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کاربرد روش سطح پاسخ در بهینه‌سازی شاخص‌های نیم جوش کردن برای پیش بینی بیشترین راندمان برنج سالم | ||
| تحقیقات سامانه‌ها و مکانیزاسیون کشاورزی | ||
| مقاله 6، دوره 18، شماره 68، شهریور 1396، صفحه 59-70 اصل مقاله (902.13 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/erams.2017.105642.1068 | ||
| نویسنده | ||
| ابراهیم تقی نژاد* | ||
| استادیار رشته مهندسی مکانیک ماشین های کشاورزی، دانشکده کشاورزی و منابع طبیعی مغان، دانشگاه محقق اردبیلی | ||
| چکیده | ||
| نیم جوش کردن، یک فرآیند هیدروگرمایی است و شامل سه مرحله غوطه‌وری، بخاردهی و خشک‌کردن شلتوک می‌باشد. در این تحقیق از روش سطح پاسخ و طرح مرکب مرکزی برای بهینه‌سازی شاخص‌های نیم جوش کردن (دمای غوطه‌وری و زمان بخاردهی) استفاده گردید. نمونه‌ها بعد از غوطه‌وری (55 ،60، 65 ، 70 و 75 درجه سلسیوس) و بخاردهی (2، 4، 6، 8 و 10 دقیقه)، طی 3 روز تحت شرایط محیطی تا رسیدن رطوبت نهایی به 11% (بر پایه‌تر) خشک شده‌اند. برای هر پاسخ با استفاده از تجزیه رگرسیون خطی چندگانه، مدل‌های چندجمله‌ای درجه‌ی دوم به دست آمد. تجزیه واریانس (ANOVA) برای بررسی صحت و دقت مدل برازش شده انجام شد. نتایج نشان داد که تأثیر مربع دمای غوطه‌وری و مربع زمان بخاردهی بر مقدار راندمان برنج سالم معنی‌دار (P | ||
| کلیدواژه‌ها | ||
| نیم جوش کردن؛ بهینه‌سازی؛ غوطه‌وری؛ بخاردهی؛ شلتوک برنج | ||
| عنوان مقاله [English] | ||
| Utilization of Response Surface Methodology (RSM) in Optimization of Parboiling Indicators for Maximum Head Rice Yield | ||
| نویسندگان [English] | ||
| E. Taghinejad | ||
| Assistant Professor | ||
| چکیده [English] | ||
| Parboiling is a hydrothermal treatment and it consists of 3 steps: soaking, steaming and drying of paddy. In this research RSM and central composite design was used for optimization of parboiling indicators (soaking temperature and steaming time). After soaking temperature of (55, 60, 65, 70 and 75 oC) and steaming time of (2, 4, 6, 8 and 10 min), the samples were dried for three days in the shade to a final moisture content of 11±1% (w.b.). Using multiple regression analysis a quadratic polynomial equation was developed for each response. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. The results showed that the effects of soaking temperature and steaming time were found to be significant (p<0.01) with regards to head rice yield. Results also showed that, soaking temperature and steaming time were the most important variables which affect the head rice yield, respectively. Based on developed modeles, optimum conditions for the maximum head rice yield of (66.67%), were achieved at soaking temperature of 64.93oC and steaming time of 6.67 min. | ||
| کلیدواژه‌ها [English] | ||
| optimization, Parboiling, Rice Paddy, Soaking, Steaming | ||
| مراجع | ||
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