- citati u SCIndeksu: [2]
- citati u CrossRef-u:0
- citati u Google Scholaru:[
 ]
- posete u poslednjih 30 dana:7
- preuzimanja u poslednjih 30 dana:4
|
|
|
2013, vol. 39, br. 2, str. 103-112
|
|
Matematičko modelovanje kinetike konvektivnog sušenja polutki nektarina (Pyrus persica L.)
Mathematical modelling of convective drying nectarine halves (Pyrus Persica L.)
Projekat: Sušenje voća i povrća iz integralne i organske proizvodnje kombinovanom tehnologijom (MPNTR - 31058)
Sažetak
U radu je izveden empirijski model kinetike konvektivnog sušenja mezokarpa nektarina koje su prethodno osmotski sušene. Kao materijal za modelovanje korišteni su rezultati merenja promene vlažnosti mezokarpa nektarine sorte 'Fantasia' u obliku jedne polovine ploda. Nektarine su prethodno osmotski sušene u rastvoru saharoze tokom tri sata, na različitim koncentracijama osmotskog rastvora (50 i 65%) i temperaturama osmotskog rastvora (50 i 60oC) - predtretman 1 i 2. Zatim su dosušivane u konvektivnoj sušari sa lesama na temperaturama vazduha za sušenje 40oC i 60oC i brzini kretanja vazduha ispred sloja materijala 1 m/s i 1,5 m/s. Vreme trajanja konvektivnog sušenja bilo je 23 h. Regresionom analizom rezultata merenja promene vlažnosti u odnosu na suvu bazu obavljeno je matematičko. Na osnovu pregleda literature izabrano je tri empirijska modela sušenja u tankom sloju: Handerson & Pabis, Logaritmic i Wang & Singh. Modeli su prošireni sa faktorima konvektivnog sušenja u bezdimenzionom obliku. Na osnovu statističkih pokazatelja koeficijent korelacije (R), hi-kvadrat test (□2), srednja greška pristrasnosti (MBE), srednja greška kvadrata (RMSE) ocenjeni su modeli i izabran je najprecizniji. Usvojen je konačni empirijski model, prošireni Handerson & Pabis model koji ima visok koeficijent korelacije (R = 0,995). Obavljena je grafička provera fitovanja usvojenog modela sa rezultatima merenja promene vlažnosti polutki nektarina tokom konvektivnog sušenja.
Abstract
In the paper the empirical mathematical model of kinetics convective drying of nectarine mesocarp osmoticaly pre-treated was developed. The results of measuring of change in moisture content in nectarine mesocarp during convective draying has been used as the research material. Nectarine mesocarp, variety Fantasia, in the shape of one halves of whole fruit are first osmoticaly pre-treated in sucrose solution. The temperature of osmotic solution was 50oC and 60oC and concentration of sucrose was 50oBx and 65oBx. Time of osmotic pre-treatment was 3h. After osmotic pre-treatment the nectarine halves where convective dried. The convective drying has been conducted in experimental convective dryer with trays. The experimental factors of convective drying have been the temperature of drying air, varied at two levels (40oC and 60oC), and the velocity of drying air in front of the layers of material (vv), varied at two levels (1 m/s and 1,5 m/s). The duration of the convective drying has been 23 hours. Using a regression analysis, a mathematical modelling of moisture change (compared to the dry base) of the nectarine tissue was conducted during the convective drying. Three empirical models, enhanced with factors of non-dimensional convective drying, have been selected. The names of selected mathematical models are: Handerson & Pabis, Logaritmic and Wang & Singh. Based on the statistical indicators such as the correlation coefficient (R), the chi-square test (□2), the mean bias error (MBE), and the mean squared error (MSE), models have been assessed and the most precise model have been selected. Ultimately obtained mathematical model is expanded Handerson & Pabis model which has high correlation coefficients (R = 0,995). The graphic test was performed fitting the adopted model with the results of measuring values nectarine halves moisture content changes during convective drying.
|
|
|
|
Reference
|
|
7  
|
Babić, L., Babić, M., Pavkov, I. (2004) Uticajni faktori na promenu vlažnosti polutki kajsija pri osmotkom sušenju. Savremena poljoprivredna tehnika, vol. 30, br. 3-4, str. 117-126
|
|
6
|
Babić, M., Babić, L., Pavkov, I. (2004) Maseni i energetski bilansi sušenja kajsije. Savremena poljoprivredna tehnika, vol. 30, br. 3-4, str. 127-133
|
|
5 
|
Babić, M., Babić, L., Pavkov, I. (2004) Domaća proizvodnja sušene kajsije. Vocarstvo i vinogradarstvo, 2:4, str. 10-14
|
|
2 
|
Kingsly, R.P., Goyal, R.K., Manikantan, M.R., Ilyas, S.M. (2007) Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International Journal of Food Science & Technology, 42(1): 65-69
|
|
22
|
Mohsenin, N.N. (1980) Physical properties of plant and animal materials. New York: Gordon and Breach Science Publishers
|
|
3
|
Panagiotou, N.M., Karathanos, V.T., Maroulis, Z.B. (1998) Mass transfer modelling of the osmotic dehzdration of some fruits. International Journal of Food Science and Technology, 33, str. 267-284
|
|
|
Park, K.J., Bin, A., Brod, F.P.R. (2003) Drying of pear d’Anjou with and without osmotic dehydration. Journal of Food Engineering, 56(1): 97-103
|
|
|
Pavkov, I., Babić, L., Babić, M., Radojčin, M. (2013) Osmotic and convective drying of pear (Pyrus Communis 1). u: Third International Conference Sustainable Postharvest and Food Technologies INOPTEP 2013, 21-26 April, 2013, Vrnjačka Banja, Serbia, Proceedings, 137-143
|
|
|
Pavkov, I., Babić, L., Babić, M., Radojčin, M. (2012) Osmotic drying kinetics of nectarine halves (Pyrus Persica L). u: 6th Central European Congress on Food, 23-26 May, 2012, Novi Sad, Serbia, Procedings, 888-895
|
|
1
|
Pavkov, I., Babić, L., Babić, M., Radojčin, M. (2009) Osmotic Drying of Apricot (Prunus armeniaca) in Sucrose Solution. Agriculturae Conspectus Scientificus, 74(3): 253-257
|
|
5
|
Pavkov, I., Babić, L., Babić, M., Radojčin, M., Stojanović, Č. (2011) Effects of osmotic pre-treatment on convective drying kinetics of nectarines halves (Pyrus persica L.). Journal on Processing and Energy in Agriculture, vol. 15, br. 4, str. 217-222
|
|
|
Pavkov, I. (2012) Kombinovana tehnologija sušenja voćnog tkiva. Novi Sad, doktorska disertacija
|
|
1
|
Perez, N.E., Schmalko, M.E. (2009) Convective Drying of pumpkin: influence of pretreatment and drying temperature. Journal of Food Process Engineering, 32(1): 88-103
|
|
|
StatSoft Inc. (2010) Statistica, data analysis software system version 10. www.statsoft.com
|
|
|
Toğrul, İ.T. Modelling of heat and moisture transport during drying black grapes. International Journal of Food Science & Technology, 45(6): 1146-1152
|
|
|
Vukoje, V., Pavkov, I. (2010) Analiza ekonomske opravdanosti sušenja kajsije kombinovanom tehnologijom. Journal on Processing and Energy in Agriculture, vol. 14, br. 1, str. 40-43
|
|
|
|
|