مدلسازی و بهینه‌یابی پارامترهای انرژی در خشک کردن گیاه رزماری با پیش‌تیمار مایکروویو پالسی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی، گروه مهندسی بیوسیستم

2 دانشیار، دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی مغان

3 دانشجوی دکتری، گروه مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

امروزه استفاده از عملیات پیش‌تیمار برای کاهش زمان و انرژی با هدف کاهش هزینه‌های خشک‌کردن محصولات کشاورزی از جمله گیاهان دارویی مورد توجه قرار گرفته است. در این پژوهش، مدلسازی و بهینهیابی پارامترهای انرژی در خشک کردن گیاه دارویی رزماری با استفاده از پیش‌تیمار مایکروویو پالسی در سه تیمار (W 90 به مدت min 5، W180 به مدت min 5/2 و W 360 به مدت min 5/1) و تیمار شاهد (بدون عملیات پیش‌تیمار) در یک خشک‌کن همرفتی با دماهای 40، 50 و oC 60 و سرعت هوای m/s 4/0 به کمک روش سطح پاسخ مورد ارزیابی قرار گرفت. نتایج نشان داد که با افزایش توان (از 90 به W 360) و دما (از 40 به oC 60) مقدار ضریب خشک‌شدن طی معادله درجه دوم افزایش یافت. میزان بازده انرژی، بازده خشک‌کردن، بازده حرارتی و بازده همرفتی با افزایش توان از 90 به W 180 و افزایش دما از 40 به oC 50 روند کاهشی پیدا کرد ولی با افزایش توان از 180 به W 360 و افزایش دما از 50 به oC 60 این میزان افزایش یافت. افزایش توان (از 90 تا W 360) و دما (از 40 به oC 50) میزان گرمای مخصوص، توان مخصوص و انرژی مخصوص را افزایش داد در حالی که با افزایش دما از 50 به oC 60 این میزان طی معادله درجه دوم روند کاهشی پیدا کرد. بر اساس مدل‌سازی به روش سطح پاسخ، شرایط بهینه‌ جهت حصول بهترین پارامتر انرژی، توان مایکروویو W 360 و دمای خشک کردن oC 60 با مطلوبیت 5/99% تعیین گردید.

چکیده تصویری

مدلسازی و بهینه‌یابی پارامترهای انرژی در خشک کردن گیاه رزماری با پیش‌تیمار مایکروویو پالسی

تازه های تحقیق

  • خشک شدن گیاه دارویی رزماری با استفاده از پیش­تیمار مایکروویو پالسی  تحت خشک کن همرفتی
  • مدلسازی و بهینه‌سازی پارامترهای انرژی و ترمودینامیکی طی خشک کردن
  • تغییرات این پارامترها طی خشک کردن با معادله درجه دوم
  • حصول شرایط بهینه‌ در توان مایکروویو W 360 و دمای خشک کردن oC 60 با مطلوبیت 5/99 %

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment

نویسندگان [English]

  • Vali Rasooli Sharabiani 1
  • Ebrahim Taghinezhad 2
  • Ramzan Hadipour Rokni 3
1 Department of Biosystem Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Iran
2 Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
3 PhD student, sari Agricultural Sciences and Natural Resouce University, sari, Iran
چکیده [English]

Today, the use of pretreatment operations has been considered to reduce the time and energy with the aim of reducing the cost of agricultural products drying, such as medicinal plants. In this research, the modeling and optimization of energy parameters in the Rosmarinus officinalis drying with microwave pretreatment was evaluated using response surface methodology in three treatments (90 W for 5 min, 180 W for 2.5 min and 360 W for 1.5 min) and control (without pretreatment) in a convection dryer at temperatures of 40, 50 and 60 oC and the constant air flow velocity of 0.4 m/s. The results showed that with increasing power (from 90 to 360 W) and temperature (from 40 to 60 °C), the amount of drying coefficient increased quadratically. The value of energy efficiency, drying efficiency, thermal efficiency and convective efficiency increased by increasing of power and temperature from 90 to 180 W and 40 to 50 oC, respectively, but these amounts decreased by increasing of power and temperature from 180 to 360 W and 50 to 60oC, respectively. The increasing of the power (from 90 to 360 W) and temperature (from 40 to 50 °C) increased the amount of specific heat, specific power and specific energy consumption, while with increasing of temperatures from 50 to 60 °C, these values were reduced during quadratic equation. Based on modeling using RSM, optimum conditions for obtaining of the best energy parameters were determined to be microwave power of 360 W and drying temperature of 60 oC with desirability 99.5%.

کلیدواژه‌ها [English]

  • Energy optimization
  • Drying
  • specific energy consumption
  • Thermal Efficiency
  • Rosmarinus officinalis
[1]        AhmadiChenarbon, H., Minaei, S., Bassiri, A., Almassi, M., and Arabhosseini, A. (2011). Effective parameters on drying of Hypericum perforatum L. leaves. J. Med. Plan. Res., 5, 4530-4536.

[2]        Omidbeige, R. (2005). Production and processing of medicinal plants. Astan Goods razavi., mashhad., iran. [In Persian]

[3]        Awad, T., Moharram, H., Shaltout, O., Asker, D., and Youssef, M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food Res. Int., 48, 410-427.

[4]        Rawson, A., Tiwari, B., Tuohy, M., O’Donnell, C., and Brunton, N. (2011). Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrasonics Sonochemistry., 18, 1172-1179.

[5]        Motevali, A., Minaei, S., Khoshtaghaza, M.H., and Amirnejat, H. (2011a). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy., 36, 6433-6441.

[6]        Motevali, A., Minaei, S., and Khoshtagaza, M.H. (2011b). Evaluation of energy consumption in different drying methods. Energy Con. & Man., 52, 1192-1199.

[7]        Chua, K., Mujumdar, A., A Hawlader, M., Chou, S., and Ho, J.(2000). Effect of continuous and stepwise change in drying temperature on drying characteristics and product quality. In: Proceedings of the Korean Society for Agricultural Machinery Conference. Korean Society for Agricultural Machinery.

[8]        Wang, J., Xiong, Y.-S., and Yu, Y. (2004). Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. Euro. Food Res. & Tech., 219, 500-506.

[9]        Motevali, A., S. Minaei.,  M. H, Khoshtaghaza., M. H. Azizi. (2013). Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients. Quar. J. Sci. & Food Ind., 38, 113-126.

[10]      Akbarian Mymand, M.J., Faraji Kafshgari, S.,  Mahmodi, E., Vatankhah, M. (2014). The Effect of using microwave pretreatment in drying roots nutmeg on antimicrobial properties against pathogenic bacteria and spoilage molds. Iran. J. Med. Micro., 9, 47-55. [In Persian]

[11]      Chemat, S., Aït-Amar, H., Lagha, A., and Esveld, D. (2005). Microwave-assisted extraction kinetics of terpenes from caraway seeds. Chem. Eng. & Pro: Pro. Intensification., 44, 1320-1326.

[12]      Couto, R.O., Conceição, E.C., Chaul, L.T., Oliveira, E.M.S., Martins, F.S., Bara, M.T.F., Rezende, K.R., Alves, S.F., and Paula, J.R. (2012). Spray-dried rosemary extracts: Physicochemical and antioxidant properties. Food Chem., 131, 99-105.

[13]      Calín-Sánchez, Á., Szumny, A., Figiel, A., Jałoszyński, K., Adamski, M., and Carbonell-Barrachina, Á.A. (2011). Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying. J. Food Eng., 103, 219-227.

[14]      Szumny, A., Figiel, A., Gutiérrez-Ortíz, A., and Carbonell-Barrachina, Á.A. (2010). Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. J. Food Eng., 97, 253-260.

[15]      Ahmadi Ghavidelan, M., Amiri Chayjan, R. (2017). Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology. J. Food Sci. & Tech., 64, 102-111.

[16]      Aghbashlo, M., Mobli, H., Rafiee, S., and Madadlou, A. (2012). Energy and exergy analyses of the spray drying process of fish oil microencapsulation. Bio. Eng., 111, 229-241.

[17]      Ozkan, I.A., Akbudak, B., and Akbudak, N. (2007). Microwave drying characteristics of spinach. J. Food Eng., 78, 577-583.

[18]      Vieira, M., Estrella, L., and Rocha, S. (2005). Energy efficiency and drying kinetics of recycled paper in convective drying. In: Proceedings of the 3rd Inter-American Drying Conference, Montreal, Canada.

[19]      Motevali, A., Minaei, S., Banakar, A., Ghobadian, B., and Khoshtaghaza, M.H. (2014). Comparison of energy parameters in various dryers. Eng. Con. & Man., 87, 711-725.

[20]      Vieira, M., Estrella, L., and Rocha, S. (2007). Energy efficiency and drying kinetics of recycled paper pulp. Dry. Tech., 25, 1639-1648.

[21]      Mansourpoor, M. and Shariati, A. (2012). Optimization of biodiesel production from sunflower oil using response surface methodology. J. Chem. Eng. Pro. Tech., 3, 151-163.

[22]      Kargozari, M., Moini, S., and EmamJomeh, Z. (2010). Prediction of some physical properties of osmodehydrated carrot cubes using response surface methodology. J. Food Pro. & Preservation., 34, 1041-1063.

[23]      Bekers, M., Grube, M., Upite, D., Kaminska, E., Linde, R., Scherbaka, R., and Danilevich, A. (2007). Carbohydrates in Jerusalem artichoke powder suspension. Nut. & Food Sci., 37, 42-49.

[24]      Krishna, D., Krishna, K.S., and Sree, R.P. (2013). Response surface modeling and optimization of chromium (vi) removal from aqueous solution using borasus flabellifer coir powder. Int. J. Appl. Sci. Eng., 11, 213-226.

[25]      Motevali, A., S. Minaei.,  M. H, Khoshtaghaza., M. H. Azizi. (2013). Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients. Quar. J. Sci. & Food Ind., 38, 113-126.

[26]      Motevali, A., Abbaszadeh, A., Minaei, S., Khoshtaghaza, M.H., and Ghobadian, B. (2012). Effective Moisture Diffusivity, Activation Energy and Energy Consumption in Thin-layer Drying of Jujube (Zizyphus jujube Mill). J. Agr. Sci.& Tech., 14, 523-532.

[27]      Sami, S., Etesami, N., and Rahimi, A. (2011). Energy and exergy analysis of an indirect solar cabinet dryer based on mathematical modeling results. Energy., 36, 2847-2855.

[28]      Catton, W., Carrington, G., and Sun, Z. (2011). Exergy analysis of an isothermal heat pump dryer. Energy., 36, 4616-4624.

[29]      Feng, H., Tang, J., Cavalieri, R., and Plumb, O. (2001). Heat and mass transport in microwave drying of porous materials in a spouted bed. AIChE J., 47, 1499-1512.

[30]      Mousa, N., and Farid, M. (2002). Microwave vacuum drying of banana slices. Dry. Tech., 20, 2055-2066.

[31]      McMinn, W. (2006). Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J. Food Eng., 72, 113-123.

[32]      Soysal, Y., Öztekin, S., and Eren, Ö. (2006). Microwave drying of parsley: modelling, kinetics, and energy aspects. Bio. Eng., 93, 403-413.

[33]      Vongpradubchai, S., and Rattanadecho, P. (2009). The microwave processing of wood using a continuous microwave belt drier. Chem. Eng. & Pro: Pro. Intensification., 48, 997-1003.

[34]      Motevali, A., Hashemi, S.J., and Kiani, R. (2017). Investigation of Thermodynamic Parameters and Essentioan Oil Content in Drying of Rosemary by Applying a Microwave Pulsed Pretreatment. ku-energy., 7, 42-51.