پديد آورنده :
سالمي، بهاره
عنوان :
مدل سازي انتقال حرارت در طي پاستوريزاسيون خاويار
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
پانزده،128ص.:مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
ناصر همدمي،علي نصيرپور
توصيفگر ها :
فرايند حرارتي , خواص ترموفيزيكي , رنگ , بافت
تاريخ نمايه سازي :
29/3/89
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Heat transfer modeling of caviar during pasteurization Bahareh Salemi b salemi@ag iut ac ir March 10 2010 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Nasser Hamdami hamdami@cc iut ac ir Ali Nassirpour Ali Nasirpour@cc iut ac ir Abstract Caviar an expensive delicacy that is known worldwide is one of the most important Iran s exports Ninety percent of the world caviar is supported from Caspian sea In addition to the traditional method using salt and preservative with low temperature there are various methods for caviar processing such as pasteurization Literature review shows that there is a few published works on pasteurized caviar Aim of this research was the study of heat transfer during caviar pasteurization At the first part of this study the quality factors firmness and color and thermophysical properties of caviar samples were determined after thermal processing at 55 60 65 70 and 75 C for 120 90 70 50 and 40 minutes respectively Back extrusion test was used for firmness measurement using Instron Color L a b C and E of samples was evaluated with image processing method Firmness of caviars follows from a zero order kinetic reaction C and yellow b color evolutions of caviar surface follow from a first order reaction while their Green a lightness L and E follow from a zero order reaction The kinetic temperature dependence of these reactions was modeled by the Arrhenius equation Thermal conductivity was modelled by the Krisher model At the second and main part of the study the modelling of the heat transfer has been applied to a cylinder geometry using the finite difference method in MATLAB software Mathematical simulation is helpful in designing new or in improving existing processing systems or for their operation control The predicted profiles of temperature were validated by comparison with the experiment The comparison criteria used to evaluate goodness of fit namely the coefficient of correlation r and the root mean square error RMSE High correlation between experimental result and model prediction was observed that shows the model is able to predict temperature profiles in different part of caviar cans Keywords Caviar Color Heat transfer Pasteurization Simulation Texture Thermal processing Thermophysical properties
استاد راهنما :
ناصر همدمي،علي نصيرپور
