خشک کردن ورقه‌های سیب‌زمینی با هوای گرم به کمک لامپ رشته‌ای: بهینه‌سازی فرآیند با استفاده از روش سطح پاسخ

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسنده

• دیوید ویوانکو پزانتزس

گروه مهندسی غذا، دانشکده شیلات و مهندسی غذا، دانشگاه ملی کالائو، کالائو، لیما، پرو

10.22067/ifstrj.2025.92986.1423

چکیده

مطالعه حاضر کاربرد روش سطح پاسخ جهت بهینه سازی و مدلسازی ریاضی خشک کردن ورقه‌های سیب‌زمینی در یک خشک کن آزمایشگاهی هوای گرم به کمک لامپ های رشته‌ای را بیان می‌کند. تأثیر دما، توان لامپ‌های رشته‌ای و ضخامت ورقه به‌عنوان متغیرهای مستقل بر سطح پاسخ متغیرهای وابسته شامل زمان خشک شدن، پذیرش کلی محصول و ضریب نفوذ مؤثر آب مورد بررسی قرار گرفت. ارزش بالای پذیرش کلی محصول به‌عنوان پارامتر بهینه برای خشک کردن ورقه‌های سیب‌زمینی در نظر گرفته شد. روش سطح پاسخ با استفاده از طرح مرکب مرکزی چرخشی برای بهینه‌سازی متغیر وابسته اعمال شد. معادلات رگرسیون چند جمله‌ای درجه دوم برای هر متغیر پاسخ به‌دست آمد. شرایط بهینه خشک کردن جهت دسترسی به بالاترین پذیرش در ارتباط با دما، توان و ضخامت به‌ترتیب برابر 69.33 درجه سانتی‌گراد، 328.80 وات و ضخامت 4.40 میلی‌متر بود. زمان بهینه خشک کردن حدودا 130 دقیقه بود. خشک کردن در مدت زمان کاهش سرعت خشک‌کنندگی صورت گرفت. نتایج نشان داد که افزایش انرژی توسط لامپ‌های رشته‌ای منجر به کاهش 30 درصدی زمان خشک کردن شد. با استفاده از روش شبه نیوتن سیمپلکس، ثابت‌های مدل‌های ریاضی برای شبیه‌سازی منحنی خشک کردن تعیین شدند و مدل مزدوج دو جمله‌ای و پنج ثابت، بهترین برازش را نشان داد. با استفاده از معادله قانون فیک، ضریب نفوذ مؤثر آب از 10-10 4.48 تا 9-10 3.38 متر مربع برثانیه متغیر بود و در شرایط خشک کردن بهینه 9-10 2.46 متر مربع بر ثانیه بود. اطلاعات به‌دست‌آمده از این پژوهش درتوسعه خشک‌کن‌ها و کنترل فرآیندهای خشک کردن در مقیاس تجاری و صنعتی کمک اساسی می‌کند.

کلیدواژه‌ها

• خشک‌کردن سیب‌زمینی
• سینتیک
• مدل‌سازی ریاضی
• RSM

موضوعات

• مهندسی مواد غذایی

عنوان مقاله [English]

Incandescent Lamp-assited Convective Drying of Potato Slices: Optimization Using RSM

نویسنده [English]

• David Vivanco-Pezantes

Department of Food Engineering, Faculty of Fisheries and Food Engineering, National University of Callao, Callao, Lima, Perú

چکیده [English]

This research focuses on the application of response surface methodology (RSM) in the optimization and mathematical modeling of potato slice drying in a laboratory-scale convective dryer assisted by incandescent lamps. The relationships between the independent variables in terms of temperature (°C), incandescent lamp power (W), and slice thickness (mm) were studied in relation to the responses of interest or dependent variables, consisting of drying time (min), overall product acceptance, and effective water diffusivity (m²s^-1). A high value of overall product acceptance is considered to be the optimizing parameter for drying potato sheets. The response surface methodology was applied using a rotational central composite design (RCCD) to optimize the dependent variable. Second-order polynomial regression equations were obtained for each response variable. The optimal drying conditions were established for the maximum value of overall acceptance and were: 69.33 °C, 328.80 W, and 4.40 mm, for temperature, power, and thickness, respectively, with the optimized drying time for the product being approximately 130 min. Drying was carried out during the decreasing drying rate period, and the results show that the addition of energy from incandescent lamps reduces the drying time by 30%. Using the Quasi-Newton Simplex method, the constants of the mathematical models were determined to simulate the drying curve, and the conjugate model of two terms and five constants presented the best fit. Using Fick's law equation, the effective diffusivity of water ranged from 4.48x10^-10 to 3.38x10^-9 m²s^-1, and under optimal drying conditions, it was 2.46x10^-9 m²s^-1. The information obtained contributes fundamentally to the development of dryers and the control of drying processes on a commercial and industrial scale.

کلیدواژه‌ها [English]

• Kinetics
• Mathematical modeling
• Potato drying
• RSM

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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