Propriedades termofísicas de soluções-modelo similares a sucos: parte II

Moura, Sílvia Cristina Sobottka Rolim de; França, Vitor Correia Lima; Leal, Áurea Maria Castelo Branco

doi:10.1590/s0101-20612005000300011

Cited by 6 publications

(4 citation statements)

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“…In food processing it is necessary to know the physical properties for calculations of processes, which may be subjected. (MOURA et al, 2005). However, to obtain pulps intended for manufacturing thermal treatments are indispensable, such as heating and cooling, the same used to inactivate the enzymes and slow the metabolic and microbiological processes (ARAÚJO et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

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ABSTRACT:The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated.

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Section: Introductionmentioning

confidence: 99%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

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“…O conhecimento das propriedades reológicas dos alimentos torna-se necessário nas aplicações de controle de qualidade, conhecimento da estrutura física e, principalmente, nos processos de concepção e avaliação de equipamentos, refletindo-se no projeto de tubulações, bombas, trocadores de calor, evaporadores, esterilizadores e misturadores (MOURA et al, 2005;SOUSA et al, 2014).…”

Section: Introductionunclassified

Viscosidade aparente da polpa de manga espada

et al. 2019

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O conhecimento das propriedades reológicas dos produtos alimentares é fundamental para os processos de concepção e avaliação de equipamentos. A viscosidade aparente das polpas, por exemplo, varia bastante durante o seu processamento a ponto de inviabilizar o seu processamento com maiores concentrações. Logo, o objetivo deste trabalho foi estudar o comportamento da viscosidade aparente da polpa de manga espada nas temperaturas de 15, 25, 35, 45 e 55 ºC e nas concentrações de 20 e 16 ºBrix. As medidas das viscosidades aparentes das polpas foram determinadas utilizando um viscosímetro rotativo analógico, em diferentes velocidades de rotação do equipamento (0,6, 1,5, 3,0; 6,0; 12; 30 e 60 rpm). Todos os experimentos foram realizados em triplicatas e, para o cálculo, foi utilizada a média dos valores obtidos. A viscosidade aparente da polpa de manga espada tendeu a diminuir com o aumento da velocidade de rotação e temperatura (nas concentrações estudadas). As polpas de manga espada apresentaram comportamento de um fluido não-newtoniano do tipo pseudoplástico. As equações ajustadas aos dados experimentais das viscosidades aparentes da polpa de manga espada podem ser usadas para estimar a viscosidade aparente da polpa de manga espada.

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“…The need to accurately know the thermal properties of mango pulp has stimulated the study of the influence of the composition and temperature of the food on these properties. [4] One of the most important properties for a process involving heat transfer is the thermal conductivity, as during a heating or cooling treatment, changes in the structure as well as the physical and chemical properties of the food may occur. [5] The thermal conductivity is a property highly dependent on the composition of the food and the fraction of ice present.…”

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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Propriedades termofísicas de soluções-modelo similares a sucos: parte II

Cited by 6 publications

References 0 publications

Thermophysical properties of the pequi pulp in different concentrations

Thermophysical properties of the pequi pulp in different concentrations

Viscosidade aparente da polpa de manga espada

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

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