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بررسی انتقال جرم و سینتیک خشک کردن موسیر به روش مایکرویو | ||
مهندسی بیوسیستم ایران | ||
دوره 52، شماره 1، اردیبهشت 1400، صفحه 1-12 اصل مقاله (1.39 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2020.299818.665294 | ||
نویسندگان | ||
حبیب اله عباسی؛ نرگس لایقی نیا؛ فاطمه بی باک؛ صفورا کریمی* | ||
گروه مهندسی شیمی، دانشگاه صنعتی جندی شاپور دزفول، دزفول، ایران | ||
چکیده | ||
موسیر یکی از گیاهان بومی ایران با خواص آنتیاکسیدانی و ضدمیکروبی است. در این پژوهش، تأثیر روش مایکروویو (در توانهای 450، 600، 750 و 900 وات) بر مشخصههای خشککردن موسیر بررسی گردید. بررسی سینتیک فرآیند نشان داد که از بین 10 مدل ریاضی متداول، مدل دو جملهای بهترین انتخاب در محدودهی توان450 وات تا 900 وات بود. با افزایش توان مایکرویو، زمان خشکشدن کاهش و سرعت آن افزایش یافت. کمترین زمان خشککردن در 900 وات و برابر 18 دقیقه بود که در مقایسه با خشککردن با هوای گرم (400 دقیقه) 5/95 % کاهش داشت. نتایج نشان داد با افزایش توان مایکرویو ضریب نفوذ افزایش و انرژی فعالسازی کاهش مییابد. بیشترین ضریب نفوذ، 7-10×2/1 مترمربع بر ثانیه و کمترین انرژی فعالسازی، 3/5 وات بر گرم برای توان 900 وات به دست آمد. توان بهینه از لحاظ تغییر رنگ کل 450 وات و از نظر شاخص قهوهای شدن 900 وات بود. | ||
کلیدواژهها | ||
"انرژی فعالسازی"؛ "پارامترهای رنگ"؛ "روش مایکروویو"؛ " سینتیک خشککردن"؛ "نفوذپذیری" | ||
مراجع | ||
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