DETERMINING THE OPTIMAL REGIMES FOR DRYING JERUSALEM ARTICHOKE TUBERS UNDER THE INFLUENCE OF A PULSED ELECTRIC FIELD

Аннотация

A method of treatment under the influence of a pulsed electric field has been investigated to accelerate the drying process of Jerusalem artichoke tubers. Experiments were conducted on drying at different voltage levels and pulse numbers of the pulsed electric field. As a result of the experiments, the optimal values of the pulsed electric field’s influence and the optimal parameters of the drying process were determined, and a mathematical model expressing themwas developed. Keywords: Convective drying, pulsed electric field, mathematical model, Python programming language. Introduction. Jerusalem artichokes were treated under the influence of the initial pulsed electric field with a voltage of 6-10 kV and the number of pulses from 10 to 30. As a result of the treatment, it was found that the quality of Jerusalem artichoke root fruit deteriorated at voltage values ​ ​ of 9and 10 Kv. It was found that the values ​ ​ that improvethedrying process and the quality of the product are the voltage 7 kV and the number of pulses 20 and the thickness of theproduct is cut to2mm,thedrying process isaccelerated. The values ​ ​ that accelerate the drying process by treating Jerusalem artichoke under the influence of an initial pulsed electric field were determined. Experiments on the drying process of treated Jerusalem artichoke were carried out using a convective drying device. Experiments were conducted when the temperature inside the convective drying device was 60 0C, the drying time was 210 minutes, and the air speed inside the drying device was 2 m/s, and a mathematical modelrepresenting theprocess was created. The constructed mathematical model isgiven below. (1) Th=e 1de7v6e.1lo1pe−d0m.9a8th1e3m3a t2ic+al0m.0o1d6e5l3w a1s 2im−p2le.8m e1n−ted0.u2s1i2ng 1t h3e+Py1t2h.o1n9 p3rogramming language todetermine theoptimal parameters. The following optimalvalues were obtained:  Drying temperature: 57.6°C  Drying duration: 208minutes  Airflowvelocity insidethedrying chamber: 1.95m/s  Final moisturecontent: 8.17% It can be seen that these values ​ ​ are very close to the values ​ ​ determined byexperiments, wewill compare them for thepurposeof comparison. Results from optimization ofinputfactors. 1-table http://www.internationaljournal.co.in/index.php/jasass 332 Volume15 Issue02, February2025 Impact factor: 2019: 4.679 2020: 5.015 2021: 5.436, 2022: 5.242, 2023: 6.995, 2024 7.75 InfluencingFactor BestExperimental Value OptimizedValue No 1 Drying temperature (°C) 60 57.6 2 Drying duration (minutes) 210 208 3 Airflowvelocity (m/s) 2 1.95 4 Final moisturecontent (%) 8 8.17 The table demonstrates that the optimal drying temperature is 57.6°C, which is close to the experimental value of 60°C. Similarly, the optimized drying duration is 208 minutes, compared to the experimental 210 minutes. The airflow velocity's optimized value is 1.95 m/s, closely matching the experimental 2 m/s. These results confirm the accuracy of the developed mathematical model. 3D graphical representations of the relationship between drying temperature, drying duration, andfinal moisturecontent were generated using Python. Figure 1.Moisturecontent dependency ondrying temperature and drying duration. The graph shows that at a moisture content of 8.17%, the drying temperature is 57.6°C, and the drying duration is 208minutes, confirming the closeness toexperimental results. http://www.internationaljournal.co.in/index.php/jasass 333 Volume15 Issue02, February2025 Impact factor: 2019: 4.679 2020: 5.015 2021: 5.436, 2022: 5.242, 2023: 6.995, 2024 7.75 Figure 2.Moisturecontent dependency ondrying temperature and airflow velocity. The graph indicates that at a drying temperature of 57.6°C and an airflow velocity of 1.97 m/s, thefinal moisturecontent reaches 8.17%. Jerusalem artichoke (Helianthus tuberosus L.), also known as the sunchoke, is a root vegetable that has gained significant attention due to its nutritional benefits and potential applications in various industries, including food, biofuels, and pharmaceuticals. The tubers of Jerusalem artichoke are rich in inulin, a polysaccharide that serves as a dietary fiber with prebiotic properties, and they are also a valuable source of carbohydrates and minerals. Due to their perishable nature, proper preservation of Jerusalem artichoke tubers is essential to maintain their qualityand extendshelf life. One of the most common methods of preservation is drying, which reduces water content, thus inhibiting microbial growth and enzymatic activities. However, traditional drying methods often result in the loss of valuable nutrients, changes in texture, and energy inefficiency. Recent research has explored the use of Pulsed Electric Fields (PEF) as an innovative pre-treatment technique to improve the drying process. This article aims to determine the optimal drying regimes for Jerusalem artichoke tubers under theinfluence ofapulsed electric field. Pulsed Electric Field (PEF) technology involves applying sho