بررسی اثرات نوع الکترود و گرادیان ولتاژ بر تغلیظ آب انگور به روش گرمایش اهمی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

2 گروه مکانیک، دانشگاه آزاد اسلامی، واحد ورامین پیشوا، ورامین

10.22104/jift.2020.3827.1906

چکیده

گرمایش اهمی، فرآیندی گرمایشی است که با عبور جریان الکتریسته متناوب از داخل ماده غذایی ایجاد گرما می­کند. در این تحقیق، اثر گرادیان­ولتاژ (10، 14، 18 و V/cm22) و نوع الکترود (فولاد زنگ​نزن، آلومینیوم و برنجی) در فرآیند تغلیظ آب­انگور به کمک سامانه گرمایش اهمی، مورد بررسی قرار گرفت. نتایج به​دست آمده نشان داد که گرایان­ولتاژ و نوع الکترود بر روی مدت​زمان گرمایش، انرژی مصرفی و همچنین عملکرد سامانه گرمایش تأثیر معنی­دار دارد (p <0.01). با افزایش گرادیان­ولتاژ در هر سه نوع الکترود، مدت​زمان گرمایش و انرژی مصرفی کاهش، ولی عملکرد سامانه افزایش یافت. در همه الکترودها و در همه گرادیان­های ولتاژی، با گذشت زمان در طول گرمایش اهمی، هدایت الکتریکی از مقدار اولیه افزایش یافت؛ هرچند با افزایش گرادیان­ولتاژ هدایت الکتریکی ماده غذایی کاهش می­یابد. بهترین عملکرد سامانه گرمایش اهمی در الکترود فولاد زنگ​نزن و در گرادیان​ولتاژی V​/​c​m2​​​​​​​​​​2​ برابر با 09/85​٪ به​دست آمد.

چکیده تصویری

بررسی اثرات نوع الکترود و گرادیان ولتاژ بر تغلیظ آب انگور به روش گرمایش اهمی

تازه های تحقیق

  • در این تحقیق اثر گرادیان­ولتاژ و نوع الکترود در فرآیند تغلیظ آب­انگور به کمک سامانه گرمایش اهمی مورد بررسی قرار گرفته است.
  • گرایان­ولتاژ و نوع الکترود بر روی مدت زمان گرمایش، انرژی مصرفی و همچنین عملکرد سامانه گرمایش اهمی تاثیر معنی­دار دارد.
  • کمترین زمان گرمایش، کمترین انرژی مصرفی و بهترین راندمان در الکترود فولاد زنگ نزن قابل حصول می باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method

نویسندگان [English]

  • Mehdi Shafie 1
  • Mehdi Khojastehpour 1
  • Mohammad Hossein Aghkhani 1
  • Mehdi Tarkian 2
1 Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 Department of Mechanics, Islamic Azad University, Varamin-Pishva
چکیده [English]

Nowadays, energy efficient systems are needed for concentrated juice production. Ohmic heating is one of these systems. In this study, the effect of ohmic heating technique on parameters such as: types of electrode (stainless steel, aluminum and brass), voltage gradient (10, 14, 18 and 22 V/cm), electrical conductivity, heating rate, pH and energy consumption of grape juice samples in the temperature range of 26-90℃ was investigated. The results showed that the effect of voltage gradient was statistically significant on the electrical conductivity, ohmic heating time, heating rate, pH, energy consumption and system performance coefficient (SPC) (p < 0.05). The best efficiency (85.09%) was observed for stainless steel electrodes and 22V/cm voltage gradient. By increasing the voltage gradient in all three electrodes (stainless steel, aluminum and brass), the heating time and energy consumption decreased, but the performance of the system increased. As the voltage gradient increased, time, pH and specific energy consumption decreased. The increase in concentration of grape juice was significantly increased electrical conductivity. The effect of electrodes on the heating rate of grape juice concentrated was not statistically different.

کلیدواژه‌ها [English]

  • Electrical conductivity
  • Grape juice
  • Ohmic heating
  • Thermal Conductivity
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