خشک‌کردن لیموترش با روش هوای گرم تحت تاثیر پیش‌تیمار فراصوت

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا، گروه مهندسی مکانیک بیوسیستم، دانشگاه محقق اردبیلی، اردبیل، ایران.

2 دانشجوی دکترا، گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران.

3 دانشیار، گروه مهندسی مکانیک بیوسیستم، دانشگاه محقق اردبیلی، اردبیل، ایران.

چکیده

هدف از این پژوهش، بدست آوردن خواص ترمودینامیکی خشک‌کردن لیموترش تحت تاثیر پیش تیمار فراصوت در یک خشک‌کن هوای گرم می‌باشد. فرآیند خشک‌کردن در سه سطح دمایی (40، 55 و 70 درجه سلسیوس)، یک سطح سرعت هوای ورودی 1 متر بر ثانیه و چهار سطح زمان پیش تیمار فراصوت (شاهد، 10، 20 و 40 دقیقه) صورت گرفت. از 14 مدل ریاضی خشک‌کردن جهت پیش‌بینی نسبت رطوبت لیموترش استفاده شد. نتایج نشان داد با افزایش دمای هوای ورودی و زمان اعمال توان فراصوت، زمان خشک‌کردن کاهش پیدا کرد. بهترین مدل برای پیش‌بینی خشک‌کردن لیموترش مدل میدیلی و همکاران انتخاب شد. استفاده از پیش‌تیمار فراصوت در دماهای مختلف منجر به افزایش قابل توجهی در مقدار ضریب پخش موثر رطوبت از 11-10×04/5 تا 10-10×00/2 مترمربع برثانیه شد. انرژی فعال‌سازی برای لیموترش در محدوده‌ی 93/34 تا 97/42 کیلو ژول بر مول بدست آمد. همچنین مقدار انرژی مصرفی ویژه برای خشک‌کردن لیموترش (39/47 تا 46/240 کیلو وات ساعت بر کیلوگرم) ثبت شد.

چکیده تصویری

خشک‌کردن لیموترش با روش هوای گرم تحت تاثیر پیش‌تیمار فراصوت

تازه های تحقیق

  • خواص مهندسی لیمو ترش در فرایند خشک­کردن در خشک­کن هوای گرم با پیش­تیمار فراصوت مورد بررسی قرار گرفت.
  • اثر دمای هوا و پیش­تیمار فراصوت بر روی انرژی مصرفی ویژه، انرژی فعال­سازی و ضریب پخش رطوبت موثر بررسی شد.
  • افزایش زمان اعمال پیش تیمار فراصوت و دمای هوا باعث افزایش ضریب پخش رطوبت موثر شد.
  • کمترین مقدار انرژی مصرفی ویژه در بالاترین دمای هوا و زمان اعمال پیش­تیمار فراصوت اتفاق افتاد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Sour lemon drying by hot air drying under ultrasonic pre-treatment

نویسندگان [English]

  • Mohammad Kaveh 1
  • Ahmad Jahanbakhshi 2
  • Ezzatollah Askari Asli-Ardeh 3
  • Kamal Imanian 1
1 PhD student, Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
2 PhD student, Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
3 Associate Professor, Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
چکیده [English]

The purpose of this research is to obtain the thermodynamic properties of lemon drying under the influence of ultrasonic pre-treatment in a hot air dryer. Experiments were performed using a convection dryer with ultrasound pretreatment in 40, 55 and 70 °C air temperature, 1 m/s air velocity and duration of ultrasonic pre-treatment of 0 min (for control sample), 10, 20 and 40 min. The drying kinetic of the lemon was estimated by 14 mathematical models. The results showed that the drying time decreased with increasing the air temperature and the time of applying ultrasound. The best model to predict the drying of lemons was selected by Midilli et al. The use of ultrasonic pre-treatment at different temperatures resulted in a significant increase in the effective moisture diffusivity ( ) from 5.04×10-11 to 2.00×10-10 m2/s. Activation energy ( ) of the lemon was obtained between 34.93 and 42.97 kJ/mol. The values of specific energy consumption ( ) were 47.39 to 240.46 kWh/kg.

کلیدواژه‌ها [English]

  • Lemon
  • Drying
  • Ultrasound
  • Effective moisture diffusivity
  • specific energy consumption
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