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مدل‌سازی خشک شدن ورقه‌های سیب‌زمینی در یک خشک‌کن مایکروویو و تعیین پارامترهای انتقال جرم

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

2 گروه مهندسی مکانیک بیوسیستم دانشگاه جهرم، جهرم، ایران

چکیده

در تحقیق حاضر، تأثیر توان مایکروویو و ضخامت نمونه‌ها بر ضریب­های انتقال جرم ورقه‌های سیب‌زمینی بررسی شده­است. داده‌های تجربی از خشک کردن ورقه‌های سیب‌زمینی با ضخامت‌های 3.5، 5، 7 و 9 میلی‌متر با چهار سطح توان مایکروویو 200، 400، 600 و 800 وات به دست آمد. از مدل تحلیل دینسر و داست برای مدل‌سازی فرآیند خشک کردن و تخمین ضریب­های انتقال جرم در نمونه‌ها استفاده شد. عدد بایوت در محدود 1.299 تا 4.096 به دست آمد و با افزایش توان مایکروویو و کاهش ضخامت نمونه‌ها بهبود یافت. ضریب­های انتشار رطوبت و انتقال جرم سطحی ورقه‌های سیب‌زمینی به ترتیب از 8-10*2.389 تا 8-10*14.681 متر مربع بر ثانیه و از 5-10*2.246 تا 5-10*7.116 متر بر ثانیه متغیر و به‌طور معنی‌داری (در سطح احتمال 5 درصد) با افزایش توان مایکروویو و ضخامت نمونه‌ها افزایش یافتند. انرژی‌های فعال‌سازی انتشار رطوبت و تبخیر رطوبت سطحی به ترتیب در محدوده‌های 1.451-1.746 وات بر گرم و 0.712-1.323 وات بر گرم به دست آمدند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Modeling the Drying of Potato Slices in a Microwave Dryer and Determining the Mass Transfer Parameters

چکیده [English]

In the present work, the influences of microwave power and samples thickness on the mass transfer parameters of potato slices were studied using the analytical model suggested by Dincer and Dost. Four microwave powers of 200, 400, 600 and 800 W were practiced to dry mono layer of the slices with thicknesses of 3.5, 5, 7 and 9 mm. The Biot number was obtained to be in the range of 1.299–4.096; where decreased following the increment in microwave power and increased with increasing samples thickness. The moisture diffusivity and convective mass transfer coefficient were found to be significantly (P < 0.05) increased with increasing microwave power and the slices thickness, and varied in the ranges of 2.389×10-8–14.681×10-8 m2 s-1 and 2.246×10-5–7.116×10-5 m s-1, respectively. The activation energies for moisture diffusion and surface mass evaporation were determined to be in the ranges of 1.452–1.746 W g-1 and 0.712–1.323 W g-1, respectively.

کلیدواژه‌ها [English]

  • Analytical model
  • Biot number
  • Moisture diffusivity
  • Surface mass transfer
  • Activation energy
مراجع
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تحقیقات مهندسی صنایع غذایی
دوره 20، شماره 1 - شماره پیاپی 70
بهار و تابستان
شهریور 1400
صفحه 169-182
فایل ها
هم رسانی
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