دورية أكاديمية
أعرض في EDS

Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection.

التفاصيل البيبلوغرافية
العنوان: Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection.
المؤلفون: da Silva WP; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Souto LM; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Ferreira JPL; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Gomes JP; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Lima AGB; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Queiroz AJM; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Figueirêdo RMF; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Santos DDC; Federal Institute of Education, Science and Technology of Rio Grande do Norte, Paus dos Ferros 59900-000, Brazil., Santana MFS; National Semiarid Institute, Campina Grande 58434-700, Brazil., Santos FSD; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Amadeu LTS; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Galdino PO; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Costa CC; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Júnior AFDS; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil., Franco CMR; Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
المصدر: Foods (Basel, Switzerland) [Foods] 2023 May 22; Vol. 12 (10). Date of Electronic Publication: 2023 May 22.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient (hH), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and hH. A simulation of the chilling kinetics using the values obtained for α and hH showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10 -3 and a chi-square χ 2 = 4.378 × 10 -3 .
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معلومات مُعتمدة: 301708/2019-3 National Council for Scientific and Technological Development
فهرسة مساهمة: Keywords: analytical solution; heat transfer coefficient; minimal processing; optimization; thermal diffusivity
تواريخ الأحداث: Date Created: 20230527 Latest Revision: 20230530
رمز التحديث: 20240829
مُعرف محوري في PubMed: PMC10217110
DOI: 10.3390/foods12102084
PMID: 37238901
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods12102084