching
air velocity
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