مدلسازی و بهینه سازی خشک کردن نان بیات با سه خشک کن مختلف

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل، بابل، ایران

2 گروه ترموسینتیک و کاتالیست، دانشکده مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل، بابل، ایران

3 دانشکده مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل، بابل ایران

چکیده

هدف از انجام تحقیق حاضر بررسی فرآیند خشک کردن نان تا رطوبت نسبی 8% با استفاده از سه خشک کن مختلف همرفتی ، میکرو ویو و ترکیبی همرفت- میکروویو می باشد. آزمایشها با استفاده از روش سطح پاسخ و طراحی مرکب مرکزی آنالیز و طراحی شدند. پارامترهای عملیاتی شامل دمای هوا و سرعت هوا برای خشک کن های همرفت و ترکیبی میکروویو-همرفتی و توان میکروویو برای خشک کن های میکروویو و ترکیبی میکروویو- همرفتی مورد ارزیابی قرار گرفتند. زمان خشک کردن، انرژی مصرفی و فعالیت آبی به عنوان پاسخهای فرآیند خشک کردن در نظر گرفته شدند. مقایسه نتایج این سه روش خشک کردن نشان داد که کمترین زمان خشک کردن در خشک کن ترکیبی همرفت-میکروویو روی داد. کمترین انرژی مصرفی متعلق به خشک کن میکروویو و سپس خشک کن میکروویو-همرفتی و خشک کن همرفتی بود. محدوده فعالیت آبی برای هر سه نوع خشک کن در حد مطلوب بدست آمد. سپس فرآیند برای بدست آوردن نقاط کمینه زمان خشک کردن، مصرف انرژی و فعالیت آبی بهینه سازی شد. نقطه بهینه برای خشک کن میکروویو توان 616W ، برای خشک کن همرفتی دمای و سرعت هوای و برای خشک کن میکروویو-همرفتی توان 580W ، دمای و سرعت هوای بدست آمد. خشک کن ترکیبی میکروویو-همرفتی بهترین عملکرد را در شرایط بهینه با زمان خشک کردن ، انرژی مصرفی و فعالیت آبی بدست داد.

چکیده تصویری

مدلسازی و بهینه سازی خشک کردن نان بیات با سه خشک کن مختلف

تازه های تحقیق

  • مقایسه روشهای مختلف خشک کردن نان بیات.
  • استفاده از روش سطح پاسخ برای طراحی و بهینه سازی فرآیند خشک کردن نان بیات.
  • کوتاه ترین زمان خشک کردن با استفاده از خشک کن ترکیبی بدست آمد.
  • کمترین مصرف انرژی مربوط به روش خشک کردن میکروویو بود.
  • محدوده فعالیت آبی برای هر سه نوع خشک کن مطلوب بدست آمد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Optimization and modeling of the stale bread drying with three different dryers

نویسندگان [English]

  • Samaneh Heirani 1
  • Kamyar Movagharnejad 2
  • Sara Nanvakenari 3
1 Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Iran
2 Dept. of Thermo-kinetics & Catalyst, Faculty of Chemical Eng., Babol Noshiravani University of Technology, Babol, Iran
3 Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Iran
چکیده [English]

The present work is aimed to study the drying process of stale bread to a moisture level of 8% wet basis using three different dryers: single convective, single microwave and combined convective-microwave. The experiments were designed and analyzed using response surface methodology with central composite design. Different operating parameters were investigated including air temperature (40–60 °C) and velocity (0.5–1.5 m/s) for single convective and combined convective-microwave dryers and microwave power (90-900 W) for single microwave and combined convective-microwave dryers. The drying time, energy consumption, and water activity of the stale bread were selected as the responses of the drying process. Comparing the results of these three drying methods, it was indicated that the shortest drying time was occurred in the combined microwave-convective dryer. The lowest energy consumption was related to the single microwave dryer (0.019-0.116 kWh), followed by the combined convective-microwave dryer (0.046-0.584 kWh) and single convective dryer (0.588-1.255 kWh). Range of the water activity was obtained desirable for all of the three dryers. The process was then optimized to achieve the minimum drying time, energy consumption, and water activity. The optimal conditions were found to be 616 W for single microwave dryer, 57 ℃ and 1.1 m/s for single convective dryer and 580 W, 50 ℃, and 1.2 m/s for combined convective-microwave dryer. The combined convective-microwave dryer also showed the best performance in the optimal conditions consisted of 1.47 min drying time, 0.083 kWh energy consumption and 0.201 water activity.

کلیدواژه‌ها [English]

  • Combined microwave-convective dryer
  • Stale bread
  • Microwave dryer
  • Convective dryer
  • Response surface methodology
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