Pub Date : 2020-03-01DOI: 10.4028/www.scientific.net/DF.26.86
K. Vijaya, G. V. R. Reddy, O. Makinde
In the Present study Soret effect on Magneto Hydro dynamic (MHD) steadytwo-dimensional free convective Casson fluid flow past a moving vertical plate in the presence of thermal radiation and chemical reaction is analysed. The governing partial differential equations of the flow, momentum, energy and mass are transformed into ordinary differential equations using suitable similarity variables. These Non-linear systems of ordinarydifferential equations are solved using Runge - Kutta method along with shooting technique. The effects of various parameters on the velocity, temperature and concentration are discussed. The Skin-friction, Nusselt number and Sherwood number are discussed in detail.
{"title":"Soret Effect on MHD Casson Fluid Flow Past a Moving Vertical Plate in the Presence of Radiation and Chemical Reaction","authors":"K. Vijaya, G. V. R. Reddy, O. Makinde","doi":"10.4028/www.scientific.net/DF.26.86","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.26.86","url":null,"abstract":"In the Present study Soret effect on Magneto Hydro dynamic (MHD) steadytwo-dimensional free convective Casson fluid flow past a moving vertical plate in the presence of thermal radiation and chemical reaction is analysed. The governing partial differential equations of the flow, momentum, energy and mass are transformed into ordinary differential equations using suitable similarity variables. These Non-linear systems of ordinarydifferential equations are solved using Runge - Kutta method along with shooting technique. The effects of various parameters on the velocity, temperature and concentration are discussed. The Skin-friction, Nusselt number and Sherwood number are discussed in detail.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127715739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.9
C.M. Rufino Franco, A. G. Barbosa de Lima, V. S. de Oliveira Farias, E. A. Machado
This chapter presents an analytical modeling of mass transfer in wet porous bodies during the continuous and intermittent drying process in fixed bed. The drying process was simulated assuming the liquid diffusion as the only mass transport mechanism and constant mass diffusion coefficient. The presented models involve spherical, cylindrical and prolatespheroidalgeometries. Simulation tests of intermittent drying of ellipsoidal solids were performed and the results were compared with the continuous drying curve in order to evaluate the tempering effect in the drying process optimization. It was possible to simulate the moisture distribution during the tempering period. As an application, the methodology is used to describe intermittent drying of rough rice (BRSMG Conai variety) at temperature of 40°C and tempering periods from 0 to 1 hour. Experimental data were used to estimate the diffusion coefficient. Under the considered operating conditions, it was verified that intermittent drying provides reduction in effective operating time when compared to continuous drying.
{"title":"Intermittent Drying of Rice Grains with Husk: Modelling and Experimentation","authors":"C.M. Rufino Franco, A. G. Barbosa de Lima, V. S. de Oliveira Farias, E. A. Machado","doi":"10.4028/www.scientific.net/DF.25.9","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.9","url":null,"abstract":"This chapter presents an analytical modeling of mass transfer in wet porous bodies during the continuous and intermittent drying process in fixed bed. The drying process was simulated assuming the liquid diffusion as the only mass transport mechanism and constant mass diffusion coefficient. The presented models involve spherical, cylindrical and prolatespheroidalgeometries. Simulation tests of intermittent drying of ellipsoidal solids were performed and the results were compared with the continuous drying curve in order to evaluate the tempering effect in the drying process optimization. It was possible to simulate the moisture distribution during the tempering period. As an application, the methodology is used to describe intermittent drying of rough rice (BRSMG Conai variety) at temperature of 40°C and tempering periods from 0 to 1 hour. Experimental data were used to estimate the diffusion coefficient. Under the considered operating conditions, it was verified that intermittent drying provides reduction in effective operating time when compared to continuous drying.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115001230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.1
A.X. Mesquita de Queiroga, O. S. da Silva, F. B. da Costa, G. N. Sales, K. G. da Silva, R. B. Filho, B.A. Araújo de Sousa
Tamarind is a fruit of foreign origin, more precisely African, but it has an excellent adaptation to the different types of climatic conditions in other continents. In Brazil, for example, it is possible to find it in several states. Although tamarind has a considerable yield on both its constituent parts, shell, pulp and seeds, and have a low purchasing power, the fruit is largely wasted and there are few in-depth studies on the same. As a way of reuse, the aim was to transform the fruit into new products, such as flours used in human food. The objective of this study was to make the drying of the tamarind fruits to obtain the ideal characteristics for the development of a food flour and to evaluate the physical-chemical quality and to determine the bioactive compounds of the tamarind flour. Drying was done at 60 °C in a greenhouse, during different drying periods, which varied according to each part of the fruit, after which the flours were elaborated and characterized for the physicochemical and bioactive parameters. In the physico-chemical characterization, a good presence of proteins in the seed flour (7.09%), low sugar content in the pulp flour (0.74%), good values for lipids in the seed flour (3, 41%) and good ash values in the bark flour (2.69%). In general, the flour besides proteins had a good source of energy and minerals. Among the bioactive compounds present in the tamarind flour were the high contents of phenolic compounds (1564.9 mg/100g), vitamin C (80.95%), lycopene (89.62 mg/g), flavonoids (20.44 mg/100g) and anthocyanins (12.84mg / 10g) in the seed flour, carotenoids (20.80 mg/g) in the pulp flour. In general, flours produced from tamarind had excellent characteristics for the preparation of bakery products.
{"title":"Obtaining Food Flours through the Drying of Tamarind Fruits","authors":"A.X. Mesquita de Queiroga, O. S. da Silva, F. B. da Costa, G. N. Sales, K. G. da Silva, R. B. Filho, B.A. Araújo de Sousa","doi":"10.4028/www.scientific.net/DF.25.1","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.1","url":null,"abstract":"Tamarind is a fruit of foreign origin, more precisely African, but it has an excellent adaptation to the different types of climatic conditions in other continents. In Brazil, for example, it is possible to find it in several states. Although tamarind has a considerable yield on both its constituent parts, shell, pulp and seeds, and have a low purchasing power, the fruit is largely wasted and there are few in-depth studies on the same. As a way of reuse, the aim was to transform the fruit into new products, such as flours used in human food. The objective of this study was to make the drying of the tamarind fruits to obtain the ideal characteristics for the development of a food flour and to evaluate the physical-chemical quality and to determine the bioactive compounds of the tamarind flour. Drying was done at 60 °C in a greenhouse, during different drying periods, which varied according to each part of the fruit, after which the flours were elaborated and characterized for the physicochemical and bioactive parameters. In the physico-chemical characterization, a good presence of proteins in the seed flour (7.09%), low sugar content in the pulp flour (0.74%), good values for lipids in the seed flour (3, 41%) and good ash values in the bark flour (2.69%). In general, the flour besides proteins had a good source of energy and minerals. Among the bioactive compounds present in the tamarind flour were the high contents of phenolic compounds (1564.9 mg/100g), vitamin C (80.95%), lycopene (89.62 mg/g), flavonoids (20.44 mg/100g) and anthocyanins (12.84mg / 10g) in the seed flour, carotenoids (20.80 mg/g) in the pulp flour. In general, flours produced from tamarind had excellent characteristics for the preparation of bakery products.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124263136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.54
E. Mangueira, J. D. A. Cavalcante, Nagel Alves Costa, Antonio G. B. Lima
The foam-mat dryingprocessof egg white, developed in the food industry, promotes a porous product, brittle and easy to grind. The powderedegg white has a good rehydration properties, safer consumption and storage conditions than fresh product, keeping the high level of proteins and vitamins contained in the egg. In this way, the objective of this work is to study, through numerical computational simulation, the physical aspects of the duck egg white foam-matdrying process. For this, the foam was characterized by its density, percentage of expansion, air over run, stability and moisture. Temperature (50, 60 and 70°C), stirring rate (levels 6, 7 and 8) and stirring time (4, 5 and 6 minutes) are taken as input conditions and the product final moisture and drying time are the output variables. Drying was performed based on the complete factorial 23 + 3 central point experimental design in this procedure. It has been observed that the time and stirring rate significantly influence the product final moisture and that the drying temperature is predominant for the total process time. From the foam moisturedata, adjustments of empirical mathematical models were made; evidencing that theModifiedPage and the Page models provided the best results, with a standard deviation lower than 0.01 and the coefficient of determination above 0.99. For this analysis, the case where the drying temperature, time and the stirring rate were, respectively, 70 °C, 6 minutes and 8 level, presented the best results.
{"title":"Foam-Mat Drying Process of Duck Egg White","authors":"E. Mangueira, J. D. A. Cavalcante, Nagel Alves Costa, Antonio G. B. Lima","doi":"10.4028/www.scientific.net/DF.25.54","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.54","url":null,"abstract":"The foam-mat dryingprocessof egg white, developed in the food industry, promotes a porous product, brittle and easy to grind. The powderedegg white has a good rehydration properties, safer consumption and storage conditions than fresh product, keeping the high level of proteins and vitamins contained in the egg. In this way, the objective of this work is to study, through numerical computational simulation, the physical aspects of the duck egg white foam-matdrying process. For this, the foam was characterized by its density, percentage of expansion, air over run, stability and moisture. Temperature (50, 60 and 70°C), stirring rate (levels 6, 7 and 8) and stirring time (4, 5 and 6 minutes) are taken as input conditions and the product final moisture and drying time are the output variables. Drying was performed based on the complete factorial 23 + 3 central point experimental design in this procedure. It has been observed that the time and stirring rate significantly influence the product final moisture and that the drying temperature is predominant for the total process time. From the foam moisturedata, adjustments of empirical mathematical models were made; evidencing that theModifiedPage and the Page models provided the best results, with a standard deviation lower than 0.01 and the coefficient of determination above 0.99. For this analysis, the case where the drying temperature, time and the stirring rate were, respectively, 70 °C, 6 minutes and 8 level, presented the best results.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131349559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.133
R. S. Santos, S. R. de Farias Neto, A. G. Barbosa de Lima, J.B. Silva Júnior, A.M. Vasconcelos da Silva
Several studies about drying of ceramic materials have been developed in many engineering and fabrication sectors. This process requires high investments and high energy consumption, resulting in high costs to the companies of this sector. In many situations, it is common the use of theoretical solutions that allow, with relative ease and low cost, to change the operational and geometrical conditions of the dryer or object of drying, to obtain the optimized operational conditions. In this sense, this work aims to predict the drying process of a ceramic brick in an oven using the computational fluid dynamics analysis. For a drying temperature of 80°C, the results of the drying and heating kinetics, and the moisture content and temperature distributions of the product and the air and the air velocity and pressure in the oven are shown and analyzed. A comparison between the predicted and experimental data of the average moisture content and temperature of the brick along the process was done and a good agreement was obtained.
{"title":"Drying of Ceramic Bricks: Thermal and Mass Analysis via CFD","authors":"R. S. Santos, S. R. de Farias Neto, A. G. Barbosa de Lima, J.B. Silva Júnior, A.M. Vasconcelos da Silva","doi":"10.4028/www.scientific.net/DF.25.133","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.133","url":null,"abstract":"Several studies about drying of ceramic materials have been developed in many engineering and fabrication sectors. This process requires high investments and high energy consumption, resulting in high costs to the companies of this sector. In many situations, it is common the use of theoretical solutions that allow, with relative ease and low cost, to change the operational and geometrical conditions of the dryer or object of drying, to obtain the optimized operational conditions. In this sense, this work aims to predict the drying process of a ceramic brick in an oven using the computational fluid dynamics analysis. For a drying temperature of 80°C, the results of the drying and heating kinetics, and the moisture content and temperature distributions of the product and the air and the air velocity and pressure in the oven are shown and analyzed. A comparison between the predicted and experimental data of the average moisture content and temperature of the brick along the process was done and a good agreement was obtained.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125588082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.99
T. R. Bezerra Pessoa, A. G. Barbosa de Lima, P. C. Martins, V. Pereira, A. Silva do Carmo, E. D. da Silva
The present work had the objective of studying the osmotic dehydration process of cassava cubes (ManihotesculentaCrantz.) in ternary solutions containing water, sucrose, and sodium chloride. The osmotic dehydration process was studied by using a 24 factorial planning with central points at different conditions of temperature (19-63°C), solute concentration (23-67% w/w), operating time (70-190 min.) and NaCl concentration (0-20% w/w). The process optimization was verified through the performance ratio of minimum solids gain, in conjunction with the maximum moisture loss and reduction of water activity of the material. From the analysis, the optimum condition for osmotic dehydration of cassava cubes was temperature52°C, concentration of the osmotic solution 56%solute,10% NaCl concentration,160 minutes of immersion time and 180 rpm . The study of osmotic dehydration kinetics in the optimized condition showed that the moisture loss reached equilibrium in 180 minutes and the solids gain in 30 minutes. The model of Azuara and contributors was fitted to experimental data of moisture lost and total solids gain, in the optimal condition and good agreement were obtained. From this comparison, the average effective diffusivity coefficients of moisture (1.99x10-8m2/s) and total solids (2.77x10-8m2/s) were estimated.
{"title":"Osmotic Dehydration of Cassava Cubes: Kinetic Analysis and Optimization","authors":"T. R. Bezerra Pessoa, A. G. Barbosa de Lima, P. C. Martins, V. Pereira, A. Silva do Carmo, E. D. da Silva","doi":"10.4028/www.scientific.net/DF.25.99","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.99","url":null,"abstract":"The present work had the objective of studying the osmotic dehydration process of cassava cubes (ManihotesculentaCrantz.) in ternary solutions containing water, sucrose, and sodium chloride. The osmotic dehydration process was studied by using a 24 factorial planning with central points at different conditions of temperature (19-63°C), solute concentration (23-67% w/w), operating time (70-190 min.) and NaCl concentration (0-20% w/w). The process optimization was verified through the performance ratio of minimum solids gain, in conjunction with the maximum moisture loss and reduction of water activity of the material. From the analysis, the optimum condition for osmotic dehydration of cassava cubes was temperature52°C, concentration of the osmotic solution 56%solute,10% NaCl concentration,160 minutes of immersion time and 180 rpm . The study of osmotic dehydration kinetics in the optimized condition showed that the moisture loss reached equilibrium in 180 minutes and the solids gain in 30 minutes. The model of Azuara and contributors was fitted to experimental data of moisture lost and total solids gain, in the optimal condition and good agreement were obtained. From this comparison, the average effective diffusivity coefficients of moisture (1.99x10-8m2/s) and total solids (2.77x10-8m2/s) were estimated.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126161443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.37
W. B. D. Barbosa de Lima, L. P. C. Nascimento, R. Lima Dantas, N. Lima Tresena, J.B. Silva Júnior, G. Santos de Lima, A. G. Barbosa de Lima
In pursuit of greater practicality in the food preparation, in recent years there has been a considerable growth of researches in the field of cooling and freezing of food. Therefore, the trade in frozen food has been very promising, allowing a great variety of products to the consumers due to the convenience of transportation, storage and use. Cooling and freezing of products are preservation methods used in the food industry to maintain the sensorial attributes and nutritional properties of these products. In this sense, in order to optimize the process and reduce energy costs, this work presents a transient three-dimensional mathematical modeling to describe the heat transfer inside liquid materials with parallelepiped shape including phase change (liquid-solid) term. The governing equation was solved numerically using the finite volume technique with a fully implicit formulation. As an application, the methodology was used to predict heat transfer during cooling, freezing and post-freezing of the Tahiti lemon pulp. Numerical results of the temperature distribution at different process instants are presented and analyzed, and temperature data at the center of the product throughout time were compared to experimental data reported in the literature and a good agreement was obtained.
{"title":"Heat Transfer in the Cooling, Freezing and Post-Freezing of Liquid Food: Modeling and Simulation","authors":"W. B. D. Barbosa de Lima, L. P. C. Nascimento, R. Lima Dantas, N. Lima Tresena, J.B. Silva Júnior, G. Santos de Lima, A. G. Barbosa de Lima","doi":"10.4028/www.scientific.net/DF.25.37","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.37","url":null,"abstract":"In pursuit of greater practicality in the food preparation, in recent years there has been a considerable growth of researches in the field of cooling and freezing of food. Therefore, the trade in frozen food has been very promising, allowing a great variety of products to the consumers due to the convenience of transportation, storage and use. Cooling and freezing of products are preservation methods used in the food industry to maintain the sensorial attributes and nutritional properties of these products. In this sense, in order to optimize the process and reduce energy costs, this work presents a transient three-dimensional mathematical modeling to describe the heat transfer inside liquid materials with parallelepiped shape including phase change (liquid-solid) term. The governing equation was solved numerically using the finite volume technique with a fully implicit formulation. As an application, the methodology was used to predict heat transfer during cooling, freezing and post-freezing of the Tahiti lemon pulp. Numerical results of the temperature distribution at different process instants are presented and analyzed, and temperature data at the center of the product throughout time were compared to experimental data reported in the literature and a good agreement was obtained.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116450742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.154
M. Canuto, J. M. Ferreira, S.W.C. Araújo Silva, Líbia de Sousa Conrado, O. L. S. Alsina, F.L.H. Silva
In this chapter the adsorption fundamentals using biomass as adsorbents in the removal of metallic ions are presented. The research as shows the importance of many factors that affects the adsorption, such as the biomass superficial area, system temperature, pH, initial concentration of the metal, biomass amount and status (living or dead). The study was directed at the approach of two applications using Saccharomyces cerevisiae yeast in the adsorption of Cd2+ metal ions. In the first application it is discussed the influence of the pH of the medium and the biomass status (living or dead) in the adsorption of Cd2+, in batch. In the second application, it was studied the adsorption of Cd2+metallic ions through the Saccharomyces cerevisiae yeast immobilized in chitosan, in fixed bed, where the influence inlet mass flow rate and the initial effluent concentration on the adsorption capacity and percentage of Cd2+ ions removal are evaluated.The studies realized are supported by statistical analysis with 95% confidence intervals.
{"title":"Metal Adsorption in Biomass: Fundamentals and Application","authors":"M. Canuto, J. M. Ferreira, S.W.C. Araújo Silva, Líbia de Sousa Conrado, O. L. S. Alsina, F.L.H. Silva","doi":"10.4028/www.scientific.net/DF.25.154","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.154","url":null,"abstract":"In this chapter the adsorption fundamentals using biomass as adsorbents in the removal of metallic ions are presented. The research as shows the importance of many factors that affects the adsorption, such as the biomass superficial area, system temperature, pH, initial concentration of the metal, biomass amount and status (living or dead). The study was directed at the approach of two applications using Saccharomyces cerevisiae yeast in the adsorption of Cd2+ metal ions. In the first application it is discussed the influence of the pH of the medium and the biomass status (living or dead) in the adsorption of Cd2+, in batch. In the second application, it was studied the adsorption of Cd2+metallic ions through the Saccharomyces cerevisiae yeast immobilized in chitosan, in fixed bed, where the influence inlet mass flow rate and the initial effluent concentration on the adsorption capacity and percentage of Cd2+ ions removal are evaluated.The studies realized are supported by statistical analysis with 95% confidence intervals.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114591404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.114
V. A. A. Brandão, R. Araújo de Queiroz, R. Lima Dantas, G. Santos de Lima, N. Lima Tresena, A.X. Mesquita de Queiroga, A. G. Barbosa de Lima
Freezing is one the most efficient methods for conservation, especially, fruits and vegetables. Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. The numerical study of the freezing process is of great importance for the optimization of the process. In this sense, the objective of this work was to study the cooling and freezing processes of cashew apple using computational fluid dynamics technique. Experiments of cooling and freezing of the fruit, with the aid of a refrigerator,data acquisition system and thermocouples, and simulation using Ansys CFX® software for obtain the cooling and freezing kinetics of the product were realized. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the cashew apple are presented, compared and analyzed. The model was able to predict temperaturetransient behavior with good accuracy, except in the post-freezing period.
{"title":"Cooling and Freezing of Cashew Apple Using Computational Fluid Dynamics","authors":"V. A. A. Brandão, R. Araújo de Queiroz, R. Lima Dantas, G. Santos de Lima, N. Lima Tresena, A.X. Mesquita de Queiroga, A. G. Barbosa de Lima","doi":"10.4028/www.scientific.net/DF.25.114","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.114","url":null,"abstract":"Freezing is one the most efficient methods for conservation, especially, fruits and vegetables. Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. The numerical study of the freezing process is of great importance for the optimization of the process. In this sense, the objective of this work was to study the cooling and freezing processes of cashew apple using computational fluid dynamics technique. Experiments of cooling and freezing of the fruit, with the aid of a refrigerator,data acquisition system and thermocouples, and simulation using Ansys CFX® software for obtain the cooling and freezing kinetics of the product were realized. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the cashew apple are presented, compared and analyzed. The model was able to predict temperaturetransient behavior with good accuracy, except in the post-freezing period.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133957923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-10DOI: 10.4028/www.scientific.net/DF.25.83
J.C. Soares de Melo, R. Soares Gomez, J.B. Silva Júnior, A.X. Mesquita de Queiroga, R. Lima Dantas, A. G. Barbosa de Lima, Wilton Pereira Silva
Food drying is one of the most used methods of preservation. To accurately describe moisture migration within biological products (grains, fruits, vegetables, etc.) during drying and explain the effects of this process on the quality of the material, have been proposed several mathematical models, but few incorporate the phenomena of simultaneous heat and mass transport applied to complex geometry. In this sense, this paper aims to present a mathematical model, based on the thermodynamics of irreversible processes to describe the heat and mass transfer (liquid and vapor) during the drying of bodies with oblate spheroidal geometry. This model was applied to describe drying of lentil, considering the variables transport coefficients and equilibrium conditions at the surface of the solid. Results of the average moisture content, average temperature, liquid flux, vapor flux, and moisture content and temperature distributions inside a lentil kernel during drying process, at different temperatures (40 and 60 oC) were presented and analyzed.
{"title":"Drying of Oblate Spheroidal Solids via Model Based on the Non-Equilibrium Thermodynamics","authors":"J.C. Soares de Melo, R. Soares Gomez, J.B. Silva Júnior, A.X. Mesquita de Queiroga, R. Lima Dantas, A. G. Barbosa de Lima, Wilton Pereira Silva","doi":"10.4028/www.scientific.net/DF.25.83","DOIUrl":"https://doi.org/10.4028/www.scientific.net/DF.25.83","url":null,"abstract":"Food drying is one of the most used methods of preservation. To accurately describe moisture migration within biological products (grains, fruits, vegetables, etc.) during drying and explain the effects of this process on the quality of the material, have been proposed several mathematical models, but few incorporate the phenomena of simultaneous heat and mass transport applied to complex geometry. In this sense, this paper aims to present a mathematical model, based on the thermodynamics of irreversible processes to describe the heat and mass transfer (liquid and vapor) during the drying of bodies with oblate spheroidal geometry. This model was applied to describe drying of lentil, considering the variables transport coefficients and equilibrium conditions at the surface of the solid. Results of the average moisture content, average temperature, liquid flux, vapor flux, and moisture content and temperature distributions inside a lentil kernel during drying process, at different temperatures (40 and 60 oC) were presented and analyzed.","PeriodicalId":311581,"journal":{"name":"Diffusion Foundations","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121107821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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