خشک‌کردن قارچ شیتاکه با استفاده از خشک‌کن ترکیبی هوای گرم- فروسرخ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل

2 استادیار گروه مهندسی کشاورزی، دانشگاه پیام نور

3 استاد مهندسی شیمی، دانشگاه صنعتی نوشیروانی بابل

چکیده

در طرح پیش رو برای بررسی فرایند رطوبت­زدایی از قارچ خوراکی- دارویی شیتاکه، از خشک­کن ترکیبی هوای‌گرم- فروسرخ استفاده شده است. تأثیر متغیرهای ورودی را که شامل دما، سرعت هوای ورودی و توان در خشک­کن ترکیبی هوای گرم- فروسرخ است، بر زمان خشک­شدن نمونه­ها تا رسیدن به رطوبت نهایی 10 درصد بر مبنای وزن تر، میزان انرژی مصرفی، تغیرات رنگ سطحی نمونه­ها، میزان آنتی­اکسیدان و فسفر استخراجی از عصارۀ قارچ خوراکی- دارویی شیتاکه ­خشک بررسی شد. از نرم‌افزار طراحی آزمایش به‌روش سنترال کامپوزیت استفاده شده است. پس از بررسی نحوۀ تأثیر متغیرها بر پاسخ­های فرایند، مشخص شد که با افزایش دما، سرعت و توان میزان آنتی ­اکسیدان افزایش می­یابد و مقدار R2، 9163/0 به‌دست آمد. افزایش دما تأثیر چشم‌گیری روی رنگ داشت و میزان تغییرات رنگ سطح نمونه­ها را افزایش داد که مقدار R2، 9041/0 به‌دست آمد. با افزایش دما، سرعت و توان زمان خشک‌شدن، کاهش پیدا کرد و مقدار R2، 9969/0 به‌دست آمد. برای دست‌یابی به کمینۀ میزان انرژی مصرفی، زمان خشک­شدن نمونه­ها و تغییرات رنگ سطح نمونه­ها و بیشینۀ میزان آنتی‌اکسیدان و فسفر عصارۀ قارچ شیتاکۀ خشک، فرایند بهینه­سازی شد. شرایط عملیاتی بهینه به‌ترتیب در دما، سرعت هوای ورودی و توان 88/54 درجۀ سلسیوس،
53/0 متر برثانیه و 1183 وات به‌دست آمد. در این شرایط میزان انرژی­مصرفی، زمان، تغییر رنگ، میزان آنتی­اکسیدان و فسفر پیش‌بینی‌شده به‌ترتیب برابر 05/1 کیلو­وات ساعت،94/ 40دقیقه،24/32، 42/90 میلی­گرم بر میلی‌لیتر، 82 درصد، به‌دست آمد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Drying of Shitake Mushrooms Using a Combination of Convective-Infrared Dryer

نویسندگان [English]

  • M. Delangiz 1
  • M. Shahiri Tabarestani 2
  • K. Movagharnejad 3
1 M. Sc. Student of Chemical Engineering, Babol Noshirvani University of Technology
2 Assistant Professor of Agricultural Engineering, Payamenoor University
3 Professor of Chemical Engineering, Babol Noshirvani University of Technology
چکیده [English]

In this study, a convective-infrared combined dryer was used to investigate the dehumidification process of Shitake edible-medicinal mushrooms. The effect of input variables including temperature, inlet air velocity and power in the combined hot-infrared air dryer on the drying time of the samples to reach the final humidity of 10% based on fresh weight, energy consumption, color changes, amount of antioxidants and phosphorus extracted were investigated. Design Expert software using central composite method has been used. After examining the effect of variables on process responses, it was found that with increasing temperature, speed and power, the amount of antioxidants increases. Increasing the temperature had a significant effect on the color and increased the amount of color changes on the surface of the samples. With increasing temperature, the speed and power of drying time decreased. The process was optimized to achieve the minimum amount of energy consumption, drying time of the samples and color changes of the surface of the samples and the maximum amount of antioxidants and phosphorus of dried shiitake mushroom extract. Optimal operating conditions were obtained at temperature, inlet air velocity and power of 54.88 °C, 0.53 m/s and 1183 w, respectively. In these conditions, the amount of energy consumption, time, color change, antioxidant and phosphorus predicted amount are equal to 1.05 kWh, 40.94 minutes, 32.24, 90.42 mg/ml, 82%, respectively.

کلیدواژه‌ها [English]

  • Shitake Mushroom
  • Antioxidant
  • Phosphorus
  • Color
  • ANOVA
  • Design Expert

مراجع

 

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مهندسی شیمی ایران
دوره 22، شماره 127 - شماره پیاپی 127
خرداد و تیر 1402
صفحه 39-54

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