NATIONAL BIBLIOGRAPHY NUMBER
Number
۲۲۷۱۳پ
LANGUAGE OF THE ITEM
.Language of Text, Soundtrack etc
per
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
تولید و ارزیابی ویژگی‌های کیفی و عملکردی پودر تمشک سیاه به روش فوم‌مت با استفاده از خشک‌کن هیبریدی( هوای داغ مادون‌قرمز) :مطالعه تجربی و عددی
Parallel Title Proper
Production And Investigation Of Functional Characteristics Of Black Raspberry Powder With Foam Mat Drying Using Hybrid Dryer (Convective Hot Air - Infrared): Experimental And Numerical Study
First Statement of Responsibility
/مهسا ارشادفرکار
.PUBLICATION, DISTRIBUTION, ETC
Name of Publisher, Distributor, etc.
: کشاورزی
Date of Publication, Distribution, etc.
، ۱۳۹۸
Name of Manufacturer
، میرزائی
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
۲۲۸ص
NOTES PERTAINING TO PUBLICATION, DISTRIBUTION, ETC.
Text of Note
چاپی - الکترونیکی
DISSERTATION (THESIS) NOTE
Dissertation or thesis details and type of degree
کارشناسی ارشد
Discipline of degree
صنایع غذایی گرایش صنایع غذایی
Date of degree
۱۳۹۸/۱۱/۱۹
Body granting the degree
تبریز
SUMMARY OR ABSTRACT
Text of Note
در میان تکنیک‌های مختلف خشک‌کردن، خشک‌کردن به روش فوم‌مت به دلیل ویژگی‌های متمایز آن از جمله خشک‌کردن سریع در دماهای پایین، امکان خشک‌کردن مواد ویسکوز و چسبناک که با سایر روش‌ها به سختی خشک می‌شوند و به دست آوردن خواص دلخواه از محصولات خشک شده مانند بازسازی مطلوب و حفظ مواد فرار که در خشک‌کردن با سایر روش‌ها از بین می روند، جایگاه ویژه ای پیدا کرده است .تمشک سیاه به دلیل محتوای آنتوسیانینی، ترکیبات فنلی و خاصیت آنتی‌اکسیدانی بالا، یک محصول ایده‌آل برای فرآوری در صنعت می‌باشد .هدف از انجام این پژوهش، شبیه‌سازی پدیده‌های انتقال جرم و حرارت به منظور بررسی توزیع حرارت و رطوبت و ارزیابی ویژگی‌های کیفی و کاربردی محصول طی فرآیند خشک‌کردن پالپ تمشک سیاه به روش فوم‌مت با استفاده از خشک‌کن‌ترکیبی هوای داغ مادون‌قرمز بود .در بخش اول، تأثیر دمای هوای داغ(۵۰ ، ۶۰ و ۷۰ درج سانتی‌گراد (با توان مادون‌قرمز ۰ وات و سرعت هوای ۳ متر بر ثانیه روی خشک‌کردن به روش فوم‌مت پالپ تمشک مورد بررسی قرارگرفت .افزایش دمای هوا، محتوای رطوبت و نسبت رطوبت محصول را به طور غیرمعنی‌داری کاهش داد و سبب افزایش ضریب انتشار مؤثر رطوبت و نرخ خشک‌کردن گردید .هم‌چنین، تأثیر دما بر خصوصیات کیفی مورد بررسی قرارگرفت و مشاهده شد که افزایش دما سبب کاهش دانسیت ضربه ای، تخلخل توده‌ای، محتوای رطوبت پودر، شاخص کار، نسبت هوسنر و پارامتر رنگیL
Text of Note
Among the various drying techniques, foam mat drying has received renewed attention because of distinct features such as faster drying, and the possibilities of processing hard-to-dry materials, of obtaining products of desired properties (e.g., favorable rehydration), and of retaining volatiles that otherwise would be lost during drying of non-foamed materials. Black raspberry is an ideal product for processing in the industry due to its anthocyanin content, phenolic compounds, and high antioxidant capacity. The aim of this study was to simulate the heat and mass transfer phenomena during foam mat drying of black raspberry pulp with combined hot air - infrared dryer and evaluation of the final product quality and functional properties. In the first section, the effect of hot air temperature (50, 60 and 70 C) with the infrared power of 0 W and the air velocity of 3 m/s was investigated on foam mat drying of raspberry pulp. Increasing the air temperature decreased the moisture content and moisture ratio of the crop and increased the effective moisture diffusion coefficient and drying rate (p>0.05). Also, the effect of temperature on the qualitative properties was investigated and it was found that increasing the temperature decreased the tap density, bulk porosity, carr index, hausner ratio, powder moisture content, and color parameter of L*. However, the overall color difference, hue angle, chroma index, browning index, color parameters of a* and b*, water solubility index, water absorption index, and particle and bulk densities of the powder increased with increasing drying temperature. The images of the fiel emission scanning electron microscope showed that with increasing drying temperatures, the cracking and roughness of the powder particle were reduced. In addition, comparing the moisture content of the simulated data and the experimental data at the infrared power of 0 W and air velocity of 3 m/s showed a a good agreement between the experimental data and simulation data. In the second part, the effect of infrared power (0, 400, 600 and 800 watts) with the air temperature of 60 C and air velocity of 3 m/s on foam mat drying of raspberry was investigated. Increasing infrared power decreased moisture content and moisture ratio of crop and increased the drying rate (p> 0.05). The results showed that changes in effective moisture diffusion coefficient were statistically significant at all power except 0 to 400 watts (p< 0.05). As the infrared power increased, the overall color difference, hue angle, bulk porosity and polyphenol content of raspberry powder increased. Whereas, bulk density, tap and particle densities of powder, carr index, hausner ratio, water solubility index, water absorption index, moisture content of powder, chroma index, browning index, anthocyanin content, antioxidant activity, and color parameters of L*, a* and b*, decreased with increasing infrared power. FESEM images also showed that the increase in infrared power produced a smooth surface particle. Also, the model validation showed a good agreement between the experimental data and the predicted data. In the third section, the effect of drying air velocity (2, 3 and 4 m/s) with infrared power of 0 W and air temperature of 60 C on foam mat drying of raspberry pulp was investigated. Increasing drying air velocity had no significant effect on moisture content, moisture ratio and drying rate (p> 0.05). With increasing air velocity, bulk and tapped densities, carr index, hue angle, color parameters of b*, a*and L, and particle density of powder were increased, and bulk porosity, water solubility index, water absorption index, hausner ratio, chroma index, overall color difference, and browning index decreased. In addition, the effect of drying air velocity on the microstructure of raspberry powder showed that with increasing drying air velocity, shrinkage and cracking of the surface decreased and then increased. The simulation of the drying process was also performed to investigate the effect of air velocity on heat and moisture distribution. Validation of the model showed a root-mean-square error of 1.011, which indicated the ability of the model to estimate the heat and moisture of the product. In the final section, the effect of hot air temperature (50, 60 and 70 C), infrared power (0, 400, 600 and 800 watts) and air velocity (2, 3 and 4 m / s) were simultaneously investigated to evaluate the interaction of these variables on the drying process of black raspberry pulp. By increasing the air temperature, air velocity, and infrared power, moisture content and moisture ratio, carr index, hausner ratio, and water solubility index in raspberry powder decreased and drying rate and effective moisture diffusion coefficient increased. Also, increasing infrared power and hot air temperature reduced chroma index, browning index and color parameter of a*, and increased overall color difference, hue angle and color parameters of b* and L*. Increasing the drying air velocity non-significantly decreased the color parameter of L*, and increased the parameters of a* and b* (p> 0.05). Microstructural studies of raspberry powder at different drying temperatures, infrared powers, and air velocity showed that by increasing of drying air temperature, the fragility of the particles decreased as the drying rate increased. However, with increasing infrared power and drying air velocity, particle cracking and fragility were first decreased and then increased
PARALLEL TITLE PROPER
Parallel Title
Production And Investigation Of Functional Characteristics Of Black Raspberry Powder With Foam Mat Drying Using Hybrid Dryer (Convective Hot Air - Infrared): Experimental And Numerical Study
PERSONAL NAME - PRIMARY RESPONSIBILITY
ارشادفرکار، مهسا
Ershadfarkar, Mahsa
PERSONAL NAME - SECONDARY RESPONSIBILITY
داداشی، سعید، استاد راهنما
دهقان نیا، جلال، استاد راهنما
آصفی، نارملا، استاد مشاور
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