مطالعه روند خشک‌شدن گوشت میگوی پرورشی در خشک‌کن هوای گرم همرفتی و تغییرات برخی فراسنجه‌های مرتبط با آن

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی

نویسندگان

• محسن المعی ¹
• سیدمهدی نصیری ²
• محمد امین نعمت اللهی ²
• داریوش زارع ¹
• محمد خرم ³

¹ بخش مهندسی بیو‌سیستم، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

² بخش مهندسی بیو‌سیستم و مرکز پژوهشی فرآوری آبزیان، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

³ بخش مهندسی گاز، دانشکده مهندسی شیمی نفت و گاز، دانشگاه شیراز، شیراز، ایران

10.22067/jam.2023.80905.1145

چکیده

روند خشک‌کردن میگوی پرورشی (Litopenaeus vannamei) پوست‌گیری‌شده در یک خشک‌کن هوای گرم همرفتی برای تعیین فراسنجه‌های چروکیدگی، سینتیک خشک‌شدن، جرم حجمی و ضریب انتشار مؤثر رطوبت مورد مطالعه قرار گرفت. بدین منظور نمونه‌های میگو به شکل ورقه در سه سطح دمای 40، 50 و 60 درجه سلسیوس با سرعت ثابت هوای 1.5 متر بر ثانیه در دستگاه خشک‌کن ساخته‌شده، خشک شدند و وزن و حجم نمونه‌ها طی فرآیند خشک‌شدن، برای مدل‌سازی مورد استفاده قرار گرفتند. از بین مدل‌های تجربی در نظر گرفته‌شده برای چروکیدگی و سینتیک خشک‌کردن، مدل خطی بهترین مدل برای بیان تغییرات چروکیدگی در مقابل تغییرات نسبت رطوبت و مدل توزیع ویبال به‌عنوان بهترین مدل برای بیان تغییرات نسبت رطوبت-زمان انتخاب شد. از یک مدل تجربی وابسته به رطوبت برای بیان تغییرات جرم حجمی ظاهری میگو استفاده شد که با تخمین ضرایب آن، دامنه ^3-kg m 1117-1050 به‌دست آمد. افزون بر آن برای بیان اثر محتوای رطوبت و دما بر ضریب انتشار مؤثر رطوبت میگو یک رابطه آرنیوسی استخراج شد. بر اساس نتایج، تغییرات ضریب انتشار مؤثر رطوبت میگو در دامنهm² s^{-1  9-}10×0.08 تا m² s^{-1 9-}10×7.39 به‌دست آمد. اثر بسط تعداد جملات قانون دوم فیک بر تغییرات نسبت رطوبت برای معادله ضریب انتشار مؤثر، مورد مطالعه قرار گرفت و مشخص شد افزایش تعداد‌ جملات بیشتر از 100 جمله اثر قابل‌ملاحظه‌ای در دقت خروجی مدل ندارد و بر همین اساس تعداد صد جمله برای تخمین ضریب انتشار رطوبت توصیه می­‌شود. همچنین برای تعیین این ضریب، اثر چروکیدگی به‌عنوان عامل تاثیرگذار باید لحاظ گردد.

کلیدواژه‌ها

• چروکیدگی
• خشک کردن
• ضریب انتشار مؤثر رطوبت
• گوشت میگو

موضوعات

• مدل‌سازی

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