Estudo da transferência de calor transiente por agitação interminente em embalagens
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Data
2004-12-17
Autores
Gumerato, Homero Ferracini [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Foi estudado processo de transferência de calor transiente por agitação intermitente em embalagens, visando a conservação de alimentos por tratamento térmico com processo mais econômico e que mantivesse a qualidade de alimentícios. Objetivou-se o desenvolvimento de um processo baseado em agitação intermitente de embalagens para aplicação em pasteurização ou esterilização. O estudo da transferência de calor transiente em sistema com movimento linear alternado foi realizado em embalagens metálicas, em 4 meios simulantes de diferentes viscosidades e massas específicas: 3 óleos orgânicos e água. Foram combinados efeitos de 5 tratamentos, sendo: meio simulante (4 níveis), espaços livres (3 níveis), freqüência de agitação (4 níveis), amplitude de agitação (2 níveis) e posições das latas (4 níveis). Os ensaios de aquecimento e resfriamento foram feitos em tanque com água a temperatura de 98°C e 17 a 20°C, respectivamente. Com os dados de penetração de calor em cada experimento foram calculados os parâmetros de penetração de calor fh, jh, fc e jc. Os resultados foram modelados utilizando-se grupos de números adimensionais e foram expressos em Nusselt, Prandtl, Reynolds e...
Transient heat transfer was studied by intermittent shake in cans with linear system, in order to preserve food by heat thermally processed, applying process more economic, and keeping high food quality. The objective was developing a process based on intermittent shake in cans to applying in pasteurisation or sterilisation process. Heat transfer was carried out in metallic cans filled four different simulate medium: water, Neutral oil 150 and 500 and Bright stock oil. It was arranged five treatments: simulate media (4 levels), head space (3 levels), agitation frequency (4 levels), length of agitation (2 levels) and cans positions (4 levels). The tests were carried out in hot water tank at temperature 98°C and cool at 17~20°C. Heat transfer parameters (fh, jh, fc and jc) for each test was calculated. Results were expressed applying dimensionless numbers equations for heat and cool. Data were computed pplying dimensionless numbers and were assign as Nusselt, Prandtl, Reynolds and trigonometric functions. Results obtained from linear shake system were compared with end-over-end agitation, and shake linear system showed more efficient. Shake linear system can be applied in pasteurisation or static retorts with simple internal structure fits...(Complete abstract, click electronic access below)
Transient heat transfer was studied by intermittent shake in cans with linear system, in order to preserve food by heat thermally processed, applying process more economic, and keeping high food quality. The objective was developing a process based on intermittent shake in cans to applying in pasteurisation or sterilisation process. Heat transfer was carried out in metallic cans filled four different simulate medium: water, Neutral oil 150 and 500 and Bright stock oil. It was arranged five treatments: simulate media (4 levels), head space (3 levels), agitation frequency (4 levels), length of agitation (2 levels) and cans positions (4 levels). The tests were carried out in hot water tank at temperature 98°C and cool at 17~20°C. Heat transfer parameters (fh, jh, fc and jc) for each test was calculated. Results were expressed applying dimensionless numbers equations for heat and cool. Data were computed pplying dimensionless numbers and were assign as Nusselt, Prandtl, Reynolds and trigonometric functions. Results obtained from linear shake system were compared with end-over-end agitation, and shake linear system showed more efficient. Shake linear system can be applied in pasteurisation or static retorts with simple internal structure fits...(Complete abstract, click electronic access below)
Descrição
Palavras-chave
Calor - Transmissão, Esterilização, Pasteurização, Transferência de calor, Agitação intermitente, Autoclave, Heat transfer, Sterilization, Pasteurization, Retort
Como citar
GUMERATO, Homero Ferracini. Estudo da transferência de calor transiente por agitação interminente em embalagens. 2004. viii, 118 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas, 2004.