مدل سازی سینتیک از دست دادن رطوبت طی فرآیند سرخ کردن عمیق قطعات سیب زمینی پیش تیمارشده با مافوق صوت و خشک کردن

نقوی, عنایت الله; دهقان نیا, جلال; قنبرزاده, بابک

doi:10.22104/jift.2014.38

مدل سازی سینتیک از دست دادن رطوبت طی فرآیند سرخ کردن عمیق قطعات سیب زمینی پیش تیمارشده با مافوق صوت و خشک کردن

نوع مقاله : مقاله پژوهشی

نویسندگان

¹ دامشجوی دکترا، علوم و صنایع غذایی، دانشگاه تبریز

² استادیار، علوم و صنایع غذایی، دانشگاه تبریز

³ دانشیار، دانشگاه تبریز

10.22104/jift.2014.38

چکیده

این تحقیق، با هدف بررسی تأثیر پیش‌تیمارهای مافوق‌صوت و خشک‌کردن بر محتوی رطوبتی، ضریب انتشار مؤثر رطوبت و انرژی فعال‌سازی قطعات سیب‌زمینی و همچنین، مدل‌سازی محتوی رطوبتی طی فرآیند سرخ‌کردن عمیق انجام شد. بدین منظور، پیش‌تیمار مافوق‌صوت در دو سطح بسامد 28 و 40 کیلو‌هرتز و زمان 15 دقیقه و همچنین، پیش‌تیمار خشک‌کردن در دو زمان 8 و 15 دقیقه و دمای C°80 صورت گرفته و سپس سرخ‌کردن قطعات سیب‌زمینی در دماهای 150، 170 و C°190 به مدت 60، 120، 180 و 240 ثانیه انجام شد. از طرف دیگر، به منظور مدل‌سازی محتوی رطوبتی، داده‌های آزمایشی با شش مدل تجربی (1 مدل از کارهای تحقیقاتی قبلی و 5 مدل پیشنهادی در این تحقیق) و قانون دوم فیک برازش شد. نتایج نشان داد که پیش‌تیمارهای مافوق‌صوت و خشک‌کردن در زمان 15 دقیقه به صورت مجزا، محتوی رطوبتی را به طور معنی‌داری نسبت به نمونه شاهد کاهش می‌دهند. همچنین، در نمونه‌های پیش‌تیمار شده به صورت تلفیقی، کاهش در محتوی رطوبتی نسبت به نمونه شاهد از لحاظ آماری معنی‌دار بود. علاوه بر این، با افزایش دما، میزان ضریب انتشار مؤثر رطوبت افزایش یافت و محدوده به‌دست‌آمده برای آن،m2/s 8-10×20/6 - 8-10×57/3 بود. از طرف دیگر، مدل‌های به‌کار-رفته با 1 - 9455/0 = R2 و 048/0 - 001/0 = RMSE، به خوبی داده‌های آزمایشی را برازش کردند. همچنین، از طریق انجام تجزیه و تحلیل رگرسیون چند متغیره، مدل‌هایی با R2 بالا نیز، به جهت قابلیت کاربرد در شرایط مختلف زمان و دمایی فرآیند سرخ‌کردن عمیق نمونه‌های مختلف، پیشنهاد شد.

کلیدواژه‌ها

موضوعات

مهندسی صنایع غذایی

عنوان مقاله [English]

Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying

نویسندگان [English]

Enayat-Allah Naghavi ¹
Jalal Dehghannya ²
Babak Ghanbarzadeh ³

¹ Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

² Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

³ Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

چکیده [English]

The aim of this study was to investigate the effect of ultrasound and pre-drying treatments on moisture content, effective moisture diffusivity coefficient and the activation energy as well as modeling moisture content during deep-fat frying of potato strips. Ultrasound pretreatment was performed at 28 and 40 kHz for 15 min and drying pretreatment were conducted at 80°C for 8 and 15 min. Then, the frying process was done at 150, 170 and 190°C for 60, 120, 180 and 240 seconds. In order to model moisture content, experimental data were fitted with six empirical models (1 model from published literature works and 5 models proposed in this study) and Fick’s second law. The results showed that the separate ultrasound and the 15-minutes drying pretreatments significantly reduced the moisture content compared to control samples. Also, in samples treated with both the pretreatments, the moisture content reduced significantly compared to controls. Moreover, with increasing temperature, effective moisture diffusivity coefficient increased in the range between 3.57×10^-8- 6.20×10^-8m²/s. In addition, applied models were well fitted to experimental data with R²= 0.9455-1 and RMSE = 0.001-0.048. Also, through multiple regression analysis, models with high R² were proposed that are applicable to the different conditions in terms of time and temperature of the deep-fat frying process.

کلیدواژه‌ها [English]

Deep-fat frying
Drying
Modeling
Moisture content
Potato
Ultrasound

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