ﺑﻬﯿﻨﻪ ﺳﺎزي اﻗﺘﺼﺎدي ﻓﺮاﯾﻨﺪ ﺧﺸﮏ ﮐﺮدن ورﻗﻪ ﻫﺎي ﺳﯿﺐ ﺑﻪ رو ش ﺳﻄﺢ ﭘﺎﺳﺦ

Economic Optimization of Drying Apple Slices by Response Surface Methodology

ﺳﯿﺐ ﯾﮏ ﻣﺤﺼﻮل ﮐﺸﺎورزي ﺑﺎارزش اﺳﺖ ﮐﻪ ﻣﯽﺗﻮان ﺑﺎ ﺧﺸﮏﮐﺮدن آن ﺑﻪﺻﻮرت ورﻗﻪﻫﺎي ﻧﺎزك ارزش اﻓﺰوده ﻓﺮاواﻧﯽ را از ﻣﻨﻈﺮ اﻗﺘﺼﺎدي اﯾﺠﺎد ﮐﺮد. در ﭘﮋوﻫﺶ ﺣﺎﺿﺮ، از ﯾﮏ ﺧﺸﮏﮐﻦ ﮐﺎﻧﺎﻟﯽ آزﻣﺎﯾﺸﮕﺎﻫﯽ ﺑﻪﻣﻨﻈﻮر ﺑﻬﯿﻨﻪﺳﺎزي اﻗﺘﺼﺎدي ﻓﺮاﯾﻨﺪ ﺧﺸﮏﮐﺮدن ورﻗﻪﻫﺎي ﺳﯿﺐ ﺳﺮخ ﺑﺎ اﺳﺘﻔﺎده از روش ﺳﻄﺢ ﭘﺎﺳﺦ )RSM( اﺳﺘﻔﺎده ﮔﺮدﯾﺪ. روش ﺳﻄﺢ ﭘﺎﺳﺦ ﺑﺎ ﻃﺮاﺣﯽ آزﻣﺎﯾﺶﻫﺎﯾﯽ ﮐﻪ در آنﻫﺎ ﺗﻤﺎﻣﯽ ﭘﺎراﻣﺘﺮﻫﺎي ﻣﺴﺘﻘﻞ ﺑﻪﺻﻮرت ﻫﻢزﻣﺎن ﺗﻐﯿﯿﺮ ﻣﯽﯾﺎﺑﻨﺪ، ﺗﺄﺛﯿﺮ ﻫﻢزﻣﺎن ﺗﻤﺎﻣﯽ ﭘﺎراﻣﺘﺮﻫﺎ را ﺑﺮ ﺧﺮوﺟﯽ ﺧﺮوﺟﯽﻫﺎي( آزﻣﺎﯾﺶ، ﺗﻌﯿﯿﻦ ﻣﯽﮐﻨﺪ و ﺗﺼﻮﯾﺮي ﮐﺎﻣﻞ از ﭼﮕﻮﻧﮕﯽ ﺗﺄﺛﯿﺮﮔﺬاري ﭘﺎراﻣﺘﺮﻫﺎ ﺑﺮ ﺧﺮوﺟﯽ آزﻣﺎﯾﺶ ﻫﺎ را در اﺧﺘﯿﺎر ﭘﮋوﻫﺶ ﮔﺮ ﻗﺮار ﻣﯽدﻫﺪ. ﺑﺮاي ﻃﺮاﺣﯽ آزﻣﺎﯾﺶ ﺑﻪ روش RSM در ﭘﮋوﻫﺶ ﺣﺎﺿﺮ، دو ﭘﺎراﻣﺘﺮ دﻣﺎ و ﺳﺮﻋﺖ ﻫﻮاي ﻋﺒﻮري از درون ﮐﺎﻧﺎل ﺧﺸﮏ ﮐﻦ ﺑﻪﻋﻨﻮان ﻣﺘﻐﯿﺮﻫﺎي ﻣﺴﺘﻘﻞ و دو ﭘﺎراﻣﺘﺮ زﻣﺎن ﺧﺸﮏ ﺷﺪن و ﻣﯿﺰان ﻣﺼﺮف اﻧﺮژي ﺑﻪﻋﻨﻮان ﻣﺘﻐﯿﺮﻫﺎي ﻫﺪف )ﭘﺎﺳﺦ( ﺑﻪﻣﻨﻈﻮر ﺑﻬﯿﻨﻪﺳﺎزي اﻧﺘﺨﺎب ﺷﺪﻧﺪ. ﺑﻪﻣﻨﻈﻮر ﻃﺮاﺣﯽ آزﻣﺎﯾﺶ ﻫﺎ ﺑﻪ روش RSM، روش ﻃﺮاﺣﯽ ﻣﺮﮐﺐ ﻣﺮﮐﺰي )CCD( ﺑﻪﮐﺎر ﮔﺮﻓﺘﻪ ﺷﺪ. درﻧﻬﺎﯾﺖ ﺑﺎ اﻧﺠﺎم آزﻣﺎﯾﺶ ﻫﺎي ﻃﺮاﺣﯽ ﺷﺪه و اﺳﺘﻔﺎده از آﻧﺎﻟﯿﺰ وارﯾﺎﻧﺲ )ANOVA(، ﺷﺮاﯾﻂ ﺑﻬﯿﻨﻪ ﺧﺸﮏﮐﺮدن ﺳﯿﺐ ﺳﺮخ ﺑﻪﺻﻮرت دﻣﺎي ﻫﻮاي ﻋﺒﻮري ﺑﺮاﺑﺮ ﺑﺎ 70 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد و ﺳﺮﻋﺖ ﻫﻮاي ﻋﺒﻮري ﺑﺮاﺑﺮ ﺑﺎ 3 ﻣﺘﺮ ﺑﺮ ﺛﺎﻧﯿﻪ ﺗﻌﯿﯿﻦ ﺷﺪ ﮐﻪ در اﯾﻦ ﺣﺎﻟﺖ ﻣﯿﺰان ﻣﺼﺮف اﻧﺮژي و ﻣﺪتزﻣﺎن ﺧﺸﮏ ﺷﺪن در آزﻣﻮن اﻋﺘﺒﺎرﺳﻨﺠﯽ ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺮاﺑﺮ ﺑﺎ 1/51 ﮐﯿﻠﻮوات ﺳﺎﻋﺖ )در ﻣﻘﺎﺑﻞ 1/36 ﮐﯿﻠﻮوات ﺳﺎﻋﺖ ﭘﯿﺶﺑﯿﻨﯽ ﺷﺪه( و 46 دﻗﯿﻘﻪ )در ﻣﻘﺎﺑﻞ 41 دﻗﯿﻘﻪ ﭘﯿﺶﺑﯿﻨﯽ ﺷﺪه( ﺧﻮاﻫﺪ ﺑﻮد.

Apple is a valuable agricultural product that can be dried in the form of slices to create much added value in the economic landscape. In the present research, a laboratory hot-air channel dryer was employed for economic optimization of the drying process of red apple slices by means of response surface methodology (RSM). In the RSM technique, by designing experiments in which all independent parameters are changed simultaneously, the simultaneous effect of all parameters on the test output(s) was determined which provided a complete picture of how the parameters affect the test output for the researcher. For designing the experiment by means of RSM in this research, two parameters of temperature and velocity of air passing through the dryer channel were selected as independent variables and two parameters of drying time and energy consumption were chosen as target (response) variables for optimization. In order to design the experiments by RSM approach, the central composite design (CCD) method was used. Finally, by performing pre-designed experiments and using analysis of variance (ANOVA), the optimal drying conditions of red apple slices were determined as the passing air temperature equal to 70 °C and the passing air speed equal to 3 m/s, where the amount of energy consumption and the drying duration of validation test were 1.51 kWh (in comparison to predicted value of 1.36 kWh) and 46 minutes (in comparison to predicted value of 41 minutes), respectively.