پديد آورنده :
حسيني باب اناري، مجتبي
عنوان :
طراحي، ساخت و بررسي عملكرد خشك كن بستر جهنده مجهز به مايكروويو در خشك كردن مواد غذايي﴿مطالعه موردي ذرت دانه اي﴾
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده، 93ص.: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، مهرداد نياكوثري
تاريخ نمايه سازي :
19/10/91
استاد داور :
مهدي كديور، مرتضي صادقي
تاريخ ورود اطلاعات :
1396/09/22
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
30 Design and Evalution of Microwave Assisted Spouted Bed Dryer for Food Materials Case Study Drying Corn Seyyed Mojtaba Hosseini Bab Anari Sm hosseinibabanari@cc iut ac ir 29 September 2012 College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisor s Dr Mohammad Shahedi shahedim@cc iut ac ir Dr Mehrdad Niakosari niakosar@shirazu ac ir ABSTRACT In this study the performance of a newly designed dryer was examined The pilot scale microwave assisted spouted bed dryer was designed constructed and tests were conducted for microwave leakage and pressure drop The complete unit was then optimized to obtained the best performance possible To examine its functionality and performance the system was used to dry fresh sweet corn MC 52 wb to reach the moisture content of 13 wb Drying air temperature 40 50 and 60oC and microwave power output were used as variable processing parameters Drying rate was evaluated and compared with thin layer and spouted bed dryer Physical properties of final product such as color parametetrs L a b bulk and apparent densities were also evaluated The analysis of data indicates the MWSB not only have higher efficiency in terms of energy consumption but also improved the drying rate by 50 The results showed an obvious reduction in energy consompotion according to application of hybrid technology using microwave and spouted bed technique toghether as a consequence of reducing drying time Which In addition the observations show that as the power of the microwave increases a raise in the rate of drying was reached and as a consequence the duration of drying process declined Referring to color analysis of the final products the lightness L value of dried samples without considering the method of drying exhibited lower values by comparision to the fresh non dried samples More precisely drawing an analogy between the L value of dried samples which were dired with different methods of drying the MWSB dried samples possessed lower reduction in L value Moreover changes in the a value of all dried samples showed that this parameter was on the increase as against the fresh samples However no changes were noticed referring to the b values of dried samples beside the fresh ones Eventually the results showed that MWSB has caused far little change in corn color than the thin layer and spouted bed dryer Examination of changes in bulk density of dried sample showed that the bulk density of dried corns which were dried by MWSB was situated below the bulk density of dried corns which were undergone other drying methods On the other hand the bulk density of samples which were dried with MWSB showed a decline with an increase in microwave power and temprature According to the results that were obtained drying of corns causes an increase in apparent density of samples in general Moreover samples which were dried in MWSB resulted in lower increase in apparent density by comparision to samples which were obtained by thin layer and spouted bed drier Key Words Drying Spouted bed Microwave Rate of drying Corn
استاد راهنما :
محمد شاهدي، مهرداد نياكوثري
استاد داور :
مهدي كديور، مرتضي صادقي
