مدلسازی فرآیند سرخ‌کردن سیب‌زمینی جهت تعیین ضرایب انتقال جرم

نوع مقاله : مقاله پژوهشی

نویسندگان

• وحید محمدپور ¹
• محمدتقی حامد موسویان ²

¹ گروه مهندسی شیمی، دانشگاه فردسی مشهد

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

https://doi.org/10.22067/ifstrj.v8i2.17281

چکیده

سرخ‌کردن یکی از مهم‌ترین عملیات واحدهای مورد استفاده در صنایع غذایی بوده که به شکل‌های مختلفی از جمله سرخ‌کردن تحت خلاء، تحت فشار، با استفاده از امواج مایکروویو و سرخ‌کردن عمیق قابل اجراست. به طورکلی با خروج آب و کاهش رطوبت ماده غذایی و نیز ورود روغن از طریق نفوذ و جذب؛ محصول نهایی که پس از فرآیند سرخ‌کردن تولید می شود؛ رنگ، بافت، طعم و کیفیت مطلوبی را به دنبال خواهد داشت. یکی از مهمترین نکات در طراحی، مدلسازی و بهینه سازی فرآیندهای سرخ‌کردن؛ تعیین صحیح پارامترهای انتقال جرم (ضریب نفوذ موثر؛ عدد بدون بعد بایوت جرمی و ضریب انتقال جرم) است. در این پژوهش با به کارگیری سیستم استوانه‌ ای، روشی برای تعیین پارامترهای انتقال جرم سیب‌زمینی استوانه‌ای شکل طی فرآیند سرخ‌کردن ارائه شده است. بدین منظور و جهت انجام آزمایشات مختلف، یک سرخ کن آزمایشگاهی مورد استفاده قرار گرفت. فرآیند سرخ‌کردن و انجام آزمایشات در سه سطح دمایی 150، 170 و °C 190 صورت پذیرفت. از برازش داده‌های تجربی حاصله با مدل ریاضی به‌دست آمده در مختصات استوانه‌ای، ضریب نفوذ موثر( )، عدد بدون بعد بایوت ( ) و ضریب انتقال جرم ( ) به ترتیب در محدوده (/s2m) 9-10‌‌×63/18-93/8 ، 35/9-34/7 و (m/s) 5-10‌‌×74/2-67/1 تعیین گردید که توافق قابل قبولی با یافته های به‌دست آمده توسط سایر محققین مشاهده می‌گردد. نتایج حاصله نشان می‌ دهد که با افزایش دما، ضریب نفوذ موثر و ضریب انتقال جرم افزایش و عدد بدون بعد بایوت جرمی کاهش می‌یابد. معادله آرنیوس نیز به عنوان یکی از بهترین روابطی که ضریب نفوذ موثر را به صورت تابعی از دما پیشگویی می‌کند، ارائه گردید.

کلیدواژه‌ها

• سرخ‌کردن
• ضرایب انتقال جرم
• سیب‌زمینی

عنوان مقاله [English]

Modeling of Potato Frying Process for Determination of Mass Transfer Parameters

نویسندگان [English]

• Vahid Mohammadpour ¹
• Mohamad Taghi Hamed Mosavian ²

¹ Ferdowsi University of Mashhad

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

چکیده [English]

Frying is an important unit operation used widely both in domestic and industrial cooking. Reduced pressure (vacuum), microwave, deep fat and pan frying are the most important methods of food frying. Final product has good organoleptic quality (colour, texture, and flavour). The accuracy of the knowledge of mass transfer parameters (effective diffusivity coefficient, dimensionless Biot number and mass transfer coefficient) in the case of frying is essential and important for designing, modeling and process optimization. This study is undertaken to develop a more realistic approach for determining mass transfer parameters during frying of potato slices for cylindrical coordinates. These parameters were evaluated from the plots of dimensionless concentration ratios against time in sunflower liquid oil at and . Effective diffusivity coefficient, dimensionless Biot number and mass transfer coefficient ranged between to , to and to , respectively. Effective diffusivity coefficient and mass transfer coefficient were found to increase with an increase in frying temperature, whereas Biot number decreased. An Arrhenius type of relationship was found between the frying temperature and effective diffusivity coefficient.

کلیدواژه‌ها [English]

• Frying
• Mass transfer parameters
• Potato

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