خصائص التجفیف للعنب البناتی صنف طومسون الخالی من البذور فی طبقة رقیقة باستخدام مجفف الغاز الحیوی

نوع المستند : Original Article

المؤلفون

1 باحث، معهد بحوث الهندسة الزراعیة، مرکز البحوث الزراعیة، الدقی، جیزة، مصر.

2 قسم الهندسة الزراعیة، کلیة الزراعة، جامعة عمر المختار، البیضاء، لیبیا

3 طالبة دراسات علیا ، قسم الموارد الطبیعیة والهندسة الزراعیة، کلیة الزراعة، جامعة دمنهور، مصر.

4 أستاذ ، قسم الموارد الطبیعیة والهندسة الزراعیة، کلیة الزراعة، جامعة دمنهور،

5 أستاذ مساعد، قسم الموارد الطبیعیة والهندسة الزراعیة، کلیة الزراعة، جامعة دمنهور، مصر.

المستخلص

تم تطویر مجفف یعمل بالغاز الحیوی لدراسة خصائص التجفیف  للعنب البناتی صنف طومسون الخالی من البذور فی طبقة رقیقة تحت ظروف محافظة الإسکندریة، مصر من الناحیة التجریبیة. أجریت تجارب التجفیف فی شهر أغسطس عام 2016. وأثناء التجربة، قیست درجات حرارة الهواء فی أماکن مختلفة والرطوبة النسبیة داخل وخارج المجفف، ووزن العنب المجفف على کل ساعة. تم تجفیف حوالی  4 کجم من العنب من محتوى رطوبی أولی حوالی %79 على أساس رطب لمحتوى رطوبی نهائی حوالی 14% على أساس رطب فی 44 ساعة. وکان التجفیف تحت الظروف غیر المتحکم فیها. ووجد أن متوسط درجة الحرارة داخل غرفة المجفف حوالی 51.98 درجة مئویة. وکانت کفاءة موقد الغاز الحیوی حوالی 62.06%. مع معرفة أثر طریقة التجفیف على تغییر اللون  للزبیب  الناتج . تم الحصول على بیانات اللون باستخدام کامیرا رقمیة ذات دقة عالیة، وحللت الصور کمیاً باستخدام Photoshop  برنامج فوتوشوب للحصول على  دلائل الألوان a, b, L ومنها حساب متغیرات اللون مثل دلیل البنیة Browning Index .
وأظهر التحلیل الإحصائی أن هناک تأثیر معنوی لطریقة التجفیف على دلائل اللون للعنب المجفف، وبغض النظر عن مصدر تسخین الهواء ، کان الزبیب  الناتج بنى اللون بدرجات متفاوتة. وبینت النتائج أن العنب المجفف بالغاز الحیوی کانت قیمة دلیل البنیة  له 43.52 والذی یدل على تغیر اللون وکانت أقل من طرق التجفیف الأخری ممایدل علی الجودة ومن النتائج یمکن أن یستفید المزارعون من الغاز الحیوی فی تجهیز مجففات لمنتجات زراعیة أخرى ولإنتاج زبیب ذات نوعیة جیدة .

الموضوعات الرئيسية


Adobe Systems (2002). Adobe Photoshop 7.0.User Guide. San Jose, CA: Adobe Systems Inc.
Aktas, T.; Ulger P.; Daglioglu F. and Hasturk F. (2008). Effect of storage time on quality of plum osmotically pretreated with trehalose and sucrose solutions before drying. Proc. 10th International Congress on Mechanization and Energy in Agriculture, Antalya, Turkey, 904-909.
Alemneh, Z. (2011). The contribution of biogas production from cattle manure at household level for forest conservation and soil fertility improvement. Unpublished MSc Thesis, Science Faculty, Addis Ababa University.

Athanasopoulos, P. and Thanos A. (1998). Quality characteristics of sultanina table grapes store in pilot plant scale. Fruits, 53: 199–206.

Azzouz, S.; Guizani A.; Jomaa W. and Belghith A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. Journal of Food Engineering, 55 (4): 323-330.
Baral, S.; Pudasaini S. P.; Khanal S. N. and Gurung D. B. (2013). Mathematical modeling, finite element simulation and experimental validation of biogas-digester slurry temperature. International Journal of Energy and Power Engineering, 2(3):128-135.
Bingol, G.; Roberts J. S.; Balaban M. O. and Devres Y. O. (2012).Effect of dipping temperature and dipping time on drying rate and color change of grapes. An International Journal, 30(6):597-606.
Brennand, C.P. (1994). Home drying of food. August 1994 (FN-330) http://extension.usu.edu/files/publications/publication/FN-330.pdf
Chayjan, R.; Peyman M. H.; EsnaAshari M. and Salari K. (2011). Influence of drying conditions on diffusivity, energy and color of seedless grape after dipping process. AJCS, 5(1): 96-103.
Corrêia, A. F.; Godoy A. C.; Siqueira J. A. C. ; Feiden A. and Soares C. M. T. (2016). Evaluation of biogas calorific potential for use in medicinal plant dryers. Energ. Agric., Botucatu, 31(2):163-168.
Cvetkovic, S.; Radoicic K. T.; Vukadinovic B. and Kijevcanin M. (2014).  Potentials and status of biogas as energy source in the Republic of Serbia. Renewable and Sustainable Energy Reviews, 31:407-416.
Dadali, G., Apar D.K.; Ozbek B. (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25: 925-936.
Di Matteo, M.; Cinquanta L.;  G. Galiero and Crescitelli S. (2000).Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes. Journal of Food Engineering, 46 (2):83-89.
Dong, Y.; Zhang R.; Zhang Z.; Yang L.; Xue C.; Wei J. and Yang R.  (2013). Study on kinetics of color changes in thompson seedless grapes during drying process. Advanced Materials Research, Vols. (726-731):456-462.
Doymaz, I. and Pala M. (2002). The effects of dipping pretreatments on air-drying rates of the seedless grapes. Journal of Food Engineering, 52 (4):413-417.
El-Shimi, S.A. (1994). Biogas production and utilization in rural Egypt. Activities and Achievement of Agricultural Research Center. Seminar on Biological N-Fix Associated with Cereal Crops, Giza, Egypt, Sept. 26-28. 
El-Bakhshwan, M.K.; Abd El-Ghafar S.M.A., Zayed M.F. and El-Shazly A.E. (2015).Effect of mechanical stirring on biogas production efficiency in large scale digesters. J. Soil Sci. and Agric. Eng., Mansoura Univ.,6 (1):47-63.
Ghanem, T.H. (2002). Drying onion using a solar dryer with an auxiliary heating system. The 10th Conference of the Misr of Ag. Eng. Socitey,16-17 October,2002:315-326.
Gonçalves B.; Silva A.P.; Moutinho- Pereira J.; Bacelar E.; Rosa E. and Meyer, S.A. (2007). Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunusavium L.). Food Chem., 103: 976- 984.
Gorjian, Sh.; TavakkoliH.,T.; Khoshtaghaza M. H. and Nikbakht A. M. (2011). Drying kinetics and quality of barberry in a thin layer dryer. J. Agr. Sci. Tech., 13: 303-314.
Hahn, F.; Hernandez G.;  Hernandez J.;    Perez C. and Vargas J.M. (2011). Optimization of Roselle drying time and drying quality. Canadian Biosystems Engineering, 53: 3.13.8.
Helmy, M.A.; Abd EL-Rhman A.A.; Ebaid M.T. and Hassan M.A. (2003). Expectant production of biogas and fertilizer from different residues fermentation using biogas unit. Misr J.Ag.Eng.,20(4): 949-964.
Karathanos, V. T. and Belessiotis V. G. (1999). Application of a thin-layer equation to drying data of fresh and semi-dried fruits.J. agric. Engng Res., 74: 355-361.
Kassem, S.S. (2007). Solar drying of grapes. MSc Thesis, Agricultural Engineering Department, Faculty of Agriculture, Alexandria University, Egypt.
Kaveh, M.; Chayjan R.A. and Esna-Ashari M. (2015). Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res. Agr. Eng., 61(4):150–161.
Khazaei, N.B.; Hashjin T.T.; Ghassemian H.; Khoshtaghaza M.H. and Banakar A. (2013).  Application of machine vision in modeling of grape drying process. Agr. Sci. Tech., 15:1095-1106.
Kortei, N.K.; Odamtten G.T.; Obodai M.; Appiah V. and Akonor P.T. (2015). Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage. Croatian Journal of Food Technology, Biotechnology and Nutrition, 10 (1-2):66-71.
Lantz, M.; Svensson M.; Bjornsson   L. and   Borjesson  P. (2007). The prospects for an expansion of biogas systems in Sweden-Incentives, barriers and potentials. Energy Policy, 35:1830–1843.
Lokhande, S. M.;Ranveer R. C.; Sahoo A. K. (2017). Effect of microwave drying on textural and sensorial properties of grape raisins. International Journal of ChemTech Research, 10 (5):938-947.
LópezCamelo, A. F. L. and Gómez P.A. (2004). Comparison of color indexes for tomato ripening. HorticulturaBrasileira, Brasília, 22(3):534-537.
Maskan, M. (2001).Kinetics of color change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 2001, 48:169–175.
Mohammadi, A.; Rafiee S.; Emam-Djomeh Z. and Keyhani A. (2008). Kinetic models for color changes in kiwifruit slices during hot air drying. World Journal of Agricultural Sciences, 4 (3): 376-383.
Mohammed, E.M.Y. (2016). Utilization of biogas thermal energy assisted solar dryer for drying grapes. MSc. Thesis, Mansoura University, Faculty of Agriculture, Agricultural Engineering Department, Egypt.
Monsalve-Gonzalez, A.; Barbosa-Cánovas, G.V.; Cavalieri, R.P.; McEvily, A. and Iyengar, R. (1993). Control of browning during storage of apple slices preserved by conditions on quality and shelf life of fresh-cut pineapple (Ananascomosus). Postharvest Biology and Technology, 50: 182–189.
Moy, J.H.; Yang P.Y. and Miyake L. (1985). A solar-biogas system for food drying.In AGRIS since 1987.
Oztekin, S.; Bascetincelik A. and Soysal Y. (1999). Crop drying programme in Turkey. Renewable Energy, 16:789-794.
Pangavhane, D.R. and Sawhney R.L. (2002). Review of research and development work on solar dryers for grape drying. Energy Conversion and Management, 43 (1): 45-61.
Pangavhane, D.R.; Sawhney R.L. and Sarsavadia P.N. (1999). Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes. Journal of Food Engineering, 39(2): 211-216.
Pangavhane, D.R.; Sawhney R.L. and Sarsavadia P.N. (2002). Design, development and performance testing of a new natural convection solar dryer. Journal of Energy, 27 (6): 579-590.
Pastorek, Z.; Kára J. and Jevič P. (2004). Biomasa – obnovitelný zdroj energie. Renewable Source of Energy. Prague, Fcc Public.
Pedisic, S.; Levaj B.; Dragovic- Uzelac V.; Skevin D. and Skendrovic- Babo M. (2009) Color parameters and total anthocyanins of sour cherries (Prunuscerasus L.) during ripening. Agriculture Conspectus Scientificus, 74 (3): 259-262.
Ramos, I.N.; Brandao T.R.S. and Silva C.L.M. (2015). Simulation of solar drying of grapes using integrated heat and mass transfer model. Renewable Energy, 81:896-902.
Rihan, J.I. (2013). Agricultural residues and biogas production in rural Egypt (a case study of biogas project in Kafr El- Amir Village, El Dakhlia Governorate). J. Agric. Econom. and Social Sci., Mansoura Univ.,4(1):123 – 140.
Saricoban, C. and Yilmaz M.T. (2010). Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Sciences Journal, 9 (1): 14-22.
Şevik, R.; Şen L. and Nas S. (2014). Determination of color quality and HMF content of unprocessed sultanas obtained from different vineyards. International Journal of Research in Agriculture and Food Sciences, 2(5):32-42.
Sharma, P.C.; Sharma K.D. and Parashar R.S. (1992). Prospects of raisin production in tribal areas of Himachat Paradesh. Indian Food Packer, 16-19.
Shi, J.; Pan Z.; Mchugh T.H.; Wood D.; Zhu Y.; Avena-Bustillos R.J. and Hirschberg E. (2008). Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating, Journal of Food Science, 73(6):E259- E265.
Shrestha, J.N.  (2001). A Study Report on Efficiency Measurement of Biogas, Kerosene and LPG Stoves.  Submitted to: Biogas Support Program Lalitpur, Nepal Submitted by: Center for Energy Studies Institute of Engineering Tribhuvan University Pulchowk, Lalitpur July 2001.
Sona, V.P. (2015). Solar tunnel drier combined with biogas for copra drying. International Research Journal of Engineering and Technology (IRJET) ,2(4): 882-885.

Tlay, R.; Tohleh M.Kh. and Mohammad M. (2014).The effect of sulphur dioxide (SO2) and drying methods in chemical and bioactive indicators and antioxidant activity in local yellowish Baladi grape. Damascus University Journal of agricultural sciences, 30(2):211-224(In Arabic).

Tulasidas, T.N.; Raghavan G.S.V. and Norris E.R. (1993). Microwave and convective drying of grapes. Transaction ASAE, 36 (6): 1861-1865.
Wang, J.; Mu W.-S.; Fang X.-M.; Mujumdar A.S.; Yange X.-H.; Xu L.-Y.; Xie L.; Xiao H.-W.; Gao Z.-J.; Zhang Q.  (2017). Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic. Food and Bio products Processing, 106:117–126
Yam, K.L. and Papadakis S.E. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61:137–142.
Yuwana, Y. and Sidebang B. (2016). Performance testing of the hybrid solar-biomass dryer for fish drying. International Journal of Modern Engineering Research (IJMER),6(11):63-68.