آنالیز انتقال حرارت و جرم طی فرآیند سرخ‌کردن خلال سیب‌زمینی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 31، دوره 13، شماره 2 - شماره پیاپی 44، خرداد و تیر 1396، صفحه 379-392   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.52271

نویسندگان

حسن صباغی^* ؛ امان محمد ضیایی فر؛ مهدی کاشانی نژاد

گروه علوم و صنایع غذایی، دانشگاه منابع طبیعی گرگان.

چکیده

در این پژوهش، انتقال حرارت و جرم در فرآیند سرخ‌کردن به‌طور جامعی مورد بررسی قرار گرفت. برای این منظور، عملیات سرخ کردن خلال سیب زمینی در یک سرخ‌کن مجهز به سیستم ترموکنترلر با ترموکوپل نوع K، در سه دمای مختلف روغن 145، 160 و °C 175 به مدت60، 120، 180 و 240 ثانیه انجام گرفت. تغییرات دمای مرکزی محصول طی سرخ کردن با استفاده از ترموکوپل نوع T متصل به دستگاه ثبت داده در کامپیوتر ثبت گردید. محتوی رطوبت و روغن نمونه ها نیز در هر زمان و دمای فرآیند اندازه گیری شد. پارامترهای انتقال حرارت و جرم با استفاده از نمودارهای نسبت‌های دمایی و غلظت بدون بُعد و معادلات تجربی با هدف توسعه روشی واقع بینانه در تخمین، برآورد شد. نتایج نشان داد، عدد بایوت انتقال جرم (Bim)، ضریب انتقال جرم و نفوذ موثر رطوبت با افزایش دمای روغن به‌طور معنی‌داری زیاد شد. در مدل های رگرسیونی، با افزایش دمای بستر فرآیند محتوی تعادلی روغن در زمان بی نهایت کاهش یافت و می توان گفت با افزایش دما، جذب روغن کاهش می یابد. از طرفی ارتباط خطی بین ثابت‌های سنتیک کاهش آب و جذب روغن مشاهده شد که تائید کننده تاثیر پیش تیمار خشک کردن جزئی در کاهش ثابت سنتیک جذب روغن نیز است. این تاثیر می تواند به دلیل فشردگی ماتریس ماده غذایی و در نتیجه کاهش نفوذ روغن بعد از خروج از سرخ کن طی سرد شدن باشد. در نهایت، با افزایش دمای فرآیند نیز عدد بایوت انتقال حرارت (Bih)، ضریب انتقال حرارت جابجایی و هدایت حرارتی محصول به‌طور معنی داری کاهش یافت.

کلیدواژه‌ها

سرخ کردن؛ خلال سیب زمینی؛ عدد بایوت؛ انتقال جرم؛ انتقال حرارت

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