مدل سازی ریاضی سینتیک خشک شدن برگه توت‌فرنگی در خشک‌کن مایکروویو- جریان هوای گرم

نوع مقاله: مقاله پژوهشی

نویسندگان

استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران

چکیده

در این پژوهش یک خشک­کن مایکروویو- هوای گرم مجهز به سیستم کنترل توان مایکروویو و سیستم تصویربرداری برخط برای مدل­سازی سینتیک خشک کردن برگه توت­فرنگی استفاده شد. تیمارهای هوای گرم با دماهای 50، 60 و 70 درجه سلسیوس، سرعت هوای 5/0 متربرثانیه و تیمارهای مایکروویو با چگالی توان 7/2، 5/3 و 5 وات بر گرم و دمای 40 درجه سلسیوس انجام گرفت. نتایج نشان داد که مدل پیج با R2 (9987/0-9945/0) و RMSE (0213/0- 0097/0) و مدل لگاریتمی با R2 (9996/0-9984/0) و RMSE (01437/0- 006276/0) دارای بهترین برازش به­­ترتیب بر روی داده­های مایکروویو و هوای گرم بودند. همچنین سینتیک تغییرات رنگ کلی (∆E) نشان داد که در خشک­کن مایکروویو بیشترین تغییرات رنگ در ابتدای فرایند رخ می‌دهد و در انتهای فرآیند تقریباً به10 می­رسد.  ولی در روش هوای گرم تغییرات رنگ در طول فرآیند بتدریج افزایش می­یابد و در انتها به بیشتر از 15 می­رسد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Mathematical Modeling of Drying Kinetic of Strawberry Slice in Microwave-Hot Air Dryer

نویسندگان [English]

  • Nasser Behroozi-Khazaei
  • hosain darvishi
Department of Biosystems Engineering, Agriculture Faculty, University of Kurdistan, Sanandaj, Iran
چکیده [English]

In this study, a hot air- microwave dryer equipped to imaging system was used for modeling of drying kinetics of strawberry slice. The experiments were conducted at three levels of hot air temperature of 50, 60, and 70  C with 0.5 m/s air velocity as well as three levels of microwave power density of 2.7, 3.5 and 5 W/g with 40 C air temperature. In order to estimate the drying curve, seven different thin layer mathematical drying models were fitted to experimental data and according to the obtained results, Page’s model could satisfactorily describe the drying curve with highest R2 value (0.9945-0.9987) and lowest RMSE (0.0097-0.0213) of microwave data and Logarithmic model could describe the drying curve with highest R2 value (0.9945-0.9987) and lowest RMSE (0.0097-0.0213) of hot air drying data. Also ∆E color kinetic demonstrated that highest color changes were happened in the initial drying stage and remained constant in the other drying stage in microwave and finally the ∆E value changed in any power density near 10. But in hot air drying the color changes occurred progressively during drying process and reached upper than 15. 

کلیدواژه‌ها [English]

  • Moisture content
  • Color kinetic
  • Drying time
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