Cinética de resfriamento e caracterização física da manga (Mangifera indica L.) variedade Tommy Atkins.

Abstract

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.