مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تأثیر پیش‌تیمارهای پلاسمای سرد بر رفتار خشک شدن و ویژگی‌های سینتیکی زرشک تحت دو روش خشک کردن (خشک‌کن هوای گرم در مقابل مایکروویو)

نوع مقاله : مقاله پژوهشی

نویسندگان
1 مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران
10.48311/fsct.2026.119207.83053
چکیده
زرشک (Berberis vulgaris L.) به دلیل رطوبت بالای خود، میوه‌ای بسیار فسادپذیر است. در این پژوهش، اثر پیش‌تیمارهای پلاسما سرد شامل تخلیه سد دی‌الکتریک (DBD؛ به مدت 3 و 6 دقیقه) و پلاسما گلاید (به مدت 1 و 2 دقیقه) در ترکیب با روش‌های خشک‌کردن مایکروویو و هوای گرم مورد بررسی قرار گرفت. نتایج نشان داد که زمان خشک‌کردن نمونه‌های شاهد در روش هوای‌گرم حدود 1280 دقیقه و در روش مایکروویو حدود 15 دقیقه بود. پیش‌تیمار پلاسما به‌طور معنی‌داری زمان خشک‌کردن را کاهش داد. در تیمار DBD، زمان خشک‌کردن در هوای گرم به حدود 930 دقیقه و در مایکروویو به حدود 5/10 تا 5/11 دقیقه کاهش یافت، در حالی که پلاسما گلاید زمان خشک‌کردن را به‌ترتیب به حدود 1200 تا 1230 دقیقه در هوای گرم و 10.5 تا 12 دقیقه در مایکروویو کاهش داد. به‌طور میانگین، نمونه‌های تیمار شده با پلاسما در مقایسه با شاهد، 45% کاهش در زمان خشک‌کردن و 20 تا 30% افزایش در نرخ خشک‌کردن نشان دادند. در میان مدل‌های مورد بررسی، مدل Midilli و همکاران بهترین انطباق را با داده‌های تجربی داشت و مقادیر ضریب تعیین (R²) بین 99/0 تا 999/0 به دست آمد. ضریب نفوذ مؤثر رطوبت (Deff) در بازه 8-10× 88/6 تا 6-10× 73/9 متر مربع بر ثانیه قرار داشت که بیشترین مقدار مربوط به تیمار DBDمایکروویو و کمترین مقدار مربوط به ترکیب گلاید–هوای گرم بود. به‌طور کلی، نتایج نشان داد که پیش‌تیمار پلاسما سرد، به‌ویژه در ترکیب با خشک‌کردن مایکروویو، می‌تواند به‌طور قابل‌توجهی کارایی خشک‌کردن و انتقال جرم در زرشک را بهبود دهد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Impact of Cold Plasma Pretreatments on Drying Behavior and Kinetic Characteristics of Barberry under two Drying Methods (Hot air dryer Vs. Microwave)

نویسندگان English

hamid Khafajeh 1
Mohsen Dalvi-Isfahan 2
1 Biosystems Mechanical Engineering, Faculty of Agriculture, Jahrom University, Jahrom, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box 74135-111, Jahrom, Iran
چکیده English

Barberry (Berberis vulgaris L.) is a highly perishable fruit due to its high moisture content. This study investigated the effect of cold plasma pretreatments, including dielectric barrier discharge (DBD; 3 and 6 min) and Glide plasma (1 and 2 min), combined with microwave and hot air drying methods. The results showed that the drying time of the control samples was about 1280 min under hot air drying and 15 min under microwave drying. Plasma pretreatment significantly shortened the drying time. In the DBD treatment, the drying time decreased to about 930 min in hot air drying and 10.5–11.5 min in microwave drying, while Glide plasma reduced the drying time to approximately 1200–1230 min and 10.5–12 min under hot air and microwave drying, respectively. On average, plasma treated samples exhibited a 45% reduction in drying time and a 20–30% increase in drying rate compared with the control. Among the evaluated models, the Midilli et al. model provided the best fit to the experimental data with R² values ranging from 0.9900 to 0.999. The effective moisture diffusivity (Deff) ranged from 6.88×10⁻⁸ to 9.73×10⁻⁶ m²/s, with the highest value observed in the DBD–microwave treatment and the lowest in the Glide–hot air combination. Overall, the findings indicate that cold plasma pretreatment, particularly when combined with microwave drying, can significantly enhance drying efficiency and mass transfer in barberry.

کلیدواژه‌ها English

Microwave heating
Hot‑air drying
Cold plasma
Thin‑layer modeling
Moisture ratio
Drying rate
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