تعیین ضریب نفوذ مؤثر رطوبت و مدل‌سازی ریاضی خشک‌کردن صمغ دانه بالنگو با فروسرخ
محورهای موضوعی : اصول طراحی و مهندسی صنایع غذایینوید گودینی 1 , اشرف گوهری 2 , فخرالدین صالحی 3
1 - گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
2 - گروه مهندسی علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
3 - دانشیار گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان.
کلید واژه: صمغ دانه بالنگو, مدل پیج, ضریب نفوذ مؤثر رطوبت, انتقال جرم,
چکیده مقاله :
مقدمه: امروزه، خشک‌کردن محصولات کشاورزی روشی توسعه‌یافته است که با حذف بخشی از رطوبت منجر به پایداری فیزیکوشیمیایی محصول شده و همچنین باعث تولید محصولات مختلف با خواص کیفی جدید و با ارزش غذایی و اقتصادی متفاوت می‌شود. ضریب نفوذ رطوبت مهمترین ویژگی در محاسبات خشک‌کردن است. مواد و روش‌ها: در این پژوهش مدل‌سازی سینتیک خشک شدن صمغ دانه بالنگو در یک خشک‌کن فروسرخ بررسی شد. تأثیر فاصله نمونه‌ها از لامپ پرتودهی در سه سطح 5، 5/7 و 10 سانتی‌متر و اثر ضخامت صمغ درون ظرف در سه سطح 5/0، 0/1 و 5/1 سانتی‌متر بر سرعت انتقال جرم و ضریب نفوذ مؤثر رطوبت در طی فرآیند خشک شدن صمغ دانه بالنگو بررسی شد. مدلهای استاندارد (ونگ و سینگ، هندسون و پابیس، تقریب انتشار، پیج، پیج اصلاح‌شده، نیوتن، میدیلی و لگاریتمی) جهت بررسی سینتیک خشک شدن بر داده‌های آزمایشی برازش داده شد و مورد تجزیه و تحلیل قرار گرفت. یافته‌ها: نتایج نشان‌داد فاصله نمونه‌ها از لامپ پرتودهی و ضخامت نمونه‌ها بر سرعت انتقال جرم هنگام خشک شدن این صمغ اثر معنی‌داری دارند. با افزایش فاصله نمونه‌ها از منبع حرارتی از 5 به 5/7 سانتی‌متر و از 5/7 به 10 سانتی‌متر، زمان خشک شدن صمغ دانه بالنگو به ترتیب 49/21 درصد و 20/15 درصد افزایش یافت. اثر فاصله نمونه از لامپ حرارتی فروسرخ و ضخامت نمونه بر تغییرات ضریب نفوذ مؤثر رطوبت صمغ دانه بالنگو بررسی و نشان‌داد که با کاهش فاصله و افزایش ضخامت نمونه‌ها مقادیر این ضریب افزایش می‌یابد. با کاهش فاصله نمونه از لامپ از 10 به 5 سانتی‌متر، مشاهده گردید که ضریب نفوذ مؤثر رطوبت از m2s-1 9-10×82/4 به m2s-1 9-10×05/7 افزایش یافت. نتیجه‌گیری: در مدل‌سازی فرآیند خشک‌کردن صمغ دانه بالنگو مدل پیج نسبت به سایر مدلها با بزرگ‌ترین مقدار ضریب تبیین و کوچک‌ترین خطا، نتایج نزدیکتری به داده‌های آزمایش را داشت.
Introduction: Today, drying of agricultural products is a developed method that removes part of the moisture leads to physicochemical stability of the product, also, produces different products with new qualitative properties and different nutritional and economical value. Moisture diffusivity coefficient is the most crucial property in drying calculations. Materials and Methods: In this study, drying kinetics modeling of Balangu seed gum in an infrared dryer was investigated. The effect of samples distance from the radiation lamp in three levels of 5, 7.5 and 10 cm and the effect of gum height in the container in three levels of 0.5, 1.0 and 1.5 cm on the mass transfer rate and effective moisture diffusivity coefficient during the dry process of Balangu seed gum was investigated. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page, Newton, Midilli, and Logarithmic) were fitted to experimental data to study the drying kinetics and was analyzed. Results: The results showed that samples distance from the radiation lamp and samples thickness had significant effect on the mass transfer rate during drying of gum. By increasing samples distance from the heat source from 5 to 7.5 cm and from 7.5 to 10 cm, the drying time of Balangu seed gum increased by 21.49% and 15.20%, respectively. The effect of sample distance from infrared heat lamp and sample thickness on changes in effective moisture diffusivity coefficient of Balangu seed gum was investigated and results showed that this coefficient values were increased with decreasing in distance and increasing samples thickness. By reducing sample distance from the lamp from 10 to 5 cm, it was observed that the effective moisture diffusivity coefficient increased from 4.82×10-9 m2s-1 to 7.05×10-9 m2s-1. Conclusion: In drying process modeling of Balangu seed gum, the Page model with the highest coefficient of determination and the lowest error, had closer results to the experimental data than the other models.
Amini, G., Salehi, F. & Rasouli, M. (2020). Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network. Journal of Food Science and Technology, 17 (106), 23-31 [In Persian].
Amini, G., Salehi, F. & Rasouli, M. (2022). Effect of infrared drying on drying kinetics and color changes of wild sage seed mucilage. Journal of Agricultural Machinery, 12 (1), 67-79.
Amini Rastabi, J. & Nasirpour, A. (2019). Effect of drying temperature, heating treatment and gum concentration on functional properties of farsi gum. Journal of Food Science and Technology, 15(85), 233-244 [In Persian].
Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering 79 (1), 243-248.
Doymaz, I. (2011). Drying of eggplant slices in thin layers at different air temperatures. Journal of Food Processing and Preservation 35 (2), 280-289.
Farokhpour, F., Roomiani, L. & Zarinabadi, S. (2021). Experimental investigation of fish fillet drying process using IR radiation. Research and Innovation in Food Science and Technology, 10 (1), 83-94.
Khodadadi, M., Rahmati, M.H., Alizadeh, M.R. & Rezaei Asl, A. (2017). Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer. Journal of Food Science and Technology, 13 (60), 81-91 [In Persian].
Mohamadi, M., Pour Falah, Z., Nahardani, M. & Meshkani, S.M. (2015). Mathematical modeling and otimization of drying kinetic of quince (Cydonia olonga) fruit slices. Journal of Food Technology and Nutrition, 12 (1), 49-58.
Rastogi, N.K. (2012). Recent trends and developments in infrared heating in food processing. Critical Reviews in Food Science and Nutrition, 52 (9), 737-760.
Ratti, C. & Mujumdar, A. (1995). Infrared drying. Handbook of Industrial Drying, Ed. Mujumdar, A. S., Second edition, New York, NY, Marcel Dekker Inc. 1, 567-588.
Salehi, F. (2020). Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science, 20 (3), 586-602.
Salehi, F. & Satorabi, M. (2021). Influence of infrared drying on drying kinetics of apple slices coated with basil seed and xanthan gums. International Journal of Fruit Science, 21 (1), 519-527.
Satorabi, M., Salehi, F. & Rasouli, M. (2021a). The influence of xanthan and balangu seed gums coats on the kinetics of infrared drying of apricot slices: GA-ANN and ANFIS modeling. International Journal of Fruit Science, 21 (1), 468-480.
Satorabi, M., Salehi, F. & Rasouli, M. (2021b). Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system. Food science and technology, 18 (112), 21-30.
Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M. & Russo, P. (2020). Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9 (1), 101.
Wong, J.Y. (2001). Theory of ground vehicles. John Wiley & Sons.
Zojaji, M., Mazaheri, A.F., Namayande, S. & Abolhasani, M. (2016). Investigation of black mulberry drying kinetics and energy consumption under microwave oven. Journal of Food Technology and Nutrition, 13 (3), 57-64.
_||_
Amini, G., Salehi, F. & Rasouli, M. (2020). Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network. Journal of Food Science and Technology, 17 (106), 23-31 [In Persian].
Amini, G., Salehi, F. & Rasouli, M. (2022). Effect of infrared drying on drying kinetics and color changes of wild sage seed mucilage. Journal of Agricultural Machinery, 12 (1), 67-79.
Amini Rastabi, J. & Nasirpour, A. (2019). Effect of drying temperature, heating treatment and gum concentration on functional properties of farsi gum. Journal of Food Science and Technology, 15(85), 233-244 [In Persian].
Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering 79 (1), 243-248.
Doymaz, I. (2011). Drying of eggplant slices in thin layers at different air temperatures. Journal of Food Processing and Preservation 35 (2), 280-289.
Farokhpour, F., Roomiani, L. & Zarinabadi, S. (2021). Experimental investigation of fish fillet drying process using IR radiation. Research and Innovation in Food Science and Technology, 10 (1), 83-94.
Khodadadi, M., Rahmati, M.H., Alizadeh, M.R. & Rezaei Asl, A. (2017). Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer. Journal of Food Science and Technology, 13 (60), 81-91 [In Persian].
Mohamadi, M., Pour Falah, Z., Nahardani, M. & Meshkani, S.M. (2015). Mathematical modeling and otimization of drying kinetic of quince (Cydonia olonga) fruit slices. Journal of Food Technology and Nutrition, 12 (1), 49-58.
Rastogi, N.K. (2012). Recent trends and developments in infrared heating in food processing. Critical Reviews in Food Science and Nutrition, 52 (9), 737-760.
Ratti, C. & Mujumdar, A. (1995). Infrared drying. Handbook of Industrial Drying, Ed. Mujumdar, A. S., Second edition, New York, NY, Marcel Dekker Inc. 1, 567-588.
Salehi, F. (2020). Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science, 20 (3), 586-602.
Salehi, F. & Satorabi, M. (2021). Influence of infrared drying on drying kinetics of apple slices coated with basil seed and xanthan gums. International Journal of Fruit Science, 21 (1), 519-527.
Satorabi, M., Salehi, F. & Rasouli, M. (2021a). The influence of xanthan and balangu seed gums coats on the kinetics of infrared drying of apricot slices: GA-ANN and ANFIS modeling. International Journal of Fruit Science, 21 (1), 468-480.
Satorabi, M., Salehi, F. & Rasouli, M. (2021b). Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system. Food science and technology, 18 (112), 21-30.
Senadeera, W., Adiletta, G., Önal, B., Di Matteo, M. & Russo, P. (2020). Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9 (1), 101.
Wong, J.Y. (2001). Theory of ground vehicles. John Wiley & Sons.
Zojaji, M., Mazaheri, A.F., Namayande, S. & Abolhasani, M. (2016). Investigation of black mulberry drying kinetics and energy consumption under microwave oven. Journal of Food Technology and Nutrition, 13 (3), 57-64.