ارزیابی برخی ویژگی‌های ترمودینامیکی و فیزیکی برش‌های مختلف سیر تحت خشک‌کردن به روش مایکروویو با پیش‌تیمار فراصوت

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار، دانشگاه محقق اردبیلی

2 گروه مهندسی مکانیک بیوسیستم، دانشگاه محقق اردبیلی، اردبیل، ایران.

چکیده

< p>سیر دارای خواص فراوان دارویی، در صنعت غذایی است. در پژوهش حاضر، تأثیر پیش تیمار فراصوت (در سه سطح زمانی 10 min ، 20 و 30) بر برخی ویژگی‌های ترمودینامیکی و فیزیکی سیر خشک شده با استفاده از مایکروویو در توان‌های مختلف (W 100، 200 و 300) و ضخامت‌های متفاوت (mm 2، 4 و 6) مورد بررسی قرار گرفت. برای توصیف نسبت رطوبت طی خشک‌کردن سیر از 10 مدل ریاضی استفاده شد. نتایج حاصل از این بررسی نشان داد که مقدار انرژی مصرفی ویژه با افزایش زمان فراصوت، توان مایکروویو و همچنین با کاهش ضخامت نمونه‌ها، به طور معنی‌داری (p

چکیده تصویری

ارزیابی برخی ویژگی‌های ترمودینامیکی و فیزیکی برش‌های مختلف سیر تحت خشک‌کردن به روش مایکروویو با پیش‌تیمار فراصوت

تازه های تحقیق

  • خشک­کردن برش­های سیر با استفاده خشک کن مایکروویو و پیش­تیمار فراصوت
  • بهترین مدل ریاضی برای پیش­بینی نرخ خشک­کردن سیر، مدل  Logisticبود.
  • مقدار ضریب پخش رطوبت با افزایش توان مایکروویو و زمان فراصوت و ضخامت نمونه‌ها افزایش ‌یافت.
  • پایین‌ترین مقدار انرژی مصرفی ویژه در توان بالای مایکروویو، زمان بالای فراصوت و کمترین ضخامت سیر مشاهده شد.
  • میزان چروکیدگی با افزایش توان مایکروویو، زمان فراصوت و کاهش ضخامت نمونه، کاهش یافت.
  • با کاهش توان مایکروویو، ضخامت نمونه‌ها و همچنین افزایش زمان فراصوت مقدار ارزش رنگ روند کاهشی داشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment

نویسندگان [English]

  • Ebrahim Taghinezhad 1
  • Mohammad Kaveh 2
1 Associate Prof. / University of Mohaghegh Ardabili
2 Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
چکیده [English]

< p >Garlic has many medicinal properties in the food industry. In this study was investigated the effect of ultrasonic pretreatment (10, 20 and 30 min) on some thermodynamic and physical properties of dried garlic at thicknesses (2, 4 and 6 mm) using microwave at different power (100, 200 and 300 W). 10 mathematical models were used to describe the moisture ratio during garlic drying. The obtained results from this investigation showed that specific energy consumption (SEC) decreased significantely (p < 0.05) with increasing ultrasonic time, microwave power as well as with decreasing the thickness of samples. Fitting the mathematical models to the moisture ratios with the experimental data showed that the Logistic model can satisfactorily satisfy the drying curve of the samples in a microwave dryer with ultrasonic pretreatment with high correlation coefficient (R2 = 0.9996), minimum root mean square error (RMSE = 0.0113), and chi-square (χ2 = 0.0009) to describe. Effective moisture diffusion coefficient of the dried samples was found to be 8.04×10-11 to 1.64×10-9 m2/ s. The highest and lowest SEC was 340 and 35.87 kWh/kg, respectively. The results showed that increasing the microwave power, ultrasonic time, and decreasing thickness of the samples reduced significantely (p < 0.05) the shrinkage. By decreasing the microwave power and thickness of the samples as well as increasing the ultrausonic time, reduced significantely (p < 0.05) the color value.

کلیدواژه‌ها [English]

  • specific energy consumption
  • Shrinkage
  • Garlic
  • Ultrosonic
  • Microwave
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