WATER HOLDING CAPACITY AND HEAT TRANSFER ASPECTS OF A MIXTURE OF SUGAR CANE BAGASSE AND WHEAT BRAN IN A PARTIALLY FILLED ROTATING DRUM

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dc.contributor.authorTada, Erika F. R. [UNESP]
dc.contributor.authorAgudelo, Lina M. G.
dc.contributor.authorThomeo, Joao C. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Fed Tocantins
dc.date.accessioned2020-12-10T19:43:17Z
dc.date.available2020-12-10T19:43:17Z
dc.date.issued2019-07-01
dc.description.abstractMaximum water holding capacity of a mixture of sugarcane bagasse and wheat bran was determined in static conditions and in a drum rotated at 1 rpm. The variables filling degree, water flow rate, volume of added water and number of sprinklers were tested to control the moisture content of the solid and the number of rotations to achieve homogeneous moisture content. None of the selected variables was significant, giving the apparatus high flexibility to control moisture content. For the heat transfer experiments, the tested variables were introduction of air through an inner tube amidst the particles, water sprinkling over the bed and drum rotation. The selected variables represented limited mechanisms of heat removal, although efficient when coupled with the drum rotation. The results are of value to control the temperature and the moisture content in solid-state cultivation bioreactors.en
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUniv Fed Tocantins, Dept Engn Alimentos, Palmas, TO, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil
dc.format.extent1131-1141
dc.identifierhttp://dx.doi.org/10.1590/0104-6632.20190363s20180245
dc.identifier.citationBrazilian Journal Of Chemical Engineering. Sao Paulo: Brazilian Soc Chemical Eng, v. 36, n. 3, p. 1131-1141, 2019.
dc.identifier.doi10.1590/0104-6632.20190363s20180245
dc.identifier.fileS0104-66322019000301131.pdf
dc.identifier.issn0104-6632
dc.identifier.scieloS0104-66322019000301131
dc.identifier.urihttp://hdl.handle.net/11449/196392
dc.identifier.wosWOS:000501606500006
dc.language.isoeng
dc.publisherBrazilian Soc Chemical Eng
dc.relation.ispartofBrazilian Journal Of Chemical Engineering
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectRotating drum
dc.subjectSolid-state cultivation
dc.subjectSugar cane bagasse
dc.subjectWater holding capacity
dc.subjectHeat transfer
dc.titleWATER HOLDING CAPACITY AND HEAT TRANSFER ASPECTS OF A MIXTURE OF SUGAR CANE BAGASSE AND WHEAT BRAN IN A PARTIALLY FILLED ROTATING DRUMen
dc.typeArtigo
dcterms.rightsHolderBrazilian Soc Chemical Eng

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE