تعیین پارامترهای عملکردی بهینه خشک کن ترکیبی مادون قرمز- همرفت در خشک کردن ورقه‌های موز

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه تبریز

2 گروه علوم و صنایع غذایی، پردیس بین المللی دانشگاه تبریز

چکیده

چکیده
تولید محصول خشک با کیفیت قابل قبول یکی از اهداف مهندسی پس از برداشت در مقیاس صنعتی است. بر اساس اطلاعات موجود در منابع، کیفیت محصول خشک تولیدی با استفاده از فناوری ­های نوین مانند خشک­ کن ­های ترکیبی مادون­قرمز- همرفت نسبت به خشک­ کن ­های همرفتی منفرد بالاتر است. بنابراین، بررسی تاثیر مشخصه­ های عملکردی فرآیندهای خشک­ کنی روی خواص مهندسی  و کیفیت محصول نهایی ضروری بوده و رعایت آنها در طراحی و مدل­سازی خشک­ کن ­ها ضروری است. در این مطالعه با استفاده از خشک­ کن ترکیبی ساخته شده، در شرایط مختلف خشک­ کردن موز مانند کاربرد دماها (55، 65 و 75 درجه سانتی­گراد) و ضخامت ­های مختلف محصول (4 و 6 میلی­متر) ، مشخصاتی از قبیل ضریب نفوذ موثر رطوبت، چروکیدگی و شاخص­ های جذب مجدد آب مورد آزمون قرار گرفت. در دمای خشک­ کردن 75 درجه سانتی‌گراد مادون قرمز، سرعت هوای ۷/۰ متر بر ثانیه و دمای 50  درجه سانتی­گراد هوای گرم، کمترین زمان خشک­شدن در حدود 83 دقیقه برای ورقه ­های با ضخامت 4 میلی­متر حاصل شد. ضریب نفوذ مؤثر رطوبت تابعی از دمای خشک­ کردن و ضخامت ورقه ­های موز بوده و بین 10-10×81/5 تا 9-10×141/2 متر­مربع بر ثانیه متغیر بود. ضخامت محصول اثر معنی­داری روی ظرفیت جذب مجدد آب و ظرفیت حفظ ماده خشک داشت. در محدوده دمایی مورد مطالعه اثر دما و ضخامت روی  چروکیدگی غیر معنی­ دار بود ولی این مشخصه تابعی از رطوبت نمونه به­ صورت خطی افزایش یافت. بنابراین، اعمال چروکیدگی به صورت تابعی از دما و ضخامت در شبیه ­سازی فرآیند الزامی نیست.
 

کلیدواژه‌ها


عنوان مقاله [English]

Determination of Optimum Performance Characteristics of Combined Infrared- Convectional Dryer in Drying of Banana Slices

نویسندگان [English]

  • Habibeh Nalbandi 1
  • Syied Sadegh Seiiedlou Heris 1
  • Parviz Ahmadi Gheshlagh 2
1 Department of Biosystems Engineering, Agricultural faculty, University of Tabriz
2 Department of Food Engineering, International Campus University of Tabriz, Iran
چکیده [English]

Abstract
Producing any dried product with acceptable quality is one of the main processes in the postharvest engineering. Several researchers reported the high quality of the product dried with new drying methods such as combined infrared-convectional drying methods compared with ones dried with convectional dryers. Evaluation of drying method and their effects on dried product could increase the quality of the final product and be used in designing and engineering of dryers. In this research, a constructed combined infrared-convectional dryer was evaluated at the various drying temperatures for banana slices with various thicknesses at the constant air temperature. The experiments were performed to calculate the values for effective moisture diffusivity, shrinkage percentage, and rehydration ability of banana slices. The drying duration of the slices with a thickness of 4 mm was 83 min at the infrared drying temperature of 75 °C, the air velocity of 0.7 ms-1 and the air temperature of 50°C. The effective moisture diffusivity was varied from 5.81×10-10 to 2.14×10-9 m2 s-1; as a function of drying temperature and slices thickness. The results indicated that the effect of slice thickness was significant on the rehydration ability of dried products. The drying temperature and the slice thickness had no significant effect on the shrinkage of the slices. This property was increased linearly as a function of moisture content. Therefore, it is not essential to consider the shrinkage as a function of temperature and thickness during the simulation process.

کلیدواژه‌ها [English]

  •  Keywords: Banana
  • Combined drying
  • Effective moisture diffusivity
  • Infrared-convectional
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