با همکاری انجمن مهندسان مکانیک ایران

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران

چکیده

در این پژوهش بررسی سینتیک خشک شدن چیپس سیب‌زمینی و مدل‌سازی آن در یک خشک‌کن مایکروویو با سامانه ثبت تصویر به‌صورت بلادرنگ و اعمال سطوح توان متغیر در طی فرآیند خشک کردن انجام گرفت. در خشک‌کن مورد نظر دو سری آزمایش انجام گرفت، سری اول با سه سطح چگالی توان 67/2، 4 و 8 W g-1 با دو حالت چگالی توان ثابت و متغیر برای بررسی و مدل‌سازی سینتیک تغییرات محتوای رطوبتی و سری دوم با دو سطح 3 و 5 W g-1 برای ارزیابی مدل‌های ساخته شده استفاده شد. همچنین چروکیدگی محصول به کمک الگوریتم پردازش تصویر توسعه داده شده اندازه‌گیری شد. دو مدل شبکه عصبی، اولی با ورودی‌های زمان و چگالی توان و دومی با ورودی‌های نسبت چروکیدگی و چگالی توان برای مدل‌سازی و پیش‌بینی تغییرات محتوای رطوبتی توسعه داده شدند. نتایج ارزیابی مدل‌ها نشان داد که مدل دوم با همبستگی 994/0 و خطای 067/0 نسبت به مدل اول با همبستگی 961/0 و خطای 173/0 دارای قابلیت اعتماد و اطمینان بیشتری برای پیش‌بینی تغییرات محتوای رطوبتی می‌باشد.

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