تغلیظ آب انگور سیاه با استفاده از سیستم ترکیبی گرمایش اهمی-خلاء: پارامترهای کیفی، انرژی مصرفی و راندمان اکسرژی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشگاه کردستان، سنندج، کردستان

2 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه کردستان، سنندج، کردستان

3 گروه مهندسی بیوسیستم، دانشگاه کردستان، سنندج، کردستان، ایران

4 گروه مهندسی علوم باغبانی، دانشگاه کردستان، سنندج، کردستان

چکیده

در این مطالعه، فرایند تغلیظ آب انگور سیاه با استفاده از سامانه ترکیبی گرمایش اهمی-خلاء و تأثیر پارامترهای فشار (۵۰، ۷۰ و kPa ۱۰۰) و گرادیان ولتاژ (10، ۲۰ و V/cm ۳۰) بر زمان فرآوری، انرژی مصرفی ویژه، راندمان اکسرژی، و پارامترهای کیفی ( pH، محتوای فنول کل و فعالیت آنتی اکسیدانی) بررسی شد. نتایج نشان داد افزایش گرادیان ولتاژ، نرخ گرمایش به طور معناداری افزایش و زمان فرآوری را کاهش می دهد. در حالی که ترکیب گرمایش اهمی با خلاء (فشار 75 و kPa50) سبب افزایش زمان فراروی شده است. انرژی مصرفی ویژه در فشار اتمسفر (kPa 100) بین 92/1 تا MJ/kg water 27/2 متغیر بود، در حالی کاهش فشار تا kPa50 سبب افزایش 54/2 الی 42/4 برابری انرژی مصرفی ویژه شده است. بالاترین راندمان اکسرژی (78/18%) در فشار kPa ۱۰۰ و گرادیان ولتاژ V/cm ۳۰ مشاهده شد. از نظر کیفی، کاهش pH (تا ۱۶%) و حفظ محتوای فنول کل (mg GAE/100ml 857) و فعالیت آنتی اکسیدانی (36/19% = IC50) در فشار kPa ۵۰ و گرادیان ولتاژ V/cm 10 بهترین نتایج کیفی بودند. با توجه به نتایج به دست آمده می توان بیان داشت بهینه سازی فرایند تغلیظ با انتخاب سطوح مناسب فشار و گرادیان ولتاژ را برای دستیابی به تعادلی میان کارایی انرژی و کیفیت محصول می تواند در مطالعات آینده مورد بررسی قرار گیرد.

چکیده تصویری

تغلیظ آب انگور سیاه با استفاده از سیستم ترکیبی گرمایش اهمی-خلاء: پارامترهای کیفی، انرژی مصرفی و راندمان اکسرژی

تازه های تحقیق

  • ولتاژهای بالاتر (V/cm 20-30) نرخ فراروری را بهبود دادند، اما باعث کاهش حفظ کیفیت شدند.
  • فشارهای پایین‌تر کیفیت را بهتر حفظ کردند، اما نیاز به انرژی را افزایش دادند.
  • بیشترین بازدهی اگسرژی (78/18%) در V/cm ۳۰ ولت بر سانتی‌متر و kPa ۱۰۰ به دست آمد.
  • بهترین شرایط برای حفظ کیفیت، V/cm ۱۰ و kPa ۵۰ بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Black Grape Juice Concentration via Ohmic-Vacuum Hybrid Heating: Quality Parameters, Energy Consumption and Exergy Efficiency

نویسندگان [English]

  • Nazila Zandi 1
  • Jalal Khodaei 1
  • hosain Darvishi 2
  • Nasser Behroozi-Khazaei 3
  • Mahmoud Koushesh Saba 4
1 Department of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, Iran
2 Department of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, Iran
3 Department of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, Iran
4 Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Kurdistan, Iran
چکیده [English]

In this study, the concentration process of black grape juice using a combined vacuum ohmic heating system was investigated, focusing on the effects of pressure parameters (50, 70, and 100 kPa) and voltage gradient (10, 20, and 30 V/cm) on processing time, specific energy consumption, exergy efficiency, and quality parameters (pH, total phenolic content, and antioxidant activity). The results indicated that increasing the voltage gradient significantly enhanced the heating rate and reduced processing time, while the combination of ohmic heating with vacuum (at 75 and 50 kPa) increased processing time. Specific energy consumption at atmospheric pressure (100 kPa) varied between 1.92 to 2.27 MJ/kg water, while reducing the pressure to 50 kPa led to an increase in specific energy consumption by 4.42 to 5.54 times. The highest exergy efficiency (18.78%) was observed at 100 kPa and a voltage gradient of 30 V/cm. In terms of quality, the reduction in pH (up to 16%) and the retention of total phenolic content (857 mg GAE/100 ml) and antioxidant activity (IC50 = 19.36%) at 50 kPa and a voltage gradient of 10 V/cm yielded the best quality results. Based on the findings, it can be suggested that optimizing the concentration process by selecting appropriate levels of pressure and voltage gradient to achieve a balance between energy efficiency and product quality could be explored in future studies.

کلیدواژه‌ها [English]

  • Ohmic-vacuum heating
  • quality
  • energy consumption
  • exergy efficiency
  • grape juice concentration

مراجع

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فناوری‌های جدید در صنعت غذا
دوره 12، شماره 4
مرداد 1404
صفحه 321-337

فایل ها

سابقه مقاله

  • تاریخ دریافت: 11 اردیبهشت 1404
  • تاریخ بازنگری: 05 خرداد 1404
  • تاریخ پذیرش: 10 خرداد 1404
  • تاریخ اولین انتشار: 10 خرداد 1404
  • تاریخ انتشار: 10 خرداد 1404

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