خشک کردن توت سیاه با پیش تیمارهای مختلف حرارتی، پالسی، شیمیایی و مکانیکی به روش ترکیبی مادون قرمز- هوای گرم

نوع مقاله: مقاله پژوهشی

نویسندگان

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

2 دانشجوی دکتری، گروه مهندسی مکانیک بیوسیستم، دانشگاه محقق اردبیلی، اردبیل، ایران.

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

چکیده

در این پژوهش به بررسی تأثیر پیش­تیمارهای مختلف بر ضریب پخش رطوبت مؤثر، انرژی مصرفی ویژه، اختلاف رنگ کل و چروکیدگی توت سیاه در خشک‌کن مادون‌قرمز- هوای گرم پرداخته شد. آزمایش­ها در 3 سطح دمایی  50 ،60 و°C  70 و با 4 پیش­تیمارهای مختلف شامل پیش‌تیمار حرارتی با بلانچینگ با آب داغ در دمای 70، 80 و°C 90، پالسی با مایکروویو 90 ،180 و W360، شیمیایی با محلول اسید آسکوربیک 1% و مکانیکی با امواج فراصوت در زمان­های 15، 30 و  min 45 اجرا شد. نتایج نشان داد که  به‌ترتیب بالاترین و پایین­ترین میزان ضریب پخش رطوبت مؤثر (m2/s 10-8×43/1) و انرژی مصرفی ویژه (kWh/kg52/55) با استفاده از پیش‌تیمار مایکروویو با توانW 360 و دمای خشک­کردن °C 70 بود. همچنین کمترین و بیشترین مقدار ضریب پخش رطوبت مؤثر (m2/s 10-9×24/4) و انرژی مصرفی ویژه (kWh/kg 89/239) برای نمونه شاهد با دمای خشک­کردن°C 50 به‌دست آمد. همچنین بیشترین میزان تغییرات رنگ (28/30) و چروکیدگی (62/55 %) در نمونه شاهد مشاهده شد. کمترین تغییرات رنگ (01/7) و چروکیدگی (23/19 %) در پیش‌تیمار مایکروویو با توان W360 و دمای خشک‌کردن°C 70 به‌دست آمد. بنابراین مقدار انرژی مصرفی (86/76 %)، تغییرات رنگ (85/76 %) و چروکیدگی (43/65%) نمونه­ها با استفاده از پیش تیمارهای مختلف، به طور معنی­داری (p<0.05) کاهش یافت.

چکیده تصویری

خشک کردن توت سیاه با پیش تیمارهای مختلف حرارتی، پالسی، شیمیایی و مکانیکی به روش ترکیبی مادون قرمز- هوای گرم

تازه های تحقیق

  • خشک­کردن توت سیاه با استفاده خشک کن هوای گرم-مادون قرمز و پیش­تیمار فراصوت، مایکروویو، بلانچینگ و اسید سیتریک
  • محاسبه انرژی مصرفی ویژه و انرژی فعالسازی و بررسی رنگ و چروکیدگی محصول طی خشک کردن
  • بالاترین میزان ضریب پخش رطوبت مؤثر با پیش‌تیمار مایکروویو و پایین­ترین میزان این پارامتر در نمونه شاهد بدست آمد.
  • بالاترین و پایین‌ترین مقدار انرژی مصرفی ویژه به ترتیب در نمونه شاهد و نمونه با پیش‌تیمار مایکروویو مشاهده شد.
  • بیشترین میزان تغییرات رنگ و چروکیدگی مربوط به نمونه شاهد بود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method

نویسندگان [English]

  • Ebrahim Taghinezhad 1
  • Mohammad Kaveh 2
  • Vali Rasooli Sharabiani 3
1 Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
2 Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
3 Department of Biosystem Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Iran
چکیده [English]

In this research was investigated the impact of various pre-treatments on effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC), total color difference and shrinkage of blackberry (Rubus spp) in convective – infrared dryer. Experiments were done at three temperature leveles 50, 60, 70 °C with four different pretreatments, including of blanching thermal pretreatment at 70, 80, 90 °C, pulsed pretreatment with microwaves power 90, 180, 360 W, chemical with Ascorbic acid solution at concentration of 1% and mechanical pretreatment with ultrasound in times of 15, 30, 45 min. Results shown that the highest and lowest of Deff value (1.43×10-8 m²/s) and amount (55.52 kWh/kg) was obtained using microwave pretreatment under 360 W power and 70 oC drying temperature, respectively. Also, the minimum and maximum extent of Deff (4.24×10-9 m²/s) and (239.89 kWh/kg) were in controlled sample and drying temperature of 50 °C, respectively. The highest amount of color difference (30.28) and shrinkage (55.62%) were seen in controlled sample. The lowest value of color difference (7.01) and shrinkage (19.23%) was obtained in microwave pretreatment with power of 360 W and drying temperature of 70 oC. So, the value of SEC (76.86%), color difference (76.85%) and shrinkage (65.43%) of samples reduced significantly (P<0.05) using various pretreatments, respectively.

کلیدواژه‌ها [English]

  • specific energy consumption
  • blanching
  • Blackberry (Rubus spp)
  • Ultrasound
  • Microwave
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