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استخراج آب از میوه زرشک به روش فیلتر پرس: مطالعه و بهینه‌سازی برخی از عوامل مؤثر به روش سطح پاسخ | ||
| مهندسی بیوسیستم ایران | ||
| دوره 53، شماره 2، تیر 1401، صفحه 123-140 اصل مقاله (1.7 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2022.336704.665468 | ||
| نویسندگان | ||
| جواد طریقی* 1؛ علی حاجی احمد2 | ||
| 1گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه محقق اردبیلی، اردبیل، ایران | ||
| 2استادیار گروه مهندسی مکانیک ماشین‌های کشاورزی و مکانیزاسیون، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران ، کرج، ایران | ||
| چکیده | ||
| چکیده: میوه زرشک از گیاهان بومی ایران و متعلق به خانواده Berberidaceae بوده و در گونه‌ها و رنگ‌های مختلف وجود دارد. ایران بزرگ‌ترین تولیدکننده زرشک در جهان است. مصرف تازه خوری زرشک به علت فسادپذیری زیاد، محدود بوده و تولید فراورده‌های بر پایه زرشک از جمله روش‌های مهم در کاهش ضایعات این محصول است. تولید آب‌میوه یکی از روش‌های کارآمد در زمینه کاهش ضایعات محصولات کشاورزی است. روش فیلتر پرس به‌عنوان یکی از روش‌های رایج و مؤثر جهت استحصال آب‌میوه شناخته می‌شود. در پژوهش حاضر، اثرات ارتفاع لایه محصول (در پنج سطح 15، 30، 45، 60 و 75 میلی‌متر)، قطر سیلندر (در پنج سطح 40، 45، 50، 55 و 60 میلی‌متر) و سرعت بارگذاری (در پنج سطح 6، 12، 18، 24 و 30 میلی‌متر بر دقیقه) بر درصد آب‌میوه استخراج شده از زرشک، چگالی آب‌میوه، رطوبت نسبی تفاله، تخلخل نهایی تفاله، مقدار انرژی ویژه مصرفی و توان مصرفی مورد بررسی و بهینه‌سازی قرار گرفتند. نتایج به‌دست‌آمده نشان داد که تغییر متغیرهای ورودی می‌تواند منجر به تغییرات درصد آب‌میوه استخراج شده از زرشک در محدوده 9/33 تا 9/51 درصد، چگالی آب‌میوه در محدوده 7/1013 تا 2/1047 کیلوگرم بر مترمکعب، تخلخل نهایی تفاله در محدوده 6/2 تا 8/12 درصد و رطوبت نسبی تفاله در محدوده 19 تا 41 درصد شود. نتایج به دست آمده برای بهینه‌سازی فرآیند استخراج آب زرشک با استفاده از دستگاه‌های فشار محوری مناسب بوده و می‌تواند در تعیین شرایط بهینه کارکرد دستگاه آب‌میوه‌گیری مورد استفاده قرار گیرد. | ||
| کلیدواژه‌ها | ||
| قطر سیلندر؛ ارتفاع لایه؛ سرعت بارگذاری؛ شاخص ظرفیت؛ انرژی ویژه | ||
| عنوان مقاله [English] | ||
| Extraction of Barberry Juice Based on the Filter Press Method: Study and Optimization of Some Influential Factors Based on Response Surface Methodology (RSM) | ||
| نویسندگان [English] | ||
| javad taraighi1؛ Ali Hajiahmad2 | ||
| 1department of biosystem engineering, Faculty of agricultural engineering, university of mohaghegh ardabili, ardabil, Iran | ||
| 21. Department of Biosystem Engineering, Faculty of Agricultural Enginnering, University of Tehran, Karaj, Iran | ||
| چکیده [English] | ||
| ABSTRACT: Barberry fruit is a native plant of Iran and belongs to the Berberidaceae family and is available in different species and colors. Iran is the first producer of barberry in the world. The eating fresh barberry fruits is limited due to spoilable, and the production of barberry-based products is one of the important methods for reduocing the waste of this fruit. Fruit juice production is one of the efficient methods in reducing agricultural waste. The filter press method is known as one of the common and effective methods for the juice extraction. In the present study, the effects of the layer height (at five levels of 15, 30, 45, 60 and 75 mm), cylinder diameter (at five levels of 40, 45, 50, 55 and 60 mm), and loading rate (at five levels 6, 12, 18, 24 and 30 mm/min) on the percentage of extracted juice from barberry, juice density, moisture content of pomace, final pomace porosity, specific energy consumption, and power consumption were studied and optimized. The results showed that the change in input variables resulted in changes in the percentage of extracted juice in the range of 33.9 to 51.8%, the juice density in the range of 1013.7 to 1047.2 kg/m3, the final pomace porosity in the range of 2.6 to 12.8%, and moisture content of pomace in the range of 19 to 41%. The results are suitable for optimizing the barberry water extraction process, using axial pressure devices and can be used to determine the optimal operating conditions of the juice making devices. | ||
| کلیدواژه‌ها [English] | ||
| Cylinder diameter, Layer height, Loading rate, Capacity index, Specific energy | ||
| مراجع | ||
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