پایش سینتیک خشک کردن لایۀ نازک ریواس طی فرآیند آبگیری فراصوت-اسمز

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

2 دانشیار، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

3 مربی، باشگاه پژوهشگران جوان و نخبگان، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

چکیده

 در این پژوهش تأثیر پیش‌فرایند اسمزـ‌فراصوت در شرایط گوناگون روی پارامترهای سینتیکی خشک‌کردن ریواس بررسی شد. قبل از فرایند خشک‌کردن، نمونه‌های ریواس در معرض پیش‌تیمار فراصوت-اسمز قرار گرفتند و سپس توسط آون جابه‌جایی هوای داغ مجهز به فن گردش هوا خشک شدند. نتایج نشان داد که به‌کارگیری روش پیش‌فرایند اسمز با محلول ساکارز 40درصد و زمان فراصوت 30 دقیقه توانست روند خشک‌کردن را به بیشینۀ مقدار خود برساند. پس از بهینه‌سازی و تعیین بهترین پیش‌تیمار، رفتار خشک‌کردن ریواس در شرایط بهینه توسط 10 مدل تجربی شامل سهمی‌وار، میلی و کوکوک، سیلوا و اِلی، پلگ، و غیره برازش شد. نتایج مدل‌سازی نشان داد که مدل میلی و کوکوک به‌دلیل بالاترین R2 و کمترین χ2 و RMSE به‌عنوان بهترین مدل‌ برای پیش‌بینی منحنی خشک‌کردن ریواس انتخاب شدند. مقادیر این شاخص‌ها به ترتیب 9957/0، 0032/0، و 0256/0 تعیین شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Monitoring the thin layer drying kinetics of rhubarb during ultrasound-osmotic dehydration process

نویسندگان [English]

  • Soheyl Bashari 1
  • Hamid Tavakolipour 2
  • Mohsen Mokhtarian 3
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده [English]

In this research, the effect of ultrasound-osmotic dehydration process in different conditions on the drying kinetics parameters of rhubarb was investigated. Before dying process, rhubarb samples were placed in contact of ultrasound-osmotic pretreatment and then dried by convection hot air dryer equipped with circulated fan. The results showed that using osmotic pretreatment at 40% sucrose solution along with 30 min sonication could the drying rate to reach maximum. After optimization and determination the best pretreatment for final drying, drying behavior of rhubarb in optimal conditions by ten empirical models such as Parabolic, Midli-kucuk, Silva et alii, Peleg and suchlike was fitted. The modelling results showed that, Midli-kucuk model due to the highest R2 and the lowest χ2 and RMSE were selected as goodness model to predict drying curve of rhubarb. The values of these parameters were estimated equal to 0.9957, 0.0032 and 0.0256, respectively.

کلیدواژه‌ها [English]

  • Drying
  • osmotic dehydration
  • Rhubarb
  • Ultrasound waves
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