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مطالعه و شبیه‌سازی سینتیک خشک‌شدن ورقه‌های خرما در یک خشک‌کن ترکیبی الکتروهیدرودینامیک- جریان همرفت | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 13، دوره 49، شماره 3، آبان 1397، صفحه 489-500 اصل مقاله (970.09 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2018.246556.665013 | ||
| نویسندگان | ||
| مهدی کرامت جهرمی1؛ سید سعید محتسبی* 2؛ حسین موسی زاده3؛ مهدی قاسمی ورنامخواستی4؛ امین نصیری1 | ||
| 1دانش آموخته دکتری، گروه مهندسی ماشینهای کشاورزی، دانشکده مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
| 2استاد، گروه مهندسی ماشینهای کشاورزی، دانشکده مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
| 3دانشیار، گروه مهندسی ماشینهای کشاورزی، دانشکده مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
| 4دانشیار، گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه شهرکرد، شهرکرد، ایران | ||
| چکیده | ||
| خشک‌کردن به شیوه الکتروهیدرودینامیک یک روش غیرحرارتی است که با فراهم آوردن امکان خشک‌شدن محصول در دمای محیط، امکان افزایش خواص کیفی محصول خشک‌شده را فراهم می‌آورد. با توجه به اهمیت به‌کارگیری روش‌های پیشرفته در خشک‌کردن خرما، در این تحقیق یک خشک‌کن الکتروهیدرودینامیک-جریان همرفت با قابلیت کنترل دما توسعه داده شد و فرآیند رطوبت‌گیری ورقه‌های نازک خرمای شاهانی در روش‌های خشک‌کردن الکتروهیدرودینامیک، هوای گرم و ترکیبی بر اساس تغییرات نسبت رطوبت در طول زمان خشک‌شدن مدل‌سازی شد. نتایج تحقیق نشان داد با افزایش سرعت هوا در دماهای 25 و 35 درجه سلسیوس از روش الکتروهیدرودینامیک، زمان خشک‌شدن محصول افزایش می‌یابد. این در حالی است که با افزایش سرعت هوا، زمان خشک‌شدن در هر دو روش ترکیبی و هوای گرم کاهش می‌یابد. | ||
| کلیدواژه‌ها | ||
| چیپس خرما؛ رطوبت‌گیری؛ الکتروهیدرودینامیک؛ همرفت؛ غیر حرارتی | ||
| عنوان مقاله [English] | ||
| Study and Simulation Drying Kinetics of Date Fruit Slices in a Hybrid Electrohydrodynamic-Convective Dryer | ||
| نویسندگان [English] | ||
| Mahdi Keramat-Jahromi1؛ Seyed Saeid Mohtasebi2؛ Hossein Musazade3؛ Mahdi Ghasemi-Varnamkhasti4؛ Amin Nasiri1 | ||
| 1Ph.D. Graduated, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Professor, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 3Associate Professor, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 4Associate Professor, Mechanical Engineering of Biosystem Department, Faculty of Agriculture, University of Shahrekord, Shahrekord, Iran | ||
| چکیده [English] | ||
| Electrohydrodynamic drying as a non-thermal method of drying increases the quality of dried products at ambient temperature. Considering the importance of using advanced methods in date fruit drying, in this study, an electrohydrodynamic-convective dryer equipped with temperature control system was developed to model the drying process of date fruit (cv. Shahani) slices based on changes in moisture ratio per drying time in electrohydrodynamic (EHD), hot air (HA) and the hybrid (EHD-HA) drying methods. Results showed as the air velocity increased, the drying time in 25 and 35 °C of EHD drying increased while increasing in air velocity, decrease the drying time in both HA and EHD-HA drying methods. | ||
| کلیدواژه‌ها [English] | ||
| Date Fruit Chips, Dehydration, Electro-hydrodynamic, Convection, Non-thermal | ||
| مراجع | ||
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