تحلیل انرژی مصرفی ویژه در فرایند خشک کردن کیوی با روش فروسرخ
زهرا شیخانی نژادفلاح
1
(
گروه مهندسی بیوسیستم، دانشکده علوم کشاورزی، دانشگاه گیلان
)
مرتضی زنگنه
2
(
گروه مهندسی مکانیزاسیون، دانشکده کشاورزی، دانشگاه گیلان
)
نرگس بنائیان
3
(
دانشکده علوم کشاورزی، دانشگاه گیلان
)
کلید واژه: آنزیم بری, ریزموج, زمان ریزموج, زمان فروسرخ, انرژی مصرفی ویژه,
چکیده مقاله :
خشک‌کردن میوه‌جات جزئی از صنایع تبدیلی است که ازجمله روش‌های نگهداری طولانی‌مدت محصولات، محسوب می‌شود. برخی از مشکلات اساسی فرایند خشک‌کردن محصولات کشاورزی، مصرف انرژی بالا و مدت‌زمان طولانی خشک شدن محصولات است. با طراحی مناسب خشک‌کن، انتخاب تیمارهای مناسب و کنترل فرایند خشک شدن می‌توان علاوه بر ارتقای کیفیت مواد خشک‌شده، هزینه عملیاتی فرایند خشک‌کردن را نیز کاهش داد هدف این تحقیق بررسی اثر تغییر توان و زمان فروسرخ، توان و زمان ریزموج و آنزیم بری بر انرژی ویژه مصرفی در خشک‌کردن کیوی بر میزان انرژی مصرفی ویژه است. هر تیمار از 5 عامل تشکیل شده که هر یک از عوامل دارای دو سطح است. بدین ترتیب مجموعاً 32 تیمار به دست آمد. خشک‌کردن با روش فروسرخ، با استفاده از یک دستگاه خشک‌کن فروسرخ که در این مطالعه طراحی و ساخته‌شده بود انجام گرفت. این مطالعه به صورت آزمایش فاکتوریل اختلاط یافته (اختلاط ناقص) در قالب طرح بلوک‌های کامل تصادفی انجام شد. برای بررسی نرمال بودن داده‌ها از آزمون شاپیرو ویلک استفاده شد. مقایسه میانگین‌های دو سطح هر عامل اصلی به روش t مستقل انجام گرفت. همچنین برای مقایسه میانگین اثرات دوگانه و سه‌گانه از آزمون تعقیبی توکی در سطح معناداری 05/0 استفاده شد. محاسبات در نرم افزار 26IBM SPSS Statistics انجام گرفت. نتیجه آزمون شاپیرو ویلک نشان داد که انرژی ویژه مصرفی محاسبه شده با استفاده از اعداد برداشت شده دارای توزیع نرمال نیست. پس از نرمال‌سازی داده‌ها آزمون تجزیه واریانس انجام شد. نتایج حاصل از تجزیه واریانس داده‌ها نشان داد که اثر هر 5 عامل در سطح 5% معنی‌دار شده است. نتایج مقایسه میانگین نشان داد، تیمار دارای توان فروسرخ (250 وات)، زمان فروسرخ (10 دقیقه) و اعمال فرایند آنزیم بری دارای کمترین مقدار انرژی مصرفی ویژه به میزان 26/9 مگا ژول بر کیلوگرم است.
چکیده انگلیسی :
Drying of fruits is a part of transformation industries, which is one of the methods of long-term preservation of products. Some of the basic problems of the drying process of agricultural products are high energy consumption and long drying time. With the proper design of the dryer, choosing the right treatments and controlling the drying process, in addition to improving the quality of the dried materials, the operating cost of the drying process can also be reduced. Consumption in drying kiwi depends on the amount of energy consumed. Each treatment consists of 5 factors, each of which has two levels. In this way, a total of 32 treatments were obtained. Infrared drying was done using an infrared dryer that was designed and built in this study. This study was conducted as a mixed factorial experiment (incomplete mixing) in the form of a randomized complete block design. The Shapiro-Wilk test was used to check the normality of the data. Comparison of averages of two levels of each main factor was done by independent t method. Also, to compare the average of double and triple effects, Tukey's post hoc test was used at a significance level of 0.05. Calculations were done in IBM SPSS Statistics 26 software. The result of the Shapiro-Wilk test showed that the specific energy consumption calculated using the collected numbers does not have a normal distribution. After data normalization, analysis of variance test was performed. The results of data variance analysis showed that the effect of all 5 factors was significant at the 5% level. The results of the average comparison showed that the treatment with infrared power (250 watts), infrared time (10 minutes) and applying the enzyme process has the lowest specific energy consumption amounting to 9.26 megajoules/kg.
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