نوع مقاله : مقاله پژوهشی لاتین
نویسندگان
1 دانشکده مهندسی شیمی و نساجی، دانشگاه ملی مهندسی، لیما، پرو
2 دانشکده مهندسی شیلات و مواد غذایی، دانشگاه ملی کالائو، پرو
چکیده
جلبکهای دریایی بهخاطر ارزشهای تکنولوژیکی، تغذیهای و سلامتی آنها شناخته میشوند. برای تثبیت و حفظ کیفیت محصول در طول انبارداری خشک کردن آنها ضروری است. در این تحقیق، با استفاده از روش سطح پاسخ مدلهای ریاضی خشک کردن بهصورت توابع چندجملهای ارائه شدهاند. تاثیر متغیرهای مستقل خشک کردن شامل چگالی بار (1.70-15 کیلوگرم بر متر مربع)، توان لامپ رشتهای (0-500 وات)، دما (30-70 درجه سانتیگراد) و سرعت هوا (0.5-2.5 متر بر ثانیه) بر متغیرهای پاسخ شامل پذیرش جهانی (--)، محتوای فنلی کل (معادل میلیگرم گالیک اسید در 100 گرم وزن خشک) و زمان خشک کردن (دقیقه) مورد مطالعه قرار گرفت. این مطالعه نشان داد که دما و توان لامپ رشتهای در طی خشک کردن بهطور قابلتوجهی بر محتوای فنلی کل تاثیر میگذارند. خشک کردن بهینه در شرایط چگالی بار 9.13 کیلوگرم بر متر مربع، وات لامپ رشتهای 374.5 وات، دما و سرعت هوای خشککن بهترتیب 63.3 درجه سانتیگراد و 1.88 متر بر ثانیه حاصل شد. نتایج همچنین نشان میدهد که افزایش توان لامپهای رشتهای منجر به کوتاهتر شدن زمان خشک شدن تا 40-45 درصد میشود. برای شرایط بهینه از مدلهای ریاضی برای شبیهسازی منحنی خشک کردن و سینتیک ماده مورد مطالعه استفاده شد. با استفاده از روش شبه نیوتن سیمپلکس، دو مدل میدیلی و همکاران و پیج بهترتیب عملکرد بهتری در برازش منحنیها با دادههای تجربی بهدست آوردند. تحت این شرایط، مقدار ضریب نفوذ موثر آب در حدود 11-10×2.03 متر مربع بر ثانیه بهدست آمد که مقداری بسیار شبیه به مقادیر اعلامشده برای محصولات مرتبط با صنایع کشاورزی میباشد. اطلاعات بهدستآمده در این پژوهش میتواند برای استفاده از پارامترهای بهدستآمده و تکنیکهای استفادهشده برای توسعه تجهیزات و کنترل فرآیند در خشک کردن جلبک دریایی قرمز کمک زیادی کنند.
کلیدواژهها
موضوعات
©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).
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