پديد آورنده :
دلوي اصفهان، محسن
عنوان :
مدل سازي انتقال حرارت در پنير سفيد تهيه شده به روش اولترافيلتراسيون
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم وصنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده، 105، [II}ص: مصور، جدول، نمودار
يادداشت :
ص.ع به: فارسي و انگليسي
استاد راهنما :
ناصر همدمي
استاد مشاور :
شهرام دخاني
توصيفگر ها :
آناليتيك , رگرسيون چندگانه
تاريخ نمايه سازي :
8/2/87
استاد داور :
محمد شاهدي، مسعود عليخاني
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتال
چكيده انگليسي :
AbstractTemperature and moisture concentration play an important role in quality attributes ofcheese such as microbial load texture and organoleptic quality The objective of presentwork involve modeling thermophysical properties and then simulating and validating theheat transfer phenomena and prediction of temperature profile during brining of UFcheese The thermo physical properties were experimentally determined as a function oftemperature and salt concentration were thermal conductivity specific heat water activityand density Result show these properties were highly affected by moisture content saltconcentration and temperature Then we develop a model for thermal conductivity basedon parallel and Maxwell model in UF cheese and using linear multiple regression modelsthe dependency of water activity and density on temperature and moisture content weredetermined Average heat and mass transfer coefficients hm and kg are the other thermophysicalproperties which were experimentally determined from transient temperature method andtheoretically from dimensionless number Finally a numerical model was developed to simulate the heat transfer in the cheese by 3 D finite difference method with non capacitance surface nodes NCSN and temperaturedependency of thermal conductivity was considered in model but changes in otherthermophysical properties as a consequence of temperature were not considered in thenumerical simulations The algorithms were programmed with MATLAB 6 0 and run on apersonal computer The predicted profile of temperature were validated by comparisonwith experimental values Temperature predictions were very close to experimental results R2 99 and it can be concluded that this model firstly describe well the mechanism ofheat transfer and secondly its appropriate to applied for prediction of Temperatureprofiles in UF cheese
استاد راهنما :
ناصر همدمي
استاد مشاور :
شهرام دخاني
استاد داور :
محمد شاهدي، مسعود عليخاني
