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مقایسه خشک کردن پوره آلو با رفرکتنس ویندو، رفرکتنس ویندو مجهز به مادون قرمز و هوای داغ | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 3، دوره 24، شماره 2 - شماره پیاپی 79، دی 1404، صفحه 23-38 اصل مقاله (930.07 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2025.369992.1425 | ||
| نویسندگان | ||
| محمدرضا روزگار1؛ الهام آذرپژوه* 2؛ عباس روحانی3؛ مجید رضایی فریمانی4 | ||
| 1پژوهشگر پسا دکترای صندوق حمایت از پژوهشگران و فناوران کشور، تهران، ایران | ||
| 2دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، | ||
| 3دانشگاه فردوسی مشهد. دانشکده کشاورزی. | ||
| 4دپارتمان ماشین های کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران | ||
| چکیده | ||
| خشک کردن به روش رفرکتنس ویندو یکی از روشهای نوین خشک کردن است که در سال‌های اخیر به دلیل مزیتهای متعدد، توجه زیادی را به خود جلب کرده است. استفاده از پرتو فروسرخ در این خشک کنها منجر به خشک کردن محصولات حساس به گرما از جمله آلو با کیفیت بهتر در زمان کوتاهتر میشود. در این پژوهش از سه روش خشک کردن شامل رفرکتنس ویندو (RWD)، رفرکتنس ویندو مجهز به پرتو فروسرخ (IFRWD) و لایه نازک هوای داغ (HAD) به منظور خشک کردن پورۀ آلو به ضخامت 5 میلیمتر در دمای 70 درجه سلسیوس استفاده شد. مدت زمان خشک شدن محصول در IFRWD و RWD و HAD به ترتیب برابر با 210 دقیقه، 275 دقیقه و 390 دقیقه بود و روش IFRWD موجب کاهش مدت زمان خشک شدن به میزان 46 درصد نسبت به HAD و 23.6 درصد نسبت به RWD گردید. نتایج حاصل از نسبت رطوبت به دست آمده از آزمایشها در هر سه روش خشک‌کردن، با هشت مدل ریاضی خشک کردن لایۀ نازک موجود در پیشینۀ پژوهش برازش گردید که درمیان آنها، مدل میدیلی بهترین مدل انتخاب گردید. بیشترین مقادیر ضریب نفوذ مؤثر رطوبت و همچنین نسبت بازجذب رطوبت در IFRWD به مقدار m²/s 8-10×1.842 و 3.24 و کمترین در HAD به مقادیر m²/s 8-10 ×1.241 و 2.64 به دست آمد. یافته‌ها نشان دادند که بهترین شرایط خشک‌کردن در IFRWD حاصل میشود؛ ازاین‌رو، به‌کارگیری این روش برای خشک‌کردن پورۀ آلو در دمای ۷۰ درجۀ سلسیوس و ضخامت ۵ میلیمتر توصیه میشود. | ||
| کلیدواژه‌ها | ||
| ضریب نفوذ مؤثر؛ مادون قرمز؛ مدل سازی؛ نسبت باز جذب | ||
| عنوان مقاله [English] | ||
| Comparison of Plum Puree Drying with Refractance window, Infrared-Assisted Refractance Window, and Hot Air | ||
| نویسندگان [English] | ||
| Mohammad Reza Rouzegar1؛ Elham Azarpazhooh2؛ Abbas Rohani3؛ Majid Rezaei Farimani4 | ||
| 1Postdoctoral researcher of the Iran National Science Foundation (INSF) | ||
| 2Associate Professor Department of Agricultural Engineering Institute, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Address: P.O.Box 91735-488, Mashhad-Iran http://kanrrc.areo.ir Tel&Fax(work) | ||
| 3Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran | ||
| 4Department of Agricultural Machinery, Science and Research branch, Islamic Azad University, Tehran. | ||
| چکیده [English] | ||
| Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages. The incorporation of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this paper, three drying methods—Refractance Window Dryer (RWD), Infrared-Assisted Refractance Window Dryer (IFRWD), and Hot Air thin-layer Dryer (HAD)—were employed to investigate the drying kinetics of plum puree with a thickness of 5 mm at 70°C. The drying times for IFRWD, RWD, and HAD were 210, 275, and 390 minutes, respectively. The use of IFRWD reduced the drying time by 46% and 23.6% compared to HAD and RWD. Eight thin-layer drying models available in the literature were fitted to the experimental data, among which the Midilli model provided the best fit. The highest effective moisture diffusion coefficient (1.824 × 10⁻⁸ m²/s) and rehydration ratio (3.24) were observed in IFRWD, whereas the lowest values (1.241 × 10⁻⁸ m²/s and 2.64, respectively) were recorded in HAD. The results indicated that the IFRWD provided the most efficient drying conditions; thus, this method is recommended for drying plum puree at 70 °C with a layer thickness of 5 mm. | ||
| کلیدواژه‌ها [English] | ||
| Effective diffusion coefficient, Infrared, Modeling, Rehydration Ratio | ||
| مراجع | ||
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