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بررسی تأثیر حالتهای مختلف ترکیب هوای گرم و پرتوهای فروسرخ بر خشک کردن زردآلو | ||
| تحقیقات سامانهها و مکانیزاسیون کشاورزی | ||
| دوره 24، شماره 85، اردیبهشت 1402، صفحه 57-74 اصل مقاله (1.66 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/amsr.2024.363663.1462 | ||
| نویسندگان | ||
| منصوره مظفری* 1؛ حسین غفاری ستوبادی2؛ حمیدرضا گازر3؛ جابر سلیمانی1 | ||
| 1استادیار بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجانشرقی، سازمان تحقیقات، آموزش و ترویج کشاورزی، تبریز، ایران. | ||
| 2استادیار گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران | ||
| 3دانشیار بخش تحقیقات ماشینهای کشاورزی، مؤسسه فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران. | ||
| چکیده | ||
| خشک کردن با هوای گرم متداولترین روش برای محصولات کشاورزی است که زمانبر است و مصرف انرژی بالایی دارد. به دلیل خشک شدن سریع سطح محصول در روش خشک کردن همرفتی، توزیع و انتقال حرارت و رطوبت در داخل محصول نسبتاً غیریکنواخت است. در میوههایی مانند زردآلو پوشش مومی موجود روی پوست میوه اثر کنترلکننده و بازدارندهای در فرایند خشک کردن دارد. از اینرو، استفاده از بعضی روشهای ترکیبی در خشک کردن میوههایی مانند زردآلو میتواند زمان خشک شدن و انرژی مصرفی را کاهش دهد. در پژوهش حاضر خشککن همرفتی به سیستم پرتودهی فروسرخ مجهز و اثر ترکیب هوای گرم و پرتوهای فروسرخ در حالتهای مختلف در خشک کردن زردآلو ارزیابی و مقایسه شد. آزمایشها با تیمارهای هوای گرم و پرتوهای فروسرخ بهتنهایی، همزمان و در ترکیب دومرحلهای و متناوب پرتوهای فروسرخ در یک خشککن ترکیبی در مقیاس آزمایشگاهی اجرا شد. دمای هوای گرم 65 درجة سلسیوس، سرعت هوای گرم 5/1 متر بر ثانیه و توان لامپهای فروسرخ 400 وات انتخاب شد. نتایج پژوهش نشان داد که زمان خشک شدن، انرژی مصرفی و ضریب نفوذ مؤثر رطوبت به طور معنیداری تحت تأثیر تیمارها قرار میگیرند. مدل میدیلی و همکاران به خوبی توانست رفتار خشک کردن زردآلو را برای همۀ حالتهای مختلف ترکیبی تحت بررسی توصیف کند. | ||
| کلیدواژهها | ||
| انرژی؛ خشککن ترکیبی؛ زمان خشک شدن؛ ضریب نفوذ مؤثر رطوبت | ||
| عنوان مقاله [English] | ||
| Investigating the Effect of Different Combination Strategies of Hot Air and Infrared Radiation on Apricot Drying | ||
| نویسندگان [English] | ||
| Mansoureh Mozaffari1؛ Hossein Ghaffari Setoubadi2؛ Hamid Reza Gazor3؛ Jaber Soleimani1 | ||
| 1Assistant professor of Agricultural Engineering Research Department, East Azarbaijan Agricultural and Natural Resources Research and Education center, AREEO, Tabriz, Iran. | ||
| 2Assistant professor of Department of Biosystems Engineering, University of Tabriz, Tabriz, Iran | ||
| 3Associate professor of Agricultural Engineering Research Institute, Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran. | ||
| چکیده [English] | ||
| Hot air drying is the most common method used to dry agricultural products; this method is time consuming and has high energy consumption. Also, due to the rapid drying of the product surface in this method, the distribution and transferring of heat and moisture inside the product is relatively uneven. In fruits, such as apricots, skin of the fruit has a controlling and inhibitory effect on the drying process. Therefore, using some combination methods to dry fruits such as apricots, can reduce drying time and energy consumption. In the present study, a convection dryer was equipped with an infrared radiation system. The effect of hot air and infrared combination in different strategies on apricot drying was evaluated and compared. Experiments were conducted with hot air and infrared treatments alone, simultaneously and in a combination of two-stage and intermittent infrared in a combined dryer on a laboratory scale. The hot air temperature was 65 ° C, the velocity of hot air was 1.5 m/s and the power of infrared lamps was 400 watts. The results showed that the drying time, energy consumption and effective moisture penetration coefficient were significantly affected by the treatments. Midili et al.'s model was able to describe well the drying behavior of apricots for all the different combination states under investigation. | ||
| کلیدواژهها [English] | ||
| Drying Time, Effective Moisture Diffusivity, Energy, Hybrid Dryer | ||
| مراجع | ||
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