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آنالیز انرژی و اکسرژی در فرایند اهمیک طی پختن: مطالعۀ موردی قارچ دکمهای | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 1 - شماره پیاپی 74، اردیبهشت 1402، صفحه 195-208 اصل مقاله (567.83 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.360992.1355 | ||
| نویسندگان | ||
| مهدی قوانلو1؛ محسن آزاد بخت* 2؛ فریال وارسته3؛ محمد واحدی ترشیزی4 | ||
| 1دانشجوی کارشناسی ارشد گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 2عضو هیات علمی دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 3دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 4گروه مهندسی مکانیک بیوسیستم، دانشکده آب و خاک، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| حرارت اهمیک گرمایشی سریع و یکنواخت است که محصول با کیفیت بالا را با حداقل تغییرات ویژگیهای ساختاری، تغذیهای تولید میکند؛ همچنین روشی است سازگار با محیط زیست که با توجه به ویژگیهای سودمند آن مورد توجه قرار گرفته است. در این آزمایش یک سامانۀ گرمایش اهمیک ساخته شد و سه گرادیان ولتاژ، سه نوع الکترود (استیل، برنج و آلومینیمی) و سه غلظت محلول اهمیک برای پختن قارچ استفاده گردید. در این فرایند بازده انرژی، بازده اکسرژی و اکسرژی تلفشده در حین فرایند پختن قارچ محاسبه شد و دادهها با استفاده از نرمافزار آماری SAS تحلیل گردید. نتایج بهدستآمده نشان داد هر سه عامل گرادیان ولتاژ، نوع الکترود و غلظت محلول تأثیر معنیداری بر بازده انرژی، بازده اکسرژی و اکسرژی تلف شده دارند و بیشترین تأثیر مربوط به گرادیان ولتاژ است و بعد از آن نوع الکترود و غلظت محلول اهمیک قرار دارند. بیشترین مقدار بازده انرژی برابر با 79.57 ژول و برای بازده اکسرژی 61.36 ژول بود که در الکترود استیل و گرادیان ولتاژ 11.25 مشاهده شد و بیشترین مقدار اکسرژی تلف شده 6.39 در گرادیان ولتاژ 7.5 و نوع الکترود آلومینیم ثبت شد. با توجه به نتایج بهدست آمده میتوان گفت که بهترین نوع الکترود استفاده شده الکترود استیل است و غلظت 2 بهترین مقادیر را نشان داده است. | ||
| کلیدواژهها | ||
| فرایند اهمیک؛ انرژی؛ اکسرژی؛ گرادیان ولتاژ؛ الکترود؛ قارچ دکمهای | ||
| عنوان مقاله [English] | ||
| Analysis of energy and exergy in the ohmic process during cooking: a case study of button mushroom | ||
| نویسندگان [English] | ||
| Mehdi Qavanloo1؛ Feryal Varasteh3؛ Mohammad Vahedi Torshizi4؛ | ||
| 11- Ms.c Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | ||
| 3Assistant Professor of Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 4Department of Bio-system Mechanical Engineering, Faculty of Water and Soil, Gorgan University of Agricultural Sciences and Natural Resources | ||
| چکیده [English] | ||
| Ohmic heating is a fast and uniform heating and produces a high-quality product with minimal changes in structural and nutritional properties, and it is also an environmentally friendly method that has been considered due to its beneficial properties. In this study, an ohmic processing system was developedthat used three independent factors such voltage gradients, electrode type (steel, brass and aluminum) and concentration of ohmic solution for mushroom cooking. Some factors for device had calculated such energy efficiency, exergy efficiency and exergy loss during the cooking and all data analyzed by SAS statistical program. The results showed that all independent factors had significant meaning on mushroom cooking. The highest significant was for voltage gradient and after this factor, electrode type and concentration of ohmic solution had the high amount for energy efficiency, exergy efficiency and exergy loss. The highest energy efficiency was equal to 79.57 joules, and the exergy efficiency was 61.36 joules, observed in the steel electrode and at a voltage gradient of 11.25. The highest amount of exergy loss was 39.6 at a voltage gradient of 5.7 and with the aluminum electrode. Based on results, it can be stated that the best type of electrode used was steel electrode and concentration 2 showed the best values. | ||
| کلیدواژهها [English] | ||
| Ohmic process, energy and exergy analysis, statistical analysis, button mushroom | ||
| مراجع | ||
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