بررسی برخی از عامل‌های انرژی و اکسرژی در طی عملیات حرارت‌دهی اهمیک آب‌نارنج

نوع مقاله : مقاله پژوهشی

نویسندگان

• محمد واحدی ترشیزی ¹
• محسن آزادبخت ¹
• مهدی کاشانی نژاد ²

¹ گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

² گروه مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

https://doi.org/10.22067/jam.v11i2.80760

چکیده

مواد غذایی از ترکیبات مختلفی تشکیل‌شده‌اند و بعد از مدتی عمر مفید خود را از دست می‌دهند و یکی از روش‌های افزایش ماندگاری مواد غذایی فرآیند حرارتی می‌باشد، ازاین‌رو در این تحقیق یک دستگاه گرمایش اهمیک ساخته شد تا فرآیند حرارت‌دهی انجام شود. در این فرآیند سه گرادیان ولتاژ ورودی (V cm^-1 8.33، 10.83 و 13.33) و سه درصد کاهش وزن نمونه (10، 20 و 30 درصد) نسبت به وزن کل انتخاب گردید. طی فرآیند حرارتی روند بازده انرژی، بازده اکسرژی، اکسرژی تلف‌شده و پتانسیل بهبود بررسی شد. تمامی آزمایش‌ها در سه تکرار انجام گرفت و نتایج با استفاده از نرم‌افزار SAS برای بررسی آماری در آزمایش فاکتوریل در قالب طرح کاملاً تصادفی تجزیه ‌و تحلیل شد. با توجه به نتایج به‌دست‌آمده بیشترین مقدار بازده انرژی و اکسرژی در گرادیان ولتاژV cm^-1 13.33و برای پتانسیل بهبود و اکسرژی تلف‌شده در گرادیان ولتاژ 8.33 می‌باشد. بیشترین بازده انرژی 91.16% در درصد کاهش وزن 10% و برای بازده اکسرژی 59.51% در درصد کاهش وزن 30% بوده است و بیشترین مقدار اکسرژی تلف‌شده و پتانسیل بهبود در درصد کاهش وزن 30% و به‌ترتیب kW 6.76 و 5.624 بوده است.

کلیدواژه‌ها

• انرژی و اکسرژی
• آب‌نارنج
• تحلیل آماری
• فرآیند اهمیک

20.1001.1.22286829.1400.11.2.23.8

Open Access

©2020 The author(s). This article is licensed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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