بهینه‌‌یابی و مدل‌سازی سینتیک انتقال جرم طی فرآیند خشک‌‌کردن کف‏پوشی شیره خرما

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، خوزستان ایران

2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، خوزستان ایران

3 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، خوزستان ایران

4 استادیار، گروه فیزیولوژی و تکنولوژی پس از برداشت، مؤسسه تحقیقات علوم باغبانی، پژوهشکده خرما و میوههای گرمسیری، سازمان تحقیقات، آموزش و ترویج کشاورزی، اهواز، ایران.

چکیده

خشک‌کردن کف‏پوشی یکی از روش‏های جدید خشک‌کردن است که مواد مایع یا نیمه مایع به یک کف پایدار تبدیل شده و سپس در معرض خشک‌کردن توسط هوای داغ قرار می‏گیرند. در این پژوهش، تولید پودر شیره خرما با استفاده از روش خشک کردن کف‏پوشی مورد مطالعه قرار گرفت و فرآیند تولید پودر شیره خرما به روش سطح پاسخ بهینه‏سازی شد. فاکتور‌های مستقل شامل مالتودکسترین (0، 10 و 20 درصد وزنی-وزنی) و آلبومین (5، 10 و 15 درصد وزنی-وزنی) و پاسخ‌ها شامل میزان پایداری و دانسیته کف، رطوبت، شاخص حلالیت آب، شاخص جذب آب، دانسیته فشرده، دانسیته غیر فشرده، pH و آبگیری مجدد بودند. به منظور بررسی رفتار خشک‌کردن کف شیره خرمای بهینه شده، فرایند خشک‌کردن در سه دمای 50، 60 و 70 درجه سلسیوس و در دو ضخامت کف 4 و 6 میلی‏متر بررسی گردید و 11 مدل خشک‌کردن جهت بررسی سینتیک خشک‌کردن مورد استفاده قرار گرفتند. بر اساس نتایج بدست آمده از این مطالعه، مدل پیج قادر به توصیف رفتار خشک ‌شدن کف شیره خرما در تمام دماهای خشک‌کردن و ضخامت کف بود. ضریب نفوذ مؤثر رطوبت نیز با استفاده از قانون دوم فیک محاسبه گردید و در محدوده‏ی 8-10 × 43/2 تا 8-10 × 08/3 متر مربع بر ثانیه و 8-10 × 67/4 تا 8-10 × 21/6 متر مربع بر ثانیه با انرژی فعال‏سازی 95/10 و 05/13 کیلوژول بر مول به ترتیب برای ضخامت‏های 4 و 6 میلی‏متر بود.

چکیده تصویری

بهینه‌‌یابی و مدل‌سازی سینتیک انتقال جرم طی فرآیند خشک‌‌کردن کف‏پوشی شیره خرما

تازه های تحقیق

  • از روش خشک کردن کف پوشانی می توان برای تولید پودر شیره خرما استفاده کرد.
  • غلظت 5 درصد آلبومین 305/5 درصد مالتودکسترین بهترین شرایط جهت تولید کف بود.
  • از مدل پیچ می توان برای توصیف  رفتار خشک شدن کف شیره خرما استفاده کرد.
  • با افزایش دمای خشک کردن و ضخامت کف، ضریب نفوذ نیز افزایش یافت.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Optimization and modeling of mass transfer kinetics during foam-mat drying of date syrup

نویسندگان [English]

  • Mohammad Noshad 1
  • Mohammad Hojjati 2
  • Parisa Ghasemi 3
  • Ahmad Mostaan 4
1 Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Khuzestan Ramin University of Agricultural & Natural Resources, Mollasani, Iran
2 Agricultural Sciences and Natural Resources University of Khuzestan
3 MSc student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan Iran
4 Assistant Professor, Department of Physiology and Postharvest Technology, Horticultural Science Research Institute, Date Palm and Tropical Fruits Research Center, Agricultural Research, Education and Extension Organization (AREEO), Ahvaz, Iran
چکیده [English]

Foam-mat drying is one of the newest drying techniques, in which liquids or semi-liquids are transformed to stable foams and they were then exposed to hot air drying. In this study, the foam-mat drying technique was applied to produce date syrup powder, and the production process of the date syrup powder was optimized using response surface methodology. Independent factors were maltodextrin (0, 10, and 20% w/v) and albumin (5, 10, and 15% w/v), and the responses included foam stability, density, moisture content, water solubility index, water absorption index, bulk density, tapped density, pH, and rehydration ratio. The drying process was performed at three temperatures of 50, 60, and 70 ºC on 4- and 6-mm foam thickness to evaluate the drying behavior of the optimized date syrup foam, and 11 drying models were used to investigate the drying kinetics. According to the results of the present study, Page model was able to describe the drying behavior of date syrup foam at all drying temperatures and foam thicknesses. The effective moisture diffusivity was also calculated using Fick’s second law and it was in the range of 2.43 × 10-8 to 3.08 × 10-8 m2/s and 4.67 × 10-8 to 6.21 × 10-8 m2/s with activation energy values of 10.95 and 13.05 kJ/mole, respectively, for 4- and 6-mm foam thicknesses.

کلیدواژه‌ها [English]

  • Date syrup
  • Maltodextrin
  • Foam-mat drying
  • Optimization

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فناوری‌های جدید در صنعت غذا
دوره 7، شماره 4
مرداد 1399
صفحه 535-550

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سابقه مقاله

  • تاریخ دریافت: 23 دی 1398
  • تاریخ بازنگری: 12 فروردین 1399
  • تاریخ پذیرش: 30 فروردین 1399

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