پديد آورنده :
سليماني فرد، صديقه
عنوان :
مدل سازي همدماهاي جذب و دفع رطوبت پسته واريته اوحدي و بهينه سازي شرايط خشك كردن آن
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان:دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
شانزده،77ص: جدول،نمودار
يادداشت :
ص.ع. به: فارسي و انگليسي
استاد راهنما :
ناصر همدمي، محمد شاهدي
استاد مشاور :
علي نصير پور، قدرت الله سعيدي
توصيفگر ها :
مدل سازي مكانيسمي
تاريخ نمايه سازي :
11/11/88
استاد داور :
امير حسين گلي، مرتضي صادقي
تاريخ ورود اطلاعات :
1396/09/25
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتال
چكيده انگليسي :
79 Modeling of Pistachio cv Ohadi Sorption Isotherms and Optimization of Its Drying Conditions Sedighe Soleimanifard sedighesoleimanifard@yahoo com October 27 2009 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiNasser Hamdami hamdami@cc iut ac irMohammad Shahedi shahedim@cc iut ac irAbstractThe pistachio nut Pistachia vera is one of the favourite tree nuts of the world and is widelycultivated in saline dry and hot areas Proper harvest and good processing are the major basis ofhaving good quality Drying of agricultural products has always been of great importance for thepreservation of food by human beings Cabinet drying are well known food preservation techniquesthat reduce the moisture contents of agricultural product and thereby prevents deterioration within acertain period of storage time Drying influence physicochemical and quality characteristic ofproducts thus modeling of drying kinetic is one tool for process control Evaluation of dryingkinetic as a function of drying conditions and determination of sorption isotherms and waterdiffusivity could help us in drying simulation for predicting the suitable drying conditions airtemperature air velocity relative humidity and drying time In this reaserch firstly sorptionisotherms of Pistachio nut cv Ohadi were measured in different tempretures 25 40 55 and 70 C and then 12 different models which are semi theoretical and or empirical were were fitted to theexperimental data The used comparison criteria to select the appropriate model were the coefficientof determination R2 the root mean square error RMSE and the reduced chi square 2 According to the results the GAB model for whole and pistachio kernel and the Smith and Cauriemodels for husk of pistachio gave higher R2 and lower RMSE and 2 values in compared to the othermodels Secondly the values of the water diffusion coefficient the shrinkage the colour and therehydration ability of pistachio kernels during drying at the different temperatures were estimated Effective water diffusivity values in different tempretures 50 60 70 and 80 C ranged from 1 03 10 10 to 3 73 10 10 m2 s Shrinkage and rehydration ability of food materials during air dryingadversely affects the quality of the dried products The experimental shrinkage data showed a linearbehavior with moisture content shrinkage increase with increase of drying time and decrease ofmoisture value The experimental data didn t show the dominating effect of temperature on theshrinkage the colour and the rehydration ability of pistachios during drying Finally a numericalmodel was developed to simulate the moisture transfer during of drying of a spherical pistachiokernel by finite difference method on MATLAB software The predicted water loss content wasvalidated by comparison with the experimental values R2 0 99 It can be concluded that thismodel describes well the mechanism of moisture diffusion during drying of the pistachio kernels Key Words Drying Mass Transfer Numerical Modeling Pistachio SorptionIsotherms
استاد راهنما :
ناصر همدمي، محمد شاهدي
استاد مشاور :
علي نصير پور، قدرت الله سعيدي
استاد داور :
امير حسين گلي، مرتضي صادقي
