Stagnant effective thermal conductivity of agro-industrial residues for solid-state fermentation
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Taylor & Francis
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Resumo
The stagnant effective thermal conductivities (K0) of sugar cane bagasse (SCB), wheat bran (WB), orange pulp and peel (OPP) and their combination (weight proportion 1:2:2 SCB/OPP/WB) were obtained using the line heat source method. These solid materials were applied to pectinase production via solid-state fermentation. The moisture content ranged from 4 to 80% (w.b.). A conduction mechanism through the porous media was observed, along with conduction through a liquid film and contact thermal resistance between the samples and the probe. K0 was low for intermediate moisture contents and approached the molecular conductivity of water for high moisture contents. © 2013 Copyright Taylor and Francis Group, LLC.
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Packed beds , Solid-state fermentation , Thermal conductivity , Agro-industrial residue , Conduction Mechanism , Contact thermal resistance , Effective thermal conductivity , High moisture contents , Molecular conductivity , Sugarcane bagasse , Fermentation , Liquid films , Moisture determination , Porous materials
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Inglês
Citação
International Journal of Food Properties, v. 16, n. 7, p. 1578-1593, 2013.
