جستجوی مقالات مرتبط با کلیدواژه « انرژی » در نشریات گروه « صنایع غذایی »

Ohmic heating is a fast and uniform heating and produces a high-quality product with minimal changes in structural and nutritional properties, and it is also an environmentally friendly method that has been considered due to its beneficial properties. In this study, an ohmic processing system was developedthat used three independent factors such voltage gradients, electrode type (steel, brass and aluminum) and concentration of ohmic solution for mushroom cooking. Some factors for device had calculated such energy efficiency, exergy efficiency and exergy loss during the cooking and all data analyzed by SAS statistical program. The results showed that all independent factors had significant meaning on mushroom cooking. The highest significant was for voltage gradient and after this factor, electrode type and concentration of ohmic solution had the high amount for energy efficiency, exergy efficiency and exergy loss. The highest energy efficiency was equal to 79.57 joules, and the exergy efficiency was 61.36 joules, observed in the steel electrode and at a voltage gradient of 11.25. The highest amount of exergy loss was 39.6 at a voltage gradient of 5.7 and with the aluminum electrode. Based on results, it can be stated that the best type of electrode used was steel electrode and concentration 2 showed the best values.

Non-uniform drying and head rice reduction due to non-movement of paddy in common fixed bed dryers is one of the basic problems in rice milling factories. In order to investigate and provide a suitable drying method with the approach of creating uniformity in drying process, reducing losses, and saving energy consumption, a two factorial experiment in completely randomized design (CRD) was used. The factors were the initial moisture content (IMF) of paddy at two levels (16 and 18%) and drying method at 4 levels (one-way air flow, reverse air flow in 1 hour, 2 hours and 3 hours and then continuation of drying process the same as one-way airflow). The same drying air temperature and air velocity was considered for all treatments. In both moisture treatments, three hours reverse air flow drying has the highest head rice (75.7-75.86%) and the lowest energy consumption (41-49 MJ/kg water). The highest energy consumption with the amount of 79 and 67 MJ/kg water was belonging to the paddy with high and low IMC, respectively. In one way airflow, dried paddy in 10 cm from the bottom layers of dryer has the lowest amount of head rice (63.65%). In both moisture treatments, the results of mixed layers showed that one hour reverse air flow drying with values ​​​​of 68.28-68.68% had the lowest head rice. Also, drying method had no significant effect (P>0.05) on the cooking quality.

Impact of microwave-grill -drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive" was investigated. The effect of microwave’s water and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying. By increasing microwave -grill powers (300–600W), drying time decreased from 270 to 120 s. For dried Russain olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E.angustifolia L.

The Conventional heat pasteurization systems, due to the slowness of heat transfer to the milk, are associated with energy losses. Sometimes by increasing the temperature for the adequate pasteurization of the highly contaminated milk, it is associated with formation of the milk stone; lack of adequate heat transfer to the milk would be inconsistent with the relevant standard of health characteristics. Also, with increasing the temperature of the pasteurization, the burnt layer of milk would be thicker together with the negative impact on flavor, color and nutritional value of milk and also addition of the toxic substances to the milk. The increase in temperature will follow the more energy consumption. The other side the increase in the temperature will follow the more energy consumption. While in the induction method, the resulting electromagnetic flow has no disadvantages of conventional pasteurization of milk due to the heat transfer rate. In this study, the pasteurized milk by induction current in the device with 1600 watt of electricity transmission and 30 seconds storage time in 84 ° C and the diameter of the supporting surface of heat transfer: 23 cm (the best conditions of selected sample) was compared to the conventional method in a similar situation in terms of energy consumption and the costs were determined before and after targeted subsidies. The results showed that energy losses in both conventional and induced pasteurization methods were 46.15% and 32% respectively, and the percentage of saving energy consumption by using the induction method compared to the usual pasteurization method during the year before and after targeted subsidies, were 67% and 82.9% respectively. So, the energy consumption of induced pasteurization of milk is preferable to conventional method

The present research surveyed the effect of five factors including: microwaves power، air temperatures and its flow rates، microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response surface methodology and Central composite was used as experimental design. Multiple linear regression was used for obtaining second polynomials models for each analyses followed by ANOVA analysis in order to confirming the adequacy and accuracy of resulted models. Using the empirical resulted model the relationship between variables and responses were determined via response surface method. Correlation coefficients of the regression models were 0. 964 and 0. 970 respectively for the drying time and energy consumption. The Optimized drying condition were including; 600 watts for microwaves power and microwaving onset from that time as the moisture content was 344% decreased،73 g for amount of substances، and 85˚C and 15 m. s-1 for air temperatures and its flow rates respectively. Under mentioned conditions، the fitted model was predicted 52. 66 Min and 65. 2 Kj respectively for the requested drying time and energy consumption at combined drier. As a conclusion، the results showed that requested drying time and energy consumption were decreased with increasing of temperatures، microwaving time and its power، and decreasing of air flow rates. In this regard، the drying kinetics curve samples were drawn under the conditions listed that showed drying time is reduced to 76% with increasing temperature from 55 to 85 and use the microwave reduced drying time until 30 to 80%.