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1012 دكتري

دكتري

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1395

چهارده، [197]ص.: مصور، جدول، نمودار

ص. ع. به فارسي و انگليسي

ناصر همدمي، محمد شاهدي

جلال دهقان نيا، مرتضي صادقي، محمود شيخ زين الدين

1396/01/23

كتابنامه

كشاورزي

مهندسي كشاورزي

ID1012 دكتري

2 چكيده RMSE 1 R2 0 99 matlab Lee RMSE 1 R2 0 99 كلمات كليدي

174Study of Heat and Mass Transfer and Thermomechanical PhenomenaDuring Freezing of a Two Component Food Chicken Nugget and Its Process Optimization Nafiseh Jahanbakhshian n jahanbakhshian@ag iut ac ir January 14 2017 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran1st Supervisor N Hamdami hamdami@cc iut ac ir2nd Supervisor M SHahedi shahedim@cc iut ac ir Associated Professor Department of Food Science and Technology College of Agriculture IsfahanUniversity of Technology Isfahan 84156 83111 Iran Professor Department of Food Science and Technology College of Agriculture Isfahan University ofTechnology Isfahan 84156 83111 Iran AbstractFreezing is an important refrigeration process widely used in food preservation Ourstudy on freezing prodess of a two component food chicken nugget divided in to fourmain parts i the effect of freezing conditions 20 30 and 40 C on physicalproperties of crumb and crust of chicken nugget such as color and cracking measuredby image analyzing Young s modulus and Poison ratio by compression test andimage analyzing ii Effect of freezing conditions on physical properties of crumb andcrust of chicken nugget after final frying such as color cracking crust flaking oiluptake and Young s modulus iii Determination and prediction of thermophysicalproperties such as thermal conductivity heat source probe and fitted by krisher model specific heat and enthalpy DSC surface heat transfer coefficient transienttemperature determination density seeds displacement water activity hygrometer and diffusion coefficient Drying data iv Heat and mass transfer modeling of chickennugget during freezing by MATLAB software and validation of model by comparingwith experimental data The results show that freezing conditions significantly affect onphysical thermophysical and thermomechanical properties of crumb and crust ofchicken nugget Results of heat and mass transfer modeling was in good agreement withexperimental data so we can use the results of developed model Keywords Chicken nugget Freezing Frying Thermomechanical properties Thermophysical properties Heat and mass modeling IntroductionFreezing is an important refrigeration process widely used in food preservation 5 Convenience foods are in great demand due to the social and cultural changes in recentyears One of the most important foods in this group is battered products such aschicken nuggets which are products coated with batter and breaded They are packaged

ناصر همدمي، محمد شاهدي

جلال دهقان نيا، مرتضي صادقي، محمود شيخ زين الدين