بررسی انتقال جرم و سینتیک خشک کردن موسیر به روش مایکرویو

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه مهندسی شیمی، دانشگاه صنعتی جندی شاپور دزفول، دزفول، ایران

چکیده

موسیر یکی از گیاهان بومی ایران با خواص آنتی‏اکسیدانی و ضدمیکروبی است. در این پژوهش، تأثیر روش مایکروویو (در توان‌های 450، 600، 750 و 900 وات) بر مشخصه‏های خشک‏کردن موسیر بررسی گردید. بررسی سینتیک فرآیند نشان داد که از بین 10 مدل ریاضی متداول، مدل دو جمله‏ای بهترین انتخاب در محدوده‌ی توان450 وات تا 900 وات بود. با افزایش توان مایکرویو، زمان خشک‏شدن کاهش و سرعت آن افزایش یافت. کمترین زمان خشک‌کردن در 900 وات و برابر 18 دقیقه بود که در مقایسه با خشک‌کردن با هوای گرم (400 دقیقه) 5/95 % کاهش داشت. نتایج نشان داد با افزایش توان مایکرویو ضریب نفوذ افزایش و انرژی فعال‌سازی کاهش می‌یابد. بیشترین ضریب نفوذ، 7-10×2/1 مترمربع بر ثانیه و کمترین انرژی فعالسازی، 3/5 وات بر گرم برای توان 900 وات به دست آمد. توان بهینه از لحاظ تغییر رنگ کل 450 وات و از نظر شاخص قهوه‏ای شدن 900 وات بود.

کلیدواژه‌ها


عنوان مقاله [English]

Study on the Mass Transfer and Drying Kinetics of Allium stipitatum by Microwave Method

نویسندگان [English]

  • Habib Abbasi
  • Narges Layeghiniya
  • Fatemeh Bibak
  • Safoora Karimi
Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran.
چکیده [English]

Shallot (Allium stipitatum) is one of the native plants of Iran with antioxidant and antimicrobial properties. In this study, the effect of microwave method (in the powers of 450, 600, 750 and 900W) on drying characteristics of Shallot was investigated. Process kinetics study showed that among 10 common mathematical models, two term model was the best choice in the power range of 450 to 900W. As the power of the microwave increased, the drying time was decreased and its drying rate was increased. The minimum drying time was 18 minutes at 900 W, which was 95.5% less than hot air drying time (400 minutes). The results showed that with increasing microwave power, the diffusion coefficient increases and the activation energy decreases. The maximum effective moisture diffusivity was obtained 1.2×10-7 (m2/s) and the minimum activation energy was obtained 5.3 W/g for microwave power of 900 W. The optimum power was 450W in terms of total color change (∆E) and 900W in terms of browning index (BI).

کلیدواژه‌ها [English]

  • "Activation energy"
  • "Color parameters"
  • "Microwave method"
  • "Drying kinetics"
  • "diffusivity"
 
 
Aamir, M., & Boonsupthip, W. (2017). Effect of microwave drying on quality kinetics of okra. Journal of Food Science and Technology, 54(5), 1239-1247.
Ahmed, N., Singh, J., Chauhan, H., Anjum, P. G. A., & Kour, H. (2013). Different drying methods: Their applications and recent advances. International Journal of Food Nutrition and Safety, 4(1), 34-42.
Akpinar, E. K., & Toraman, S. (2016). Determination of drying kinetics and convective heat transfer coefficients of ginger slices. Heat and Mass Transfer, 52(10), 2271-2281.
Al-Harahsheh, M., Ala’a, H., & Magee, T. (2009). Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration. Chemical Engineering and Processing: Process Intensification, 48(1), 524-531.
Alibas, I. (2007). Microwave, air and combined microwave–air-drying parameters of pumpkin slices. LWT-Food Science and Technology, 40(8), 1445-1451.
Andrés, A., Bilbao, C., & Fito, P. (2004). Drying kinetics of apple cylinders under combined hot air–microwave dehydration. Journal of Food Engineering, 63(1), 71-78.
Arslan, D., & Özcan, M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513.
Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., & Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat and Mass Transfer, 56(1), 315-320.
Azadi, H. G., Ghaffari, S. M., Riazi, G. H., Ahmadian, S., & Vahedi, F. (2008). Antiproliferative activity of chloroformic extract of Persian Shallot, Allium hirtifolium, on tumor cell lines. Cytotechnology, 56(3), 179-185.
Azimi-Nejadian, H., & Hoseini, S. S. (2019). Study the effect of microwave power and slices thickness on drying characteristics of potato. Heat and Mass Transfer, 55(10), 2921-2930.
Babalis, S. J., Papanicolaou, E., Kyriakis, N., & Belessiotis, V. G. (2006). Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). Journal of Food Engineering, 75(2), 205-214.
Bouraoui, M., Richard, P., & Durance, T. (1994). Microwave and convective drying of potato slices. Journal of Food Process Engineering, 17(3), 353-363.
Chen, D., Xing, B., Yi, H., Li, Y., Zheng, B., Wang, Y., & Shao, Q. (2020). Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.). LWT, 120, 108913.
Crank, J. (1979). The mathematics of diffusion. Oxford university press.
Dadali, G., & Özbek, B. (2008). Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity. International Journal of Food Science & Technology, 43(8), 1443-1451.
Darvishi, H., Khoshtaghaza, M. H., & Minaei, S. (2014). Drying kinetics and colour change of lemon slices. International Agrophysics, 28(1), 1-6.
Demiray, E., Seker, A., & Tulek, Y. (2017). Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat and Mass Transfer, 53(5), 1817-1827.
Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Sciences, 33(4), 367-376.
Ebrahimi, R., Zamani, Z., & Kashi, A. (2009). Genetic diversity evaluation of wild Persian shallot (Allium hirtifolium Boiss.) using morphological and RAPD markers. Scientia Horticulturae, 119(4), 345-351.
Evin, D. (2012). Thin layer drying kinetics of Gundelia tournefortii L. Food and Bioproducts Processing, 90(2), 323-332.
Harish, A., Vivek, B., Sushma, R., Monisha, J., & Krishna Murthy, T. (2014). Effect of microwave power and sample thickness on microwave drying kinetics elephant foot yam (Amorphophallus Paeoniifolius). American Journal of Food Science and Technology, 2(1), 28-35.
Henderson, S. (1974). Progress in developing the thin layer drying equation. Transactions of the ASAE, 17(6), 1167-1168.
Hendorson, S. (1961). Grain Drying Theory, I: Temperature Effect on Drying Coefficient. Journal of Agricultural Engineering Research, 6(3), 169-174.
Hojjati, M., Noguera-Artiaga, L., Wojdyło, A., & Carbonell-Barrachina, Á. A. (2015). Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.). Food Science and Biotechnology, 24(6), 1995-2001.
Horuz, E., Bozkurt, H., Karataş, H., & Maskan, M. (2017). Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat and Mass Transfer, 53(6), 2117-2127.
Horuz, E., & Maskan, M. (2015). Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology, 52(1), 285-293.
İlter, I., Akyıl, S., Devseren, E., Okut, D., Koç, M., & Ertekin, F. K. (2018). Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics. Heat and Mass Transfer, 54(7), 2101-2112.
Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., & Li, C. (2019). Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118, 67-76.
Karam, M. C., Petit, J., Zimmer, D., Djantou, E. B., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32-49.
Karathanos, V. T. (1999). Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 39(4), 337-344.
Kesbi, O. M., Sadeghi, M., & Mireei, S. A. (2016). Quality assessment and modeling of microwave-convective drying of lemon slices. Engineering in Agriculture, Environment and Food, 9(3), 216-223.
Lahsasni, S., Kouhila, M., Mahrouz, M., & Jaouhari, J. (2004). Drying kinetics of prickly pear fruit (Opuntia ficus indica). Journal of Food Engineering, 61(2), 173-179.
Łechtańska, J., Szadzińska, J., & Kowalski, S. (2015). Microwave-and infrared-assisted convective drying of green pepper: Quality and energy considerations. Chemical Engineering and Processing: Process Intensification, 98, 155-164.
Lee, J. H., & Kim, H. J. (2009). Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT-Food Science and Technology, 42(1), 180-186.
Lemus‐Mondaca, R., Vega‐Gálvez, A., Moraga, N. O., & Astudillo, S. (2015). Dehydration of S tevia rebaudiana B ertoni Leaves: Kinetics, Modeling and Energy Features. Journal of Food Processing and Preservation, 39(5), 508-520.
Lewis, W. K. (1921). The rate of drying of solid materials. Industrial & Engineering Chemistry, 13(5), 427-432.
Lv, W., Lv, H., Jin, X., Cui, Z., & Su, D. (2019). Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying. Drying Technology, 38(13), 1806-1816.
Maisnam, D., Rasane, P., Dey, A., Kaur, S., & Sarma, C. (2017). Recent advances in conventional drying of foods. Journal of Food Technology and Preservation, 1(1).
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44(2), 71-78.
Maskan, M. (2001a). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 177-182.
Maskan, M. (2001b). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.
Midilli, A., Kucuk, H., & Yapar, Z.  (2002).  A new model for single-layer drying. Drying Technology, 20(7), 1503-1513.
Mujaffar, S., & Sankat, C. (2015). Modeling the Drying Behavior of Unsalted and Salted Catfish (A rius sp.) Slabs. Journal of Food Processing and Preservation, 39(6), 1385-1398.
Onwude, D. I., Hashim, N., & Chen, G. (2016). Recent advances of novel thermal combined hot air drying of agricultural crops. Trends in Food Science & Technology, 57, 132-145.
Page, G. E. (1949). Factors Influencing the Maximum Rates of Air Drying Shelled Corn in Thin layers MS Thesis, Purdue University. Pedersen, CO, 1989.
Sagar, V., & Kumar, P. S. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 47(1), 15-26.
Sharaf-Eldeen, Y. I., Blaisdell, J., & Hamdy, M. (1980). A model for ear corn drying. Transactions of the ASAE, 5(4), 1261-1265.
Shen, L., Wang, L., Zheng, C., Liu, C., Zhu, Y., Liu, H., Xu, H. (2020). Continuous microwave drying of germinated brown rice: Effects of drying conditions on fissure and color and modeling of moisture content and stress inside kernel. Drying Technology, 1-29.
Süfer, Ö., Sezer, S., & Demir, H. (2017). Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices. Journal of Food Processing and Preservation, 41(6), e13239.
Suna, S. (2019). Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil). Food Science and Biotechnology, 28(5), 1465-1474.
Torki-Harchegani, M., Ghanbarian, D., Pirbalouti, A. G., & Sadeghi, M. (2016). Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments. Renewable and Sustainable Energy Reviews, 58, 407-418.
Torringa, E., Esveld, E., Scheewe, I., van den Berg, R., & Bartels, P. (2001). Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms. Journal of Food Engineering, 49(2-3), 185-191.
Verma, L. R., Bucklin, R., Endan, J., & Wratten, F. (1985). Effects of drying air parameters on rice drying models. Transactions of the ASAE, 28(1), 296-0301.
Wang, Z., Sun, J., Chen, F., Liao, X., & Hu, X. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering, 80(2), 536-544.
Yagcioglu, A. (1999). Drying characteristic of laurel leaves under different conditions. Paper presented at the Proceedings of the 7th International congress on agricultural mechanization and energy, 1999.
Zhang, M., Chen, H., Mujumdar, A. S., Tang, J., Miao, S., & Wang, Y. (2017). Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition, 57(6), 1239-1255.
Zogzas, N., Maroulis, Z., & Marinos-Kouris, D. (1996). Moisture diffusivity data compilation in foodstuffs. Drying Technology, 14(10), 2225-2253.