Modelagem matemática e simulação numérica do resfriamento rápido de morango com ar forçado

Pirozzi, Daniela C. Z.; Amendola, Mariângela

doi:10.1590/s0100-69162005000100025

Cited by 11 publications

(6 citation statements)

References 3 publications

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“…On the other hand, as it was observed, the proposed model included a numerical solution of the twodimensional diffusion equation for the cylinder. Consequently, this model is useful not only to describe cylindrical product cooling, which involves a temperature variation of about 20°C or less, and therefore the thermal properties can be considered constant [10,11,[26][27][28] ; but also to determine thermal properties during, for instance, the pasteurization of a product, which involves a large temperature variation and, therefore, such properties can be considered variables. [6] Due to the use of LS Optimizer Software, the main statistical indicators for each obtained parameter can be provided.…”

Section: Discussionmentioning

confidence: 99%

Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty

Silva

Souto

et al. 2019

International Journal of Food Properties

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In this article, a two-dimensional model is proposed to determine thermal diffusivity and convective heat transfer coefficient, providing the average values, their uncertainties and the covariance matrix referring to these parameters for a product with cylindrical geometry during its cooling. The proposed model used a two-dimensional numerical solution of the diffusion equation for the direct problem; an experimental dataset referring to the cooling kinetics in the center of the product and an optimizer program based on the Levenberg-Marquardt algorithm for the inverse problem. The model was used with success to determine the thermal properties, their uncertainties and the covariance matrix of a cucumber during its cooling. The obtained results allowed establishing a confidence band that made it possible to graphically evaluate the precision of a new simulation for a cucumber with different dimensions.

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Section: Discussionmentioning

confidence: 99%

Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty

Silva

Souto

et al. 2019

International Journal of Food Properties

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“…Por um lado, associada à condição de simetria do problema, tem-se a condição de contorno: É fato que o fluxo de calor através da fruta está relacionado aos coeficientes de transferência de calor e massa; no entanto, ao se desconsiderar a transferência de massa por ser muito pequena, a exemplo do que consideram outros autores (Amendola & Teruel, 2005;Pirozzi & Amendola, 2005), estabelece-se a seguinte aproximação para a outra condição de contorno:…”

Section: Methodsunclassified

“…Isto porque esta metodologia se mostrou adequada, conforme revelam os trabalhos de Pirozzi (2002), Amendola (2003a), Amendola (2003bAmendola ( , 2004, Amendola & Teruel (2005), Pirozzi & Amendola (2005), e Amendola (2006a, b e c).…”

Section: Introductionunclassified

Determinação do coeficiente convectivo de transferência de calor de figos submetidos ao resfriamento rápido

Amendola

Dussán-Sarria

Rabello

2009

Rev. bras. eng. agríc. ambient.

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RESUMOEste trabalho busca, como função principal, determinar o valor do coeficiente convectivo de transferência de calor através da metodologia de modelagem matemática e simulação numérica associada ao processo experimental previamente realizado, de resfriamento rápido com ar forçado de figos "Roxo de Valinhos". O objetivo foi comparar o resultado com o definido pelo ajuste entre os dados experimentais e o uso de equação empírica da literatura, já realizado. Para a predição da temperatura próximo ao centro das frutas, considerou-se o modelo da lei de Fourier em coordenadas esféricas e se implementaram algoritmos segundo os métodos de diferenças finitas e dos elementos finitos para os modelos unidimensional e tridimensional, respectivamente. O estabelecimento do referido valor se dá a partir da comparação desses dados simulados com os dados experimentais. Os valores resultantes dos dois modelos foram coincidentes e resultaram menores valores residuais que o obtido pela equação empírica; além disso, a representatividade da curva simulada mostra que a atual metodologia é mais precisa que a anteriormente realizada e, portanto, adequada para este e trabalhos futuros. ABSTRACTThe main purpose of this study is to determine the convective heat transfer coefficient value by using the methodology of mathematical modeling and numerical simulation associated with the experimental process previously performed, of the forced air precooling of the figs type 'Roxo de Valinhos'. The objective was to compare the result with the one determined by fitting an empirical equation from the literature to the experimental data. For the prediction of the temperature, near to the center of fruits, the Fourier law model was considered. Algorithms employing the finite differences and finite elements methods were implemented for the one-dimensional and three-dimensional models. The establishment of the referred value was performed through the comparison of these simulated data with the experimental data. The resulting values of the two models were coincident and generated a smaller residual value than the one obtained by the empirical equation. Furthermore, the representation of the simulated curve shows that the methodology of the mathematical modeling and numerical simulation is more accurate than the previous one and suitable for this and future work.

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“…In [2] the mesh method is used to study the rapid cooling of strawberry with forced air. At the end of the experiment, it was observed that the lower result fit for the polynomial order.…”

Section: Introductionmentioning

confidence: 99%

Numerical Simulation by High-Order Explicit Finite Difference Method to Solve the Burgers Equation

Assis¹,

Romão²

2019

IJAPM

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This paper aims to apply the High Order Explicit Finite Difference Method to solve the famous Nonlinear 1D Burgers Equation in many orders in time (first, second, third and fourth), changing the order on space twice (second and fourth). Thereby, it was compared the results and it was found the best refinement. Thus, it is expected that this work not only can present or even confirm that in most cases greater refinements imply better numerical precision, but rather serve as a basis for decision-making when analyzing the best spatial and should be considered for numerical accuracy and low computational time.

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Modelagem matemática e simulação numérica do resfriamento rápido de morango com ar forçado

Cited by 11 publications

References 3 publications

Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty

Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty

Determinação do coeficiente convectivo de transferência de calor de figos submetidos ao resfriamento rápido

Numerical Simulation by High-Order Explicit Finite Difference Method to Solve the Burgers Equation

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