Publicação: Stagnant effective thermal conductivity of agro-industrial residues for solid-state fermentation
Nenhuma Miniatura disponível
Data
2013-10-03
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Acesso restrito
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.
Descrição
Palavras-chave
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
Idioma
Inglês
Como citar
International Journal of Food Properties, v. 16, n. 7, p. 1578-1593, 2013.
