بررسی سینتیک خشک شدن لایه نازک توت‌فرنگی به روش تابش فروسرخ
محورهای موضوعی : میکروبیولوژی مواد غذایی
1 - استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران
کلید واژه: توت‌فرنگی, خشک کردن, ضریب نفوذ مؤثر, فروسرخ, مدل‌سازی سینتیکی, مدل پیج,
چکیده مقاله :
مقدمه: یکی از روش‌های جدید در خشک‌کردن مواد غذایی، استفاده از تابش فروسرخ است که باعث افزایش سرعت خشک‌کردن، حفظ کیفیت محصول نهایی و کاهش هزینههای فرآیند میشود. مواد و روش‌ها: در این پژوهش مدل‌سازی سینتیک خشک شدن توت‌فرنگی در یک خشک‌کن فروسرخ بررسی شد. تأثیر توان لامپ پرتودهی (150، 250 و 375 وات) و فاصله نمونه از لامپ (5، 5/7 و 10 سانتی‌متر) بر زمان خشک شدن و ضریب نفوذ رطوبت در طی فرآیند خشک شدن توت‌فرنگی بررسی شد. برای اندازه‌گیری وزن نمونه‌ها در طی آزمایش بدون خروج آن‌ها از خشک‌کن، سینی با نمونه‌ها بر روی ترازو دیجیتالی قرار گرفتند. 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 کیفیت برازش آن‌ها (ضریب تعیین و خطای استاندارد) مورد تجزیه و تحلیل قرار گرفت. یافته‌ها: با افزایش توان لامپ فروسرخ از 150 به 375 وات زمان خشک شدن توت‌فرنگی 8/79 درصد کاهش یافت. کاهش فاصله لامپ از سطح نمونه از 10 به 5 سانتی‌متر باعث کاهش 1/40 درصدی در زمان خشک‌کردن شد. افزایش توان منبع حرارتی و کاهش فاصله مقدار ضریب نفوذ مؤثر افزایش می یابد. ضریب نفوذ مؤثر رطوبت توت‌فرنگی بین 9-10×54/1 تا 9-10×83/13 مترمربع بر ثانیه بود. نتیجه‌گیری: تأثیر توان لامپ پرتودهی و فاصله بر فرآیند خشک شدن توت‌فرنگی معنی‌دار می‌باشد. مدل‌سازی فرآیند خشک‌کردن توت‌فرنگی نشان داد تمامی مدلها نتایج قابل قبولی را در بر داشتند ولی در کل مدل پیج نسبت به سایر مدلهای مورد بررسی با بزرگ‌ترین مقدار ضریب تعیین (R2=0.999) و کوچک‌ترین خطا (011/0>)، نتایج نزدیکتری به داده‌های آزمایش را داشت.
Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinetic modeling of strawberry in an infrared dryer was investigated. The effect of radiation lamp power (150, 250 and 375 W) and distance of the lamp from the sample (5, 7.5 and 10 cm), on drying time, and moisture diffusion coefficients during the drying process of strawberry were evaluated. For measuring the weight of the samples during experimentation without taking them out of the dryer, the tray with samples was suspended on the digital balance. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page –II, Newton, Midilli and Logarithmic) were fitted to experimental data to study the drying kinetics and fitting quality (coefficient of determination and standard error) of them was analyzed. Results: By increasing infrared lamp power from 150 to 375 W, the drying time of strawberry is reduced by 79.8%. Decreasing the distance of the lamp from a sample from 10 to 5 cm, 40.1 % of drying time is reduced. The effective diffusivity coefficient was increased by increasing heat source power and decreasing distance. Moisture effective diffusivity coefficient of strawberry was between 1.54×10-9 to 13.83×10-9 m2/s. Conclusion: The effect of radiation lamp power and distance on the drying process of strawberry is significant. Modeling of strawberry drying process showed that all the models led to proper results, but in total, the Page model, compared to other studied models, with the biggest coefficient of determination (R2=0.999) and the smallest error (<0.011), had closer results to the experimental data.
Abbasi, S., Minaei, S. & Khoshtaghaza. M. H. (2014). Investigation of kinetics and energy consumption thin layer drying of corn. Journal of Agricultural Machinery, 4(1), 98-107.
Abe, T. & Afzal, T. M. (1997). Thin-Layer Infrared Radiation Drying of Rough Rice. Journal of Agricultural Engineering Research, 67, 289 – 297.
Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering, 79, 243–248.
Doymaz, I. (2008). Convective drying kinetics of strawberry. Journal of Chemical Engineering and Processing Process Intensification, 47(5), 914-919.
Doymaz, I. (2009). Mathematical modelling of thin-layer drying of kiwifruit slices. Journal of Food Processing and Preservation, 33, 145-160.
Doymaz, I. & Pala, M. (2003). The thin-layer drying characteristics of corn. Journal of Food Engineering, 60, 125-130.
El-Beltagy, A., Gamea, G.R. & Amer Essa, A. H. (2006). Solar drying characteristics of strawberry. Journal of Food Engineering, 78(2), 456-464.
Gorjian, S. (2009). Modelling of thin layer drying kinetics of barberry fruit. Faculty of Agriculture. Tarbiat Modares University, Tehran, Iran.
Hebbar, H.U., Vishwanathan, K. H. & Ramesh. M. N. (2004). Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65, 557–563.
Hosseini Ghaboos, S.H., Seyedain Ardabili, S. M., Kashaninejad, M., Asadi, G., Aalami, M. (2016). Combined infrared-vacuum drying of pumpkin slices. Journal of Food Science and Technology, 53 (5), 2380-2388.
Jain, D. & Pathare, P. B. (2004). Selection and evaluation of thin layer drying models for infrared radiative and convective drying of onion slices. Biosystems Engineering, 89(3), 289-296.
Jaya, S. & Das, H. (2003). A vacuum drying model for mango pulp. Drying Technology, 21(7), 1215–1234.
Jun, S., Krishnamurthy, K., Irudayaraj, J. & Demirci. A. (2011). Fundamentals and theory of infrared radiation. In, Pan, Z. Atungulu, G.
G. (Eds.). Infrared heating for food and agricultural processing. New York. CRC press.
Mitra, J., Shrivastava, S. L. & Srinivasarao, P. (2011). Vacuum dehydration kinetics of onion slices. Food and Bioproduct Processing, 89, 1–9.
Omid, M., Yadollahinia, A. R. & Rafiee. S. (2010). Development of a kinetic model for thin layer drying of Paddy, Fajr variety. Biosystem Engineering of Iran. 41, 153-160. (In Farsi).
Sahin, A. Z. & Dincer, I. (2002). Graphical determination of drying process and moisture transfer parameters for solids drying. International Journal of Heat and Mass Transfer, 45(16), 3267-3273.
Salehi, F. (2019a). Characterization of different mushrooms powder and its application in bakery products: A review. International Journal of Food Properties, 22 (1), 1375-1385.
Salehi, F. (2019b). Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science, DOI: 10.1080/15538362.2019.1616243.
Salehi, F., Abbasi Shahkoh, Z. & Godarzi, M. (2015). Apricot osmotic drying modeling using genetic algorithm - artificial neural network. Journal of Innovative Food Science Technology, 7(1), 65-76.
Salehi, F., Kashaninejad, M. & Jafarianlari, M. (2017). Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices. Heat and Mass Transfer, 53(5), 1751-1759.
Samimi Akhijahani, H. & Khodaei, J. (2011). Some physical properties of strawberry (Kurdistan Variety). World Applied Sciences Journal, 13(2), 206-212.
Togrul, H. (2006). Suitable drying model for infrared drying of carrot. Journal of Food Engineering, 77, 610–619.
Wang, Z., Sun, J., Liao, X., Chen, F., Zhao, G., Wu, J. & Hu, X. (2007). Mathematical modeling on hot air drying of thin layer apple pomace, Journal of Food Engineering, 40, 39–46.
Wong, J. Y. (2001). Theory of Ground vehicles. (3rd ed). John Wiley and Sons, Inc.
Zare, D., Naderi, H. & Ranjbaran, M. (2014). Energy and quality attributes of combined hot air-infrared drying of paddy. Drying Technology, 33, 570-582.
Zhang, B.M., Xiao, G. & Salokhe, V. M. (2006). Preservation of strawberries by modified atmosphere packages with other treatments, Packaging Technology Science, 19(4), 183-191.
_||_Abbasi, S., Minaei, S. & Khoshtaghaza. M. H. (2014). Investigation of kinetics and energy consumption thin layer drying of corn. Journal of Agricultural Machinery, 4(1), 98-107.
Abe, T. & Afzal, T. M. (1997). Thin-Layer Infrared Radiation Drying of Rough Rice. Journal of Agricultural Engineering Research, 67, 289 – 297.
Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering, 79, 243–248.
Doymaz, I. (2008). Convective drying kinetics of strawberry. Journal of Chemical Engineering and Processing Process Intensification, 47(5), 914-919.
Doymaz, I. (2009). Mathematical modelling of thin-layer drying of kiwifruit slices. Journal of Food Processing and Preservation, 33, 145-160.
Doymaz, I. & Pala, M. (2003). The thin-layer drying characteristics of corn. Journal of Food Engineering, 60, 125-130.
El-Beltagy, A., Gamea, G.R. & Amer Essa, A. H. (2006). Solar drying characteristics of strawberry. Journal of Food Engineering, 78(2), 456-464.
Gorjian, S. (2009). Modelling of thin layer drying kinetics of barberry fruit. Faculty of Agriculture. Tarbiat Modares University, Tehran, Iran.
Hebbar, H.U., Vishwanathan, K. H. & Ramesh. M. N. (2004). Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65, 557–563.
Hosseini Ghaboos, S.H., Seyedain Ardabili, S. M., Kashaninejad, M., Asadi, G., Aalami, M. (2016). Combined infrared-vacuum drying of pumpkin slices. Journal of Food Science and Technology, 53 (5), 2380-2388.
Jain, D. & Pathare, P. B. (2004). Selection and evaluation of thin layer drying models for infrared radiative and convective drying of onion slices. Biosystems Engineering, 89(3), 289-296.
Jaya, S. & Das, H. (2003). A vacuum drying model for mango pulp. Drying Technology, 21(7), 1215–1234.
Jun, S., Krishnamurthy, K., Irudayaraj, J. & Demirci. A. (2011). Fundamentals and theory of infrared radiation. In, Pan, Z. Atungulu, G.
G. (Eds.). Infrared heating for food and agricultural processing. New York. CRC press.
Mitra, J., Shrivastava, S. L. & Srinivasarao, P. (2011). Vacuum dehydration kinetics of onion slices. Food and Bioproduct Processing, 89, 1–9.
Omid, M., Yadollahinia, A. R. & Rafiee. S. (2010). Development of a kinetic model for thin layer drying of Paddy, Fajr variety. Biosystem Engineering of Iran. 41, 153-160. (In Farsi).
Sahin, A. Z. & Dincer, I. (2002). Graphical determination of drying process and moisture transfer parameters for solids drying. International Journal of Heat and Mass Transfer, 45(16), 3267-3273.
Salehi, F. (2019a). Characterization of different mushrooms powder and its application in bakery products: A review. International Journal of Food Properties, 22 (1), 1375-1385.
Salehi, F. (2019b). Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science, DOI: 10.1080/15538362.2019.1616243.
Salehi, F., Abbasi Shahkoh, Z. & Godarzi, M. (2015). Apricot osmotic drying modeling using genetic algorithm - artificial neural network. Journal of Innovative Food Science Technology, 7(1), 65-76.
Salehi, F., Kashaninejad, M. & Jafarianlari, M. (2017). Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices. Heat and Mass Transfer, 53(5), 1751-1759.
Samimi Akhijahani, H. & Khodaei, J. (2011). Some physical properties of strawberry (Kurdistan Variety). World Applied Sciences Journal, 13(2), 206-212.
Togrul, H. (2006). Suitable drying model for infrared drying of carrot. Journal of Food Engineering, 77, 610–619.
Wang, Z., Sun, J., Liao, X., Chen, F., Zhao, G., Wu, J. & Hu, X. (2007). Mathematical modeling on hot air drying of thin layer apple pomace, Journal of Food Engineering, 40, 39–46.
Wong, J. Y. (2001). Theory of Ground vehicles. (3rd ed). John Wiley and Sons, Inc.
Zare, D., Naderi, H. & Ranjbaran, M. (2014). Energy and quality attributes of combined hot air-infrared drying of paddy. Drying Technology, 33, 570-582.
Zhang, B.M., Xiao, G. & Salokhe, V. M. (2006). Preservation of strawberries by modified atmosphere packages with other treatments, Packaging Technology Science, 19(4), 183-191.
