نوع مقاله : مقاله پژوهشی
نویسنده
استادیار رشته مهندسی مکانیک ماشین های کشاورزی، دانشکده کشاورزی و منابع طبیعی مغان، دانشگاه محقق اردبیلی
چکیده
نیم جوش کردن، یک فرآیند هیدروگرمایی است و شامل سه مرحله غوطه‌وری، بخاردهی و خشک‌کردن شلتوک می‌باشد. در این تحقیق از روش سطح پاسخ و طرح مرکب مرکزی برای بهینه‌سازی شاخص‌های نیم جوش کردن (دمای غوطه‌وری و زمان بخاردهی) استفاده گردید. نمونه‌ها بعد از غوطه‌وری (55 ،60، 65 ، 70 و 75 درجه سلسیوس) و بخاردهی (2، 4، 6، 8 و 10 دقیقه)، طی 3 روز تحت شرایط محیطی تا رسیدن رطوبت نهایی به 11% (بر پایه‌تر) خشک شده‌اند. برای هر پاسخ با استفاده از تجزیه رگرسیون خطی چندگانه، مدل‌های چندجمله‌ای درجه‌ی دوم به دست آمد. تجزیه واریانس (ANOVA) برای بررسی صحت و دقت مدل برازش شده انجام شد. نتایج نشان داد که تأثیر مربع دمای غوطه‌وری و مربع زمان بخاردهی بر مقدار راندمان برنج سالم معنی‌دار (P
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