نوع مقاله : مقاله پژوهشی
1 دانشجوی دکتری صنایع غذایی/ دانشگاه علوم کشاورزی و منابع طیبعی گرگان
2 استاد گروه مهندسی مواد و طراحی صنایع غذایی دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استادیار گروه زراعت دانشکده کشاورزی، دانشگاه زابل
4 استاد گروه مهندسی بیوسیستم دانشکده کشاورزی دانشگاه فردوسی مشهد
تازه های تحقیق
عنوان مقاله [English]
In recent years, a different method has been studied for processing of juices concurrent with increasing consumer orientation towards foods that have the characteristics close to fresh food and longer shelf life. One of the new methods of heating that causes heat with a different mechanism versus conventional heat treatment is the use of microwaves. In order to implementation of this research; the continuously fluid processing system using microwave was designed and constructed. The PID program was developed to control and monitoring of process. The effect of different output temperatures (60, 70, 80 and 90 °C) select at different power (500, 700 and 900 W) on temperature-time diagrams was investigated. The effects of different temperatures on the engineering properties as well as the changes in PME were evaluated. The results showed that the temperature profiles recorded by NTC sensors at different points of the system were similar for water and orange juice. The use of full-power microwave due to constant turned on of the magnetron caused a more uniform temperature distribution. There was a slight difference in absorbed power (Pabs) values between sour orange juice and tap water, due to the different thermophysical properties between the two fluids. Temperature-time profiles showed a typical delayed phase due to heat absorption by the helical tube and the environment inside the treatment chamber before reaching steady state. The stage of com up time (CUT) had a significant effect on the inactivation of PME. The developed PID program is capable to Intelligent controlling of product processing with microwave technology.