| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,037 |
| تعداد مقالات | 33,984 |
| تعداد مشاهده مقاله | 45,773,153 |
| تعداد دریافت فایل اصل مقاله | 77,191,285 |
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 | ||
|
Abbasi, S., Minaei, S., & Khoshtaghaza, M. H. (2014). Investigation of kinetics and energy consumption thin layer drying of corn. Journal of Agricultural Machinery, 4(1), 98-107. https://doi.org/10.22067/jam.v4i1.33171. (in Persian) Aghbashlo, M., Kianmehr, M. H., Khani, S., & Ghasemi, M. )2009(. Mathematical modeling of carrot thin-layer drying using new model. International Agrophysics, 23, 313-317. Aktash, M., Sevik, S., Amini, A., & Khanlari, A. (2017). Experimental analysis and CFD simulation of infrared apricot dryer with heat recovery. Drying Technology, 35(6), 1532-2300. https://doi.org/10.1080/07373937.2016.1212871. An, K., Zhao, D., Wang, Z., Wu, J., Xu, Y., & Xiao, G. (2016). Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry, 197, 1292-1300. https://doi.org/10.1016/j.foodchem.2015.11.033.
Anon. )2021(. World food and agriculture- Statistical yearbook. FAO Rome. Bardy, E., Hamdi, M., Havet, M., & Rouaud, O. (2015). Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electro hydrodynamic enhancement. Energy, 89, 519-527. https://doi.org/10.1016/j.energy.2015.06.017. Chinenye, N. M., Ogunlowo, A. S., & Olukunle, O. J. (2010). Cocoa bean (Theobroma caco L.) drying kinetics. Chilean Journal of Agricultural Research, 70, 633-639. Corzo, O., Bracho, N., Perelra, A., & Vasquez, A. (2008). Weibull distribution for modelling air drying of coroba slices. LWT – Food Science and Technology, 41, 2023-2028. https://doi.org/10.1016/j.lwt.2008.01.002. Crank, J. (1975). Mathematics of diffusion. 2nd Ed. London: Oxford University Press. Dehghannya, J., Hosseinlar, S., & Heshmati, M. K. (2018). Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovation Food Science and Emerging Technologies, 45, 132-151. https://doi.org/10.1016/j.ifset.2017.10.007. Doymaz, I. (2007). Influence of pretreatment solution on the drying of sour cherry. Food Engineering, 78, 591-596. https://doi.org/10.1016/j.jfoodeng.2005.10.037. Doymaz, I. (2012). Drying of pomegranate seeds using infrared radiation. Food Science and Biotechnology, 21, 1269-1275. Falade, K. O., & Ogunwolu, O. S. (2014). Modeling of drying patterns of fresh and osmotically pretreated cooking banana and plantain slices. Journal of Food Process Preservation, 38, 373-388. Hebbar, H. U., Vishwanathan, K., & Ramesh, M. N. (2004). Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65, 557-563. https://doi.org/10.1016/j.jfoodeng.2004.02.020. Horuz, E., Bozkurt, H., Karatash, H., & Maskan, M. (2017). Drying kinetics of apricot halves in a Microwave‑hot air hybrid oven. Heat Mass Transfer, 53, 2117-2127. https://doi.org/10.1111/j.1745-4549.2012.00785.x. Ivanova, D., Valov N., Valova I., & Stefanova, D. (2017). Optimization of convective drying of apricots. TEM Journal, 6(3), 572-577. https://doi.org/10.18421/TEM63-19. Izli, N., Yildiz, G. O., Unal, H., Isik, E., & Uylaser, V. (2014). Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of golden berry (Physalis peruviana L.). International Journal of Food Science and Technology, 49, 9-17. https://doi.org/10.1111/ijfs.12266. Kayran, S., & Doymaz, I. (2017). Infrared drying and effective moisture diffusivity of apricot halves: Influence of pretreatment and infrared power. Journal of Food Processing and Preservation, 00, 1-8. https://doi.org/10.1111/jfpp.12827. Khir, R., Pan, Z., Salim, A., Hartsough, B. R., & Mohamed, S. (2011). Moisture diffusivity of rough rice under infrared radiation drying. LWT-Food Science and Technology, 44(4), 1126-1132. https://doi.org/10.1016/j.lwt.2010.10.003. Kocabiyik, H., Yilmaz, N., Tuncel, N. B., Sumer, S.K., & Buykcan, N. B. (2015). Drying, energy, and some physical and nutritional quality properties of tomatoes dried with short-infrared radiation. Food Bioprocess Technology, 8, 516-525. Łechtańska, J. M., Szadzińska, J., & Kowalski, S. J. (2015). Microwave- and infrared-assisted convective drying of green pepper: Quality and energy considerations. Chemical Engineering and Processing: Process Intensification, 98, 155-164. https://doi.org/10.1016/j.cep.2015.10.001. Lopez, A., Iguaz, A., Esnoz, A., & Vireda P. (2000). Thin-layer drying behavior of vegetable waste from wholesale market. Drying Technology, 18, 995-1006. https://doi.org/10.1080/07373930008917749. Midilli, A., Kucuk, H., & Yapar, Z. (2002). A new model for single-layer drying. Drying Technology, 20, 1503-1513. Mirzaee, E., Rafiee, S, Keyhani, A., & Emam-Djomeh, Z. (2009). Determining of moisture diffusivity and activation energy in drying of apricots. Research in Agricultural Engineering, 55(3), 114-120. https://doi.org/10.17221/8/2009-RAE. Mosavi Bayegi, S. F., Farahmand, A., Taghizadeh, M., & Ziaforoughi, A. (2016). Modeling of thin layer drying of persimmon by hot air and infrared methods. Journal of Food Science and Technology (Iran), 53(13), 161-171. (in Persian) Onwude, D. I., Hashim, N., Abdan, K., Janius, R., & Chen, G. (2018). The effectiveness of combined infrared and hot-air drying strategies for sweet potato. Journal of Food Engineering, 241, 75-87. https://doi.org/10.1016/j.jfoodeng.2018.08.008. Onwude, D. I., Hashim, N., Janius, R., Abdan, K., Chen, G., & Oladejo, A.O. (2017). Non- thermal hybrid drying of fruits and vegetables: A review of current technologies. Innovation Food Science and Emerging Technologies, 43, 223-238. https://doi.org/10.1016/j.ifset.2017.08.010. Onwude, D.I., Hashim, N., & Chen, G. (2016). Recent advances of novel thermal combined hot air drying of agricultural crops. Trends Food Science Technology, 57, 132-145. https://doi.org/10.1016/j.tifs.2016.09.012. Ozkan, M, Kirca, A., & Cemeroglu, B. (2003). Effect of moisture content on CIE color values in dried apricots. European Food Research and Technology, 216, 217-219. https://doi.org/10.1007/s00217-002-0627-6. Rekabi, M., Abbaspourfard, M. H., & Mortezapour, H. (2016). Investigating the energy consumption and drying time of pistachios in combined solar-infrared dryer. Agricultural Engineering (Scientific Journal of Agriculture), 39(2), 18-32. https://doi.org/10.22055/agen.2017.12552. (in Persian) Salehi, F. (2018). Mathematical modelling of thin‐layer drying of apricot in infrared dryer. Proceedings of the 11th National Congress on Mechanical Engineering, Biomaterials and Mechanization. Sep. 3. Bu-Ali Sina University, Hamadan, Iran. (in Persian) Satorabi, M., Salehi, F., & Rasouli, M. (2021). The Influence of xanthan and balangu seed gums coats on the kinetics of infrared drying of apricot slices: GA-ANN and ANFIS modeling. International Journal of Fruit Science, 21(1), 468-480. https://doi.org/10.1080/15538362.2021.1898520. Unal, H. G., & Sacilik, K. (2011). drying characteristics of hawthorn fruits in a convective hot-air dryer. Journal of Food Processing and Preservation, 35, 272-279. https://doi.org/10.1111/j.1745-4549.2009.00451.x. Wang, C.Y. & Singh, R.P. (1978). A single layer drying equation for rough rice. ASAE Paper No: 78-3001, St. Joseph, MI: ASAE. Zhang, M., Chen, H., Mujumdar, A. S., Tang, J., Miao, S., & Wang, Y. (2017). Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition, 57(6), 1239-1255. https://doi.org/10.1080/10408398.2014.979280. Zogzas, N. P., Maroulis, Z. B., & Marinos Kouris, D. (1996). Moisture diffusivity data compilation in foodstuffs. Drying Technology, 14, 2225-2253. https://doi.org/10.1080/07373939608917205. | ||
|
آمار تعداد مشاهده مقاله: 292 تعداد دریافت فایل اصل مقاله: 580 |
||