Stagnant effective thermal conductivity of agro-industrial residues for solid-state fermentation
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Data
2013-10-03
Autores
Casciatori, Fernanda Perpétua [UNESP]
Laurentino, Carmem Lúcia [UNESP]
Magdaleno Lopes, Karen Christine [UNESP]
Gonçalves de Souza, André [UNESP]
Thoméo, João Cláudio [UNESP]
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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
Como citar
International Journal of Food Properties, v. 16, n. 7, p. 1578-1593, 2013.