Determinação experimental da condutividade e difusividade térmica de grãos em regime permanente

Park, Kil Jin; Alonso, Luis; Nunes, Alexandre Sznelwar

doi:10.1590/s0101-20611999000200020

Cited by 4 publications

(2 citation statements)

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“…[5] The thermal conductivity is a property highly dependent on the composition of the food and the fraction of ice present. [6,7] Predictive models and new methods of determination were developed, and the hot wire probe method is the most widely used for food. [8][9][10] However, there are few data on the thermophysical properties of the pulps of tropical fruits in the literature, especially at low temperatures.…”

Section: Introductionmentioning

confidence: 99%

Thermal Conductivity of Mango Pulp (Mangifera indicaL.) Cultivar “Ubari” in Freezing Temperatures

Giarola

Pereira

Resende

2015

International Journal of Food Properties

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The aim of this study was the experimental determination of the thermal conductivity of mango pulp of cultivar "ubari" and its subsequent comparison with values estimated using different structural models, such as the serial, parallel, and Maxwell-Eucken models. A linear heating probe calibrated with a solution of 10% sucrose was utilized. Heat was applied to the probe, generating an increase in temperature, which was recorded through a signal conditioning system. The thermal conductivity of the pulp was calculated from the slope obtained by linear regression of the natural logarithm of the temperature versus time. The data was within the range of 0.465 to 1.595 W/m.K for temperatures of 0 and -30°C, respectively, showing an increase of conductivity with freezing. The initial freezing temperature and ice fraction were determined at every temperature of analysis for further use in the models. The best fit to the experimental data were obtained using the Maxwell-Eucken model, yielding minimum and maximum errors of 10.8 and 17.8%, respectively. An exponential model was fitted, which allowed for the direct calculation of the thermal conductivity of mango pulp using only the knowledge of the recorded temperature during thermal processing.

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Section: Introductionmentioning

confidence: 99%

Thermal Conductivity of Mango Pulp (Mangifera indicaL.) Cultivar “Ubari” in Freezing Temperatures

Giarola

Pereira

Resende

2015

International Journal of Food Properties

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“…Mesmo com essa limitação, o método da "placa quente protegida" é freqüentemente aplicado devido a sua simplicidade (REIDY;RIPPEN, 1971). PARK et al (1999) projetaram e construíram um equipamento para a determinação da condutividade e da difusividade térmica de grãos em regime permanente. O equipamento consistia de um cilindro de PVC com 25 cm de diâmetro e 60 cm de altura, uma resistência fixa no eixo axial do cilindro conectada a um regulador de tensão e seis termopares tipo T dispostos radialmente no interior do cilindro, distantes dois centímetros entre si, conectados a um sistema de aquisição de dados e a um microcomputador.…”

Section: -Técnicas De Medição Da Condutividade Térmica Em Alimentosunclassified

Determinação de propriedades termofísicas do pão tipo francês durante o processo de assamento.

Queiroz¹

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Coeficiente de transferência de calor convectivo do forno 4.7.2-Determinação da difusividade térmica do pão francês 4.8-COMPARAÇÃO DOS VALORES EXPERIMENTAIS COM OS DADOS DA LITERATURA 5. CONCLUSÕES iii ANEXO A-Gráficos tempo-temperatura da glicerina e do pão francês ANEXO B-Gráficos tempo-temperatura adimensional do cilindro de alumínio e do pão francês REFERÊNCIAS BIBLIOGRÁFICAS

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Thermal Conductivity Measurements and Predictive Models for Frozen Guava and Passion Fruit Pulps

Pereira

Resende

Pereira

et al. 2013

International Journal of Food Properties

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Determinação experimental da condutividade e difusividade térmica de grãos em regime permanente

Cited by 4 publications

References 0 publications

Thermal Conductivity of Mango Pulp (Mangifera indicaL.) Cultivar “Ubari” in Freezing Temperatures

Thermal Conductivity of Mango Pulp (Mangifera indicaL.) Cultivar “Ubari” in Freezing Temperatures

Determinação de propriedades termofísicas do pão tipo francês durante o processo de assamento.

Thermal Conductivity Measurements and Predictive Models for Frozen Guava and Passion Fruit Pulps

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