بررسی و تحلیل سینتیک خشک کردن لایه‌های هویج با آون مایکروویو

قنبری, مانی; صحرائیان, سید مهدی

doi:10.48301/kssa.2020.119225

بررسی و تحلیل سینتیک خشک کردن لایه‌های هویج با آون مایکروویو

نوع مقاله : مقاله پژوهشی (کاربردی)

نویسندگان

¹ دپارتمان مهندسی ماشین‌های کشاورزی، آموزشکده فنی کشاورزی شهریار، دانشگاه فنی و حرفه‌ای استان تهران، ایران.

² مربی، دپارتمان مکانیک ماشین های کشاورزی، دانشکده کشاورزی شهریار، دانشگاه فنی و حرفه ای استان تهران، ایران.

10.48301/kssa.2020.119225

چکیده

یکی از روش‌های سریع خشک کردن مواد غذایی که انرژی آن، قابل مقایسه با روش خشک کردن با هوای گرم است، استفاده از مایکروویو می‌باشد. سیستم‌های خشک کردن مایکروویو، زمان خشک کردن محصول با حداقل تأثیر منفی بر کیفیت محصول به طور قابل توجهی کاهش داده‌اند. در این مقاله، سینتیک خشک کردن لایه نازک هویج، بررسی و تحلیل شد. ابتدا هویج‌ها به ضخامت‌های 5/2 و 5 میلی‌متر، برش داده شدند و سپس آزمایش‌ها با دستگاه ماکروویو M945-Sumsung انجام گردید .نتایج آزمایش‌ها نشان داد که توان ماکرویو و شکل لایه‌های هویج، بر مدت زمان خشک شدن و نفوذ رطوبت مؤثر، تأثیر داشت؛ به طوری که زمان خشک شدن 5/57 درصد کاهش یافت. مقدار نفوذ رطوبتی برای نمونه‌های با ضخامت 5/2 و 5 میلی‌متر به ترتیب از^7-10×35/1 تا m²/s ^7-10× 6/3 و ^7-10× 37/ 5 تا m²/s ^6-10× 06/1 تغییر یافت.

کلیدواژه‌ها

20.1001.1.23829796.1399.17.2.10.4

عنوان مقاله [English]

Investigation and Analysis of Drying Kinetics of Carrot Layers with Microwave Oven

نویسندگان [English]

Mani Ghanbari ¹
mehdi sahraeian ²

¹ Department of Mechanical Engineering of Agricultural Machinery, Faculty of Shahriar, Technical and Vocational University (TVU), Tehran, Iran.

² Lecturer, Department of Mechanical Engineering of Agricultural Machinery, Faculty of Shahriar, Technical and Vocational University (TVU), Tehran, Iran.

چکیده [English]

Microwaves are one of the fastest methods of drying food whose energy is comparable to that of hot air drying.In this paper, the kinetics of drying film-thin carrot layers was investigated and analyzed. First, the carrots were cut into 2.5 mm and 5 mm thicknesses and then the experiments were carried out using Samsung M945 Microwave. Microwave power and shape of the carrot layers affected the drying time and effective moisture penetration to the extend that the drying time was reduced by 57.5%. The moisture penetration for the samples with 2.5 and 5 mm thickness changed from 1.35 ´ 10^-7 to 3.6 ´ 10^-7 m² /s and 5.37 ´ 10^-7 to 1.06 ´ 10^-6, respectively.

کلیدواژه‌ها [English]

Microwave
Carrot
Activation Energy
Effective Moisture Permeability Coefficient
Drying

مراجع

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