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مقایسه خشک کردن پوره آلو با رفرکتنس ویندو، رفرکتنس ویندو مجهز به مادون قرمز و هوای داغ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 پژوهشگر پسا دکترای صندوق حمایت از پژوهشگران و فناوران کشور، تهران، ایران

2 دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،

3 دانشگاه فردوسی مشهد. دانشکده کشاورزی.

4 دپارتمان ماشین های کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران

10.22092/fooder.2025.369992.1425

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

موضوعات

عنوان مقاله [English]

Comparison of Plum Puree Drying with Refractance window, Infrared-Assisted Refractance Window, and Hot Air

نویسندگان [English]

  • Mohammad Reza Rouzegar 1
  • Elham Azarpazhooh 2
  • Abbas Rohani 3
  • Majid Rezaei Farimani 4

1 Postdoctoral researcher of the Iran National Science Foundation (INSF)

2 Associate 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)

3 Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

4 Department 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
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تحقیقات مهندسی صنایع غذایی
دوره 24، شماره 2 - شماره پیاپی 79
پاییز و زمستان 1404
دی 1404
صفحه 23-38
فایل ها
هم رسانی
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