| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,944 |
| تعداد مقالات | 33,229 |
| تعداد مشاهده مقاله | 43,865,385 |
| تعداد دریافت فایل اصل مقاله | 20,371,287 |
آنالیز انرژی و اکسرژی در فرایند اهمیک طی پختن: مطالعۀ موردی قارچ دکمه‌ای | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 1 - شماره پیاپی 74، اردیبهشت 1402، صفحه 195-208 اصل مقاله (567.83 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.360992.1355 | ||
| نویسندگان | ||
| مهدی قوانلو1؛ محسن آزاد بخت* 2؛ فریال وارسته3؛ محمد واحدی ترشیزی4 | ||
| 1دانشجوی کارشناسی ارشد گروه مهندسی مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 2عضو هیات علمی دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 3دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 4گروه مهندسی مکانیک بیوسیستم، دانشکده آب و خاک، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| حرارت اهمیک گرمایشی سریع و یکنواخت است که محصول با کیفیت بالا را با حداقل تغییرات ویژگیهای ساختاری، تغذیه‌ای تولید می‌کند؛ همچنین روشی است سازگار با محیط زیست که با توجه به ویژگیهای سودمند آن مورد توجه قرار گرفته است. در این آزمایش یک سامانۀ گرمایش اهمیک ساخته شد و سه گرادیان ولتاژ، سه نوع الکترود (استیل، برنج و آلومینیمی) و سه غلظت محلول اهمیک برای پختن قارچ استفاده گردید. در این فرایند بازده انرژی، بازده اکسرژی و اکسرژی تلف‌شده در حین فرایند پختن قارچ محاسبه شد و داده‌ها با استفاده از نرم‌افزار آماری SAS تحلیل گردید. نتایج به‌دست‌آمده نشان داد هر سه عامل گرادیان ولتاژ، نوع الکترود و غلظت محلول تأثیر معنی‌داری بر بازده انرژی، بازده اکسرژی و اکسرژی تلف شده دارند و بیشترین تأثیر مربوط به گرادیان ولتاژ است و بعد از آن نوع الکترود و غلظت محلول اهمیک قرار دارند. بیشترین مقدار بازده انرژی برابر با 79.57 ژول و برای بازده اکسرژی 61.36 ژول بود که در الکترود استیل و گرادیان ولتاژ 11.25 مشاهده شد و بیشترین مقدار اکسرژی تلف شده 6.39 در گرادیان ولتاژ 7.5 و نوع الکترود آلومینیم ثبت شد. با توجه به نتایج به‌دست آمده می‌توان گفت که بهترین نوع الکترود استفاده شده الکترود استیل است و غلظت 2 بهترین مقادیر را نشان داده است. | ||
| کلیدواژه‌ها | ||
| فرایند اهمیک؛ انرژی؛ اکسرژی؛ گرادیان ولتاژ؛ الکترود؛ قارچ دکمه‌ای | ||
| عنوان مقاله [English] | ||
| Analysis of energy and exergy in the ohmic process during cooking: a case study of button mushroom | ||
| نویسندگان [English] | ||
| Mehdi Qavanloo1؛ Feryal Varasteh3؛ Mohammad Vahedi Torshizi4؛ | ||
| 11- Ms.c Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | ||
| 3Assistant Professor of Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 4Department of Bio-system Mechanical Engineering, Faculty of Water and Soil, Gorgan University of Agricultural Sciences and Natural Resources | ||
| چکیده [English] | ||
| Ohmic heating is a fast and uniform heating and produces a high-quality product with minimal changes in structural and nutritional properties, and it is also an environmentally friendly method that has been considered due to its beneficial properties. In this study, an ohmic processing system was developedthat used three independent factors such voltage gradients, electrode type (steel, brass and aluminum) and concentration of ohmic solution for mushroom cooking. Some factors for device had calculated such energy efficiency, exergy efficiency and exergy loss during the cooking and all data analyzed by SAS statistical program. The results showed that all independent factors had significant meaning on mushroom cooking. The highest significant was for voltage gradient and after this factor, electrode type and concentration of ohmic solution had the high amount for energy efficiency, exergy efficiency and exergy loss. The highest energy efficiency was equal to 79.57 joules, and the exergy efficiency was 61.36 joules, observed in the steel electrode and at a voltage gradient of 11.25. The highest amount of exergy loss was 39.6 at a voltage gradient of 5.7 and with the aluminum electrode. Based on results, it can be stated that the best type of electrode used was steel electrode and concentration 2 showed the best values. | ||
| کلیدواژه‌ها [English] | ||
| Ohmic process, energy and exergy analysis, statistical analysis, button mushroom | ||
| مراجع | ||
|
Abdelmotaleb, A., El-Kholy, M.M., Abou-El-Hana, H. and Younis, M.A. 2009. Thin layer drying of garlic slices using convection and combined (convection - infrared) heating modes. Misr Journal of Agricultural Engineering. 26, 251–281. Ariç Sürme, S. and Sabancı, S., 2021. The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. Journal of Food Processing and Preservation, 45(9), p.e15522. Azadbakht, M., Aghili, H., Ziaratban, A., and Vahedi Torshizi, M. 2017a. Application of artificial neural network method to exergy and energy analyses of fluidized bed dryer for potato cubes. Energy. 120, 1–12. Azadbakht, M., Mahmoodi, M.J., Ghazagh Jahed, R. and Vahedi Torshizi, M., 2022. Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology. Food Engineering Research, 21(1), pp.35-56. Azadbakht, M., Vahedi Torshizi, M., Noshad, F., and Rokhbin,A., 2018. Application of artificial neural network method for prediction of osmotic pretreatment based on the energy and exergy analyses in microwave drying of orange slices. Energy. 165, 836-845. Barrón-García, O.Y., Nava-Álvarez, B., Gaytán-Martínez, M., Gonzalez-Jasso, E. and Morales-Sánchez, E., 2022. Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture. Innovative Food Science & Emerging Technologies, 80, p.103105 Blumfield, Michelle, et al. "Examining the health effects and bioactive components in Agaricus bisporus mushrooms: A scoping review." The Journal of Nutritional Biochemistry 84 (2020): 108453. Bozkurt, H. and Icier, F. 2009. Optimization of ohmic cooking of grounded beef-fat blends: exergy approach. Bio and Electrotechnologies. 21–23. Bozkurt, H. and Icier, F. 2010. Exergetic performance analysis of ohmic cooking process. Journal of Food Engineering, 100(4): 688–695. Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K. and Vicente, A.A., 2004. Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics. Innovative Food Science & Emerging Technologies. 5(1): 27-36. Cevik, M., 2021. Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, 44(5), p.e13672. Cullen, P.J., Tiwari, B.K. and Valdramidis, V. 2011. Novel thermal and non-thermal technologies for fluid foods. Academic Press.. Darvishi, H., Hosainpour, A., Nargesi, F. and Fadavi, A. 2015. Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production. Innovative Food Science and Emerging Technologies. 31, 72-83. Darvishi, H., Khostaghaza, M.H. and Najafi, G. 2013. Ohmic heating of pomegranate juice: Electrical conductivity and pH change. Journal of the Saudi Society of Agricultural Sciences. 12, 101–108. Heldman, D.R. and Moraru, C.I. 2014. Encyclopedia of Agricultural, Food, and Biological Engineering. Crc Press. Jindarat,W., Rattanadecho, P. and Vongpradubchai, S. 2011. Analysis of energy consumption in microwave and convective drying process of multi-layered porous material inside a rectangular wave guide. Experimental Thermal and Fluid Science. 35, 728–737 Mokhtarian, M., Tavakolipour, H. and Kalbasi-Ashtari, A. 2016. Energy and exergy analysis in solar drying of pistachio with air recycling system. Drying Technology. 34, 1484–1500. N.karimi., Moshref, L., Malek, S.2014. Effect of Packaging Film and Moisture Absorbent Materials on the Shelf Life of Button Mushrooms. Food Engineering Research, 15(3), 1-12. doi: 10.22092/jaer.2014.100205 Palaniappan, s. and sastry, s. K. 1991. Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering, 14(4): 247–260. Ramos, M., Burgos, N., Barnard, A., Evans, G., Preece, J., Graz, M., Ruthes, A.C., Jiménez-Quero, A., Martínez-Abad, A., Vilaplana, F. and Ngoc, L.P., 2019. Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds. Food chemistry, 292, pp.176-187. Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H. and Barzegar, M. 2017. Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification. 117, 154–161. Sastry SK, Palaniappan S. 1992. Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater. J Food Process Eng;15:241–61. Shynkaryk, M. V., Ji, T., Alvarez, V.B. and Sastry, S.K. 2010. Ohmic Heating of Peaches in the Wide Range of Frequencies (50 Hz to 1 MHz). Journal of Food Science. 75, 493–500 Vahedi Torshizi, M., Azadbakht, M. and Kashaninejad, M. 2020b. Application of response surface method to energy and exergy analyses of the ohmic heating dryer for sour orange juice. Fuel. 278, 250-261. Vahedi Torshizi, M., Azadbakht, M. and Kashaninejad, M. 2020a. A study on the energy and exergy of Ohmic heating (OH) process of sour orange juice using an artificial neural network (ANN) and response surface methodology (RSM). Food Science & Nutrition. 8(8): 4432-4445. Vahedi Torshizi, M., Azadbakht, M. and Kashaninejad, M. 2021. Investigation of some energy and exergy factors during ohmic heating processing of sour orange. Journal of Agricultural Machinery. 11(2): 435-445. Vahedi Torshizi, M. and Kashaninejad, M., 2022. Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process. Food Engineering Research, 21(2), pp.1-14. Zareifard, M.R., Ramaswamy, H.S., Trigui, M. and Marcotte, M. 2003. Ohmic heating behaviour and electrical conductivity of two-phase food systems. Innovative Food Science and Emerging Technologies. 4, 45–55. Zell, M., Lyng, J.G., Morgan, D.J. and Cronin,D.A. 2011. Minimising heat losses during batch ohmic heating of solid food. Food and Bioproducts Processing. 89, 128–134. | ||
|
آمار تعداد مشاهده مقاله: 243 تعداد دریافت فایل اصل مقاله: 153 |
||