http://lattes.cnpq.br/9909203166046102; SILVA, Álison Pereira da.
Résumé:
This study is based on a theoretical / experimental approach to the description of heat
transfer during the heating process of products (agar gel, tomato puree and cashew pulp)
in the pasty state, by determining their apparent thermal diffusivity, whereas conduction
is the only means of transferring thermal energy. For this purpose, only the cashew pulp
heating experiment was carried out, in which the product was placed in a cylindrical
container, which was immersed in water previously heated to a temperature of 65oC, and
heating data were used for the other products performed. Therefore, a thermocouple
was previously placed in the center of the cylinder and another in the inner wall of the
pool. As these points were measured every second from room temperature to thermal
equilibrium using automatic data acquisition. From this feat, a solver was created, which
is an executable program containing the analytical solution of the diffusion equation
for cylindrical geometry, the solution to the so-called direct heat diffusion problems,
which requires all parameters linked in the solution are known for describing temperature
profiles over time. From this, using temperature profiles, it is possible to determine the
thermo-physical parameters of the heating product.