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Kinetika kombinovanog sušenja dunje (Cydonia oblonga Mill.) / Kinetics of combined dryingquince (Cydonia oblonga Mill.)

<p>Su&scaron;enje dunje kao voćne vrste u praksi nije uobičajeno, zbog povi&scaron;ene vrijednosti<br />tvrdoće i čvrstoće. Prethodna istraživanja su&scaron;enja dunje, pokazala su da se osmotskim<br />su&scaron;enjem u okviru kombinovane tehnologije su&scaron;enja dobijaju povoljnije mehaničke<br />osobine su&scaron;enih proizvoda. Na osnovu plana obavljeni su eksperimenti osmotskog i<br />konvektivnog su&scaron;enja dunje u obliku četvrtina. Eksperiment osmotskog su&scaron;enja je<br />obavljen kao trofaktorni, gdje su uticajni faktori: temperatura rastvora, koncentracija<br />rastvora i vrijeme trajanja su&scaron;enja. TakoĎe, eksperiment konvektivnog su&scaron;enja je obavljen<br />kao trofaktorni, a uticajni faktori su: primjenjeni predtretman, temperature vazduha za<br />su&scaron;enje i brzina strujanja vazduha ispred sloja.<br />Na osnovu rezultata mjerenja eksperimenta osmotskog su&scaron;enja, zaključeno je da sa<br />porastom temperature i koncentracije rastvora postiže se veća brzina su&scaron;enja, &scaron;to se i<br />očekivalo. Disperzionom analizom osmotskog su&scaron;enja je ispitan uticaj faktora na brzinu<br />su&scaron;enja i zapreminsko skupljanje četvrtina dunje. Sa statističkom vjerovatnoćom od 99%<br />je dokazano da postoji uticaj svih faktora na brzinu su&scaron;enja uzoraka. Dokazano je sa<br />statističkom vjerovatnoćom od 99% da vrijeme trajanja osmotskog su&scaron;enja ima uticaj na<br />zapreminsko skupljanje četvrtina dunje, dok uticajni faktori temperatura i koncentracija<br />rastvora imaju uticaj sa statističkom vjerovatnoćom od 95%.<br />Analizom rezultata mjerenja veličina tokom eksperimenta konvektivnog su&scaron;enja<br />evidentno je da se sa vi&scaron;om temperaturom vazduha postiže brže sniženje vlažnosti<br />četvrtina dunje. Povećanjem vremena trajanja osmotskog predtretmana, smanjuje se<br />brzina konvektivnog su&scaron;enja. UtvrĎeno je da kori&scaron;ćenje osmotskog predtretmana sa<br />vi&scaron;om temperaturom rastvora i većom koncentracijom rastvora dovodi do smanjenja<br />brzine konvektivnog su&scaron;enja. Na osnovu disperzione analize konvektivnog su&scaron;enja sa<br />statističkom vjerovatnoćom od 99% dokazano je da postoje uticaji predtretmana i<br />temperature vazduha na brzinu su&scaron;enja i zapreminsko skupljanje četvrtina dunje. Uticaj<br />faktora brzine vazduha ispred sloja materijala nije dokazan disperzionom analizom, ali je<br />na osnovu kinetički krivih evidentan uticaj ovog faktora na brzinu su&scaron;enja, pri vi&scaron;im<br />vlažnostima materijala i vi&scaron;oj temperaturi konvektivnog su&scaron;enja. Najvjerovatniji razlog<br />ovakvih rezultata disperzione analize su male vrijednosti brzine vazduha za su&scaron;enje,<br />odnosno njihova mala razlika vrijednosti (0,5 m/s).<br />Kinetika prenosa mase tokom kombinovane tehnologije su&scaron;enja dunje u formi<br />četvrtine je matematički opisana, modelovanjem kinetike osmotskog su&scaron;enja i kinetike<br />konvektivnog su&scaron;enja. U okviru kinetike osmotskog su&scaron;enja četvrtina dunje, obavljeno je<br />matematičko modelovanje promjene vlažnosti u odnosu na suvu bazu i modelovanja<br />zapreminskog skupljanja. Za kinetiku konvektivnog su&scaron;enja četvrtina dunje, obavljeno je<br />matematičko modelovanje promjene vlažnosti u odnosu na suvu bazu tokom vremena<br />konvektivnog su&scaron;enja. Za svaku veličinu koja se modeluje usvojeno po tri matematička<br />modela, a modeli su pro&scaron;ireni uticajnim faktorima u bezdimenzionom obliku. Izvedeni<br />modeli su imali dobro slaganje sa eksperimentalnim rezultatima, &scaron;to pokazuju visoke<br />vrijednosti koeficijente korelacije. Primjena svih modela je jednostavna, gdje je uz pomoć<br />standardnih računara moguće brzo izračunavanje svih modelovanih veličina.<br />Primjenom osmotskog predtretmana u kombinovanoj tehnologiji su&scaron;enja dunje,<br />dobijaju se neke pozitivne osobine su&scaron;enog proizvoda. Smanjenje zapremine je manje<br />izraženo, nego primjenom samo konvektivnog su&scaron;enja. Vlažnost u voćnom tkivu je<br />ravnomjernije rasporeĎena i manje je presu&scaron;ivanje spoljnjih slojeva voćnog tkiva.<br />Stvaraju se manji unutra&scaron;nji naponi izmeĎu slojeva tkiva, uslijed čega nastaju manje<br />deformacije oblika. U povr&scaron;inskom sloju voćnog tkiva postoje adsorpcione veze vlage,<br />rastvorka i suve materije, a ove veze utiču na povećanje vrijednosti vlažnosti pri kojima<br />se osu&scaron;eni proizvod bezbjedno skladi&scaron;ti.</p> / <p>Drying of the quince as a fruit species is not common in practice due to its increased hardness<br />and firmness. Previous researches on quince drying have indicated that osmotic drying, within<br />the combined drying technology, enables favourable mechanical properties of dried products.<br />Planned experiments of the osmotic and convective drying of quince quarters were conducted.<br />The osmotic drying experiment was based on three significant experimental factors: the<br />temperature of osmotic solution, the concentration of osmotic solution, and the duration of<br />osmotic drying. The convective drying experiment was also based on three experimental<br />factors entailing the applied pretreatment, the temperature of drying air and the velocity of<br />drying air in front of material layers.<br />The measurement results obtained during the osmotic drying experiment indicate that an<br />increase in the temperature and the concentration of osmotic solution accelerates the drying<br />process, as expected. A dispersion analysis of the osmotic drying indicated the effects of<br />experimental factors on the drying speed and the volume shrinkage of quince quarters. With a<br />statistical probability of 99%, it was proven that all factors influence the speed of drying.<br />Moreover, with a statistical probability of 99%, it was proven that the duration of osmotic<br />drying influences the volume shrinkage of quince quarters, whereas the significant factors such<br />as the temperature and the concentration of osmotic solution exert influence with a statistical<br />probability of 95%.<br />The analysis of measurement results obtained during the convective drying experiment shows<br />that an increase in the air temperature accelerates a decrease in the moisture content of quince<br />quarters. An increase in the duration of osmotic pretreatment decelerates the convective drying<br />process. It was determined that the application of the osmotic pretreatment with higher<br />solution temperature and concentration decelerates the convective drying. On the basis of a<br />dispersion analysis of the convective drying with a statistical probability of 99%, it was proven<br />that the pretreatment and the air temperature affect the speed of drying and the volume<br />shrinkage of quince quarters. The effects of the air velocity in front of the material layer was<br />not determined by means of the dispersion analysis, nevertheless kinetic curves indicate the<br />influence of this factor on the drying speed, especially in the instance of higher moisture<br />content of the material and higher temperature of the convective drying. The most probable<br />causes of such dispersion analysis results are low values of the drying air velocity, i.e. a slight<br />difference in the values (0.5 m/s).<br />The kinetics of mass transfer during the combined drying of quince quarters was<br />mathematically described by means of the modelling of the kinetics of osmotic drying and the<br />kinetics of convective drying. The kinetics of osmotic drying of quince quarters was expressed<br />via the mathematical modelling of moisture content change in relation to dry basis and the<br />modelling of volume shrinkage. The kinetics of convective drying of quince quarters was<br />expressed via the mathematical modelling of moisture content change in relation to dry basis<br />during the convective drying. Three mathematical models were established for every modelled<br />value, and the models were extended by significant non-dimensional experimental factors. The<br />developed models had a good fit with the experimental results, which was indicated by the<br />high values of the correlation coefficient. The application of all models is simple and standard<br />personal computers can be used for rapid calculations of modelled values.<br />The application of the osmotic pretreatment in the combined quince drying enables<br />favourable properties of dried products. Volume shrinkage is slighter in comparison with the<br />convective quince drying. The moisture content in the fruit tissue is more evenly distributed<br />and the dehydration of the outer layers of the fruit tissue is lower. The tension between the<br />layers of the tissue is reduced thus reducing the shape defects. Within the surface layers of fruit<br />tissues, the adsorption bonds of moisture, solute and dry matter are formed. These bonds<br />increase the moisture content value, which enables the safe storage of dry products.</p>

Identiferoai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)85685
Date25 June 2014
CreatorsStojanović Čedomir
ContributorsBabić Mirko, Babic Ljiljana, Veličković Milovan
PublisherUniverzitet u Novom Sadu, Poljoprivredni fakultet u Novom Sadu, University of Novi Sad, Faculty of Agriculture at Novi Sad
Source SetsUniversity of Novi Sad
LanguageSerbian
Detected LanguageUnknown
TypePhD thesis

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