سال انتشار: ۱۳۹۱

محل انتشار: چهاردهمین کنگره ملی مهندسی شیمی ایران

تعداد صفحات: ۷

نویسنده(ها):

m Akbarizadeh – Department of Chemical Engineering, University of Guilan, Rasht
a Daghbandan –

چکیده:

Drying techniques are used for maintaining and long survival of garlic cloves. In this study, drying of garlic cloves was done by microwave-convective technique, using microwave powers of 100,180 and 300 W, air temperature of 40,100 and 140 0C. The samples sizes were about 1.09 gr. each, and with thickness of 5 and 7 mm and air velocity were held stable at 1m/s. The effects of air temperature, microwave power and a samples thickness on the dehydration characteristics were determined. Two different mathematical models (Modified Page; Henderson and Pabis) and a developed model by the researchers were fitted to the experimental data. A developed model, was found to be more suitable for predicting drying of garlic cloves. In all stages of the mathematical modeling, multi- objective genetic algorithm was applied. Accuracy of the models was measured using the coefficient of correlation (R2) and root mean square error (RMSE). The results were found that the predictions of the developed model more accurately in comparison to other mathematical models