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2017, vol. 21, br. 2, str. 91-96
Različite metode određivanja ravnotežnog sadržaja vlage
aFaculty of Technical Sciences, University 'Mother Teresa' Skopje, Macedonia
bUniversity 'St. Kliment Ohridski', Faculty of Technical Sciences, Bitola, Macedonia
cUniverzitet u Novom Sadu, Poljoprivredni fakultet

e-adresamonika.lutovska@unt.edu.mk
Ključne reči: ravnotežni sadržaj vlage; inverzni metod; kruška; dunja
Sažetak
U ovom radu je prikazan brži i jednostavniji, u odnosu na klasične metode, način za određivanje ravnotežne vlažnosti kod prehrambenih materijala. Ravnotežni sadržaj vlage, određuje se jedino eksperimentalnim putem, pomoću određivanja sorpcionih izotermi. Međutim, ključno pitanje koje je uslov za korišćenje određene eksperimentalne metode za određivanje sorpcionih izotermi pouzdanost dobivenih eksperimentalnih podataka, kao i vreme potrebno da se utvrdi određena izoterma sorpcije. Pored brojnih prednosti koje ima statički gravimetrijski metod, dugi period za postizanje ravnotežnog sadržaja vlage je glavni nedostatak zbog čega istraživači koriste druge tehnike i metode za postizanje ravnoteže. Iz navedenih razloga, nastala je ideja da se, na relativno brz i jednostavan način, odredi ravnotežna vlažnost kod prehrambenih materijala na osnovu vrednosti promene srednje temperature materijala dobivene tokom realizovanih eksperimenata kinetike konvektivnog sušenja primenom inverznog postupka. Eksperimentalna istraživanja obavljena su u laboratorijskoj konvektivnoj sušari sa reprezentativnim uzorcima izabranog voća, kruške i dunje, u širokom opsegu promene temperature vazduha za sušenje (30°C, 40°C, 50°C, 60°C i 70°C) i brzina vazduha za sušenje (1 m/s, 1,5 m/s i 2 m/s). Na ovaj način, dugotrajna i neprecizna merenja za određivanje ravnotežne vlažnosti statičkom gravimetrijskom metodom za isto voće, na temperaturi vazduha od 15°C, 30°C, 45°C i 60°C, u opsegu od aktivnosti vode aw = 0,112 ÷ 0,920, zamenjeni su jednostavnim merenjima promena temperatura osušenih uzoraka. Dobijeni temperaturni odgovor iz izvedenih eksperimenata, može se dalje uspešno koristiti za određivanje nepoznatih parametara u modelu za izračunavanje ravnotežnog sadržaja vlage, korišćenjem inverznog postupka koji je neophodan alat za modeliranje procesa prenosa toplote i mase različitih prehrambenih materijala.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/JPEA1702091L
objavljen u SCIndeksu: 12.06.2017.

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