LEITE, J.C.A.; http://lattes.cnpq.br/7938270564009075; LEITE, José Cleidimário Araújo.
Resumen:
In this work was studied the cooling kinetic, physical characteristics and heat transfer
physical parameters in the Tommy Atkins mango cooling. The cooling was made
through in a conventional refrigeration chamber at temperatures from 6.0 to 16,0 °C, at
each 2,0 °C, and relative humidity near 73,0%. In the mathematical modeling was used
the analytical solution of the Fourier's Equation in spherical coordinates. The physical
measures delermined wcrc: dimcnsions, mass, volume, specifíc mass, water content,
roundness, sphericity, firmness index, specifíc heat and ashes. In the heat transfer were
determined the following parameters: conductivity and thermal diffusivity, cooling rate,
half cooling time and seven-eighths cooling time, lag factor and heat transfer convective
coefficient. In agreement with the results, the average values of the physical measures
are close of the one found in the literature. Fourier's Equation represents necessarily the
cooling kinetic of the mango in the studied temperatures, mainly at 12.0 and 14.0 °C.
The half cooling time and seven-eighths cooling time present similar behavior to the
results mentioned in the literature. The conductivity and thermal diffusivity don't
present direct relation with the temperature and the lag factor increases with the
temperature reduction in the studied band. The values of the heat transfer convective
coefficient are larger than those found in the literature. The most suitable temperature
for the Tommy Atkins mango cooling up to 12,0 C. is 6,0 C.