2استادیار گروه مهندسی مکانیک بیوسیستم دانشگاه شهرکرد
3عضو هیئت علمی
تاریخ دریافت: 16 مرداد 1395،
تاریخ بازنگری: 27 آذر 1395،
تاریخ پذیرش: 15 دی 1395
چکیده
اندازهگیری و پایش غلظت قند شربت چغندرقند به شکل پیوسته و در مراحل مختلف پخت و تغلیظ یکی از نیازهای اساسی صنعت شکر میباشد. در این مطالعه یک نمونه حسگر دیالکتریک استوانهای با قابلیت توسعه برای اندازهگیری برخط غلظت قند شربت چغندرقند ساخته شد و مورد ارزیابی قرار گرفت. این حسگر متشکل از یک استوانه فولادی و مغزی به عنوان قطبهای خازن میباشد که توسط کابل هممحور به دستگاههای ژنراتور و تحلیلگر طیف متصل میشود. با آزمون آزمایشگاهی، پاسخ حسگر در پنج غلظت مختلف شربت چغندرقند با درصدهای بریکس 5/26، 9/37، 7/48، 1/54 و 62 آزمون شد و طیفهای دامنه بر حسب فرکانس (A-F) در بازهMHz 150-0 بدست آمد. نتایج نشان داد که فرکانس تشدید در تناوبهای اول و دوم با درصد بریکس رابطه قوی خطی با شیب مثبت دارد. به طور معکوس این ارتباط قوی با ضرایب تبیین 99/0 و 98/0 به ترتیب برای تناوب اول و دوم تشدید بین ضریب دیالکتریک شربت و درصد بریکس حاصل شد به طوری که با افزایش درصد بریکس ضریب دیالکتریک کاهش یافت. یافتههای این مطالعه نشان داد که روش دیالکتریک میتواند یک روش توانمند و کاربردی در اندازهگیری درصد بریکس شربت چغندرقند در کارخانههای قند باشد.
Developing and testing of a cylindrical dielectric sensor for measuring sugar concentration of sugar beet syrup
نویسندگان [English]
Mahdi Ghasemi-Varnamkhasti2؛
چکیده [English]
Continuous (on-line) measuring and monitoring of sugar concentration of sugar beet syrup at different stages of cooking and concentrating processes is one of the fundamental needs of sugar industry. In this study, a cylindrical dielectric sensor was developed and evaluated for measuring the sugar concentration of sugar beet syrup in terms of %Brix. The sensor consists of a cylindrical steel tube and a central core as the capacitor electrodes connected to function generator and spectrum analyzer by coaxial cable. For the laboratory tests, sugar beet syrups at five different concentrations of sugar (i.e. %Brix of 26.5, 37.9, 48.7, 54.1 and 62) were tested using the sensor where frequency was swept between 0-150 MHz. Amplitude-frequency spectra at different %Brix were further analyzed. The results showed strong positive correlations between the first (R2= 0.99) and second (R2= 0.98) resonance frequency and %Brix. Calculated dielectric constants decreased with increasing %Brix of the syrup samples. It was concluded that the dielectric sensor is a promising instrument for measuring the %Brix of sugar beet syrup. The development of this sensor for online measurement of sugar concentration in sugar factory is recommended.
کلیدواژه‌ها [English]
Cylindrical dielectric sensor, Sugar beet syrup, Brix, Resonant frequency
مراجع
Angkawisittpan, N. & Manasri, T. (2012). Determination of sugar content in sugar solutions using interdigital capacitor sensor. Measurement Science Review, 12, 8-13.
Bagheri, R., Mireei, A., Sadeghi, M., Masumi, A. & Mumkesh, Sh. (2015). Non-destructive dielectric method to measure moisture of date. Iranian Journal of Biosystems Engineering, 45, 97-104, (In Farsi)
Farokhi, F. (2012). Measure important chemical changes dilute & concentrated syrup storage in order to optimize the production of sugar & waste control, National conference on food, Islamic Azad University of Quchan, Iran.
Guo, W., Fang, L., Liu, D. & Wang, Zh. (2015). Determination of soluble solids content & firmness of pears during ripening by using dielectric spectroscopy. Computers & Electronics in Agriculture, 117, 226-233.
Guo, W., Liu, Y., Zhu, X. & Wang, Sh. (2011). Dielectric properties of honey adulterated with sucrose syrup. Food Engineering, 107, 1-7.
Guo, W., Nelson, S. O., Trabelsi, S. & Kays, S. J. (2007). Dielectric properties of honeydew melons & correlation with quality. Microwave Power & Electromagnetic Energy, 41, 44-54.
Guo, W., Zhu, X. & Nelson, S. O. (2010). Permittivities of watermelon pulp & juice & correlation with quality indicators. Food Properties, 16, 475-484.
Harland, J. I., Jones, C. K. & Hufford, C. (2006) Sugar beet. In: Draycott, A. P. (ed.), Chicester, United Kingdom, Blackwell Publishing. 514 p.
Hayati, A., Raoufat, M. H. & Kamgar, S. 2014. Feasibility of fruit capacitive characteristics for estimating sugar of apple. In Proceedings of 8th National Congress on Agr., Machinery Eng. (Biosystem) & Mechanization, 29-31 June, Ferdowsi University, Mashhad, Iran, pp.801-816. (In Farsi)
Hoog, N. A., Olthuis, W., Mayer, M. J. J., Yntema, D., Miedema, H. & van-den-Berg, A. (2012). On-line fingerprinting of fluids using coaxial stub resonator technology. Sensors and Actuators B: Chemical, 163, 90-96.
Hoog, N. A. (2014). Stub resonators transmission line based water sensors. Ph. D. dissertation. University of Twente.
Jackson, B. & Jayanthy, T. (2014). Determination of sucrose in raw sugarcane juice by microwave method. Indian Journal of Science & Technology, 7, 566-570.
Kudra, T., Raghavan, G. S. V., Akyel, C., Bosisio, R. & van-de-Voort, F. R. (1992). Electromagnetic properties of milk & its constituents at 2.45 MHz. International Microwave Power Institute Journal, 27, 199-204.
Mireei, A., Bagheri, R., Sadeghi, M. & Shahraki, A. (2016). Developing an electronic portable device based on dielectric power spectroscopy for non-destructive prediction of date moisture content. Sensors and Actuators A, 247,289-297.
Naderi-Boldaji, M., Fazeliyan-Dehkordi, M., Mireei, S. A. & Ghasemi-Varnamkhasti, M. (2015). Dielectric power spectroscopy as a potential technique for the non-destructive measurement of sugar concentration in sugarcane. Biosystems Engineering, 140, 1-10.
Skierucha, W., Wilczek, A. & Szyplowska, A. (2012). Dielectric spectroscopy in agrophysics. International Agrophysics, 26, 187-197.
Tanaka, F., Uchino, T., Hamanaka, D., Gregory-Atungulu, G. & Hung, Y. (2008). Dielectric properties of mirin in the microwave frequency range. Food Engineering, 89, 435-440.
Tulasidas, T. N., Raghavan, G. S. V., van-de-Voort, F. & Girard, R. (1995). Dielectric properties of grapes & sugar solutions at 2.45 GHz. Microwave Power & Electromagnetic Energy, 30, 117-123.
Venkatesh, M. S. & Raghavan, G. S. V. (2004). An overview of microwave processing & dielectric properties of agri-food materials. Biosystems Engineering, 88, 1-18.
Zhu, X., Guo, W. & Wu, X. (2011). Frequency & temperature dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating. Food Engineering, 109(2), 258-266.
ابتدای صفحه