بررسی مدل عددی فرایند رفع انجماد سفیده تخم‌مرغ به کمک فراصوت

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران

2 گروه علوم و صنایع غذایی، پردیس کشاورزی دانشگاه تهران، کرج، ایران

چکیده

چکیده: در این مطالعه، به‌منظور بهینه‌سازی فرایند رفع انجماد سفیده تخم‌مرغ، از چرخه‌های مختلف فراصوت (0، 25، 50 و 75 درصد) به‌صورت جداگانه استفاده شد. نمونه‌های سفیده تخم مرغ منجمد با دمای 5/0±0/30- درجه سلسیوس در حمام فراصوت با دمای 30 درجه سلسیوس و فرکانس 18 کیلوهرتز به منظور ثبت داده‌های دمایی قرار گرفتند. داده‌های آزمایشگاهی به کمک نرم‌افزار اپن فوم جفت شده با ابزار داکوتا، به روش معکوس مدل‌سازی شدند. خروجی حاصل از ابزار مدل­سازی معکوس شامل ضریب انتقال حرارت برازش یافته و داده­های دمای عددی بود. نتایج نشان داد که استفاده از امواج فراصوت موجب افزایش ضریب هدایت حرارتی و نیز کاهش مدت زمان فرایند رفع انجماد شد. همچنین افزایش چرخه امواج فراصوت موجب افزایش ضریب انتقال حرارت و کاهش زمان رفع انجماد گردید، به طوری که ضریب انتقال حرارت از 2/105 (W/m2K) در حالت بدون استفاده از فراصوت به 8/128 (W/m2K) در تیمار 50 درصد و 7/126 (W/m2K) در تیمار 75 درصد رسید و زمان فرایند نیز از 3280 ثانیه در حالت بدون استفاده از فراصوت، به 2473 ثانیه در تیمار 75 درصد با استفاده از فراصوت کاهش یافت. مقایسه داده‌های مدل و داده‌های آزمایشگاهی نشان‌دهنده توافق بالای (97/0<R2) این داده‌ها بود که می‌تواند در سایر مواد غذایی مشابه مورد استفاده قرار گیرد. ابزار مدل­سازی معکوس می­تواند برای تعیین ضریب انتقال حرارت با کمک برازش داده­های آزمایشگاهی با داده­های عددی کاربرد گسترده­ای داشته باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Investigation of Numerical Model of the Thawing Process of Egg White by Different Ultrasound Cycles

نویسندگان [English]

  • Ehsan Mahmoudi 1
  • Hossein Kiani 2
  • Mohsen Esmaiili 1
1 Department of Food Science and Technology, Urmia University
2 Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj, Iran
چکیده [English]

ABSTRACT: In this study, different ultrasound cycles (0, 25, 50 and 75%) were separately applied to optimize the thawing process of frozen egg whites. Frozen egg white samples with temperatures of -30.0 ± 0.5 °C were placed in an ultrasonic bath at 30 °C with ultrasound frequency of 18 kHz to record temperature changes. The experimental data were modeled using OpenFOAM software coupled with the Dakota tool, by a numerical inverse method. The outputs of the inverse modeling were involved fitted heat transfer coefficient and numerical temperature data. The results showed that the use of ultrasonic waves increased the heat transfer coefficient and reduced the thawing process duration. Increasing the sonication duty cycle increased the heat transfer coefficient and further reduced the thawing time, so that the heat transfer coefficient increased from 105.2 to 128.8 W/m2K in 50% cycle without using ultrasound, and to 126.7 W/m2K in 75% cycle and also process time was reduced from 3280 s in absent of ultrasound to 2473 (s) in 75% cycle with the use of ultrasound. Comparison of the model data with the experimental data indicated that there was a high agreement between them (R2>0.97), which can be used in other similar foods. The inverse modeling method can be widely used to determine heat transfer coefficient by fitting experimental data with numerical ones.

کلیدواژه‌ها [English]

  • Egg
  • Numerical modeling
  • Ultrasound
  • OpenFOAM
  • Dakota

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مهندسی بیوسیستم ایران
دوره 52، شماره 3
مهر 1400
صفحه 499-512

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سابقه مقاله

  • تاریخ دریافت: 26 فروردین 1400
  • تاریخ پذیرش: 22 تیر 1400

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