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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ORTEGA-QUINTANA, Fabián A; PEREZ-SIERRA, Omar A; TARRA-LOZANO, Liseth L  e  LOPEZ-ACOSTA, Emiro A. Mathematical Modeling of Heat Transfer of Blanching Process of Carrot (Daucus Carota L.). Inf. tecnol. [online]. 2017, vol.28, n.6, pp.3-10. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000600002.

The objectives of this research were to model the blanching process of carrot and to determine the convective heat transfer coefficient of the process. Blanching is carried out in water at temperatures of 7Q±1°C, 8Q±1°C and 9Q±1°C. The temperatures were measured using J-type thermocouples with a NI USB-TCQ1 transmitter attached to the interface LabVIEW-2Q12. A mathematical model of heat transfer in unsteady state was developed, and was solved by the finite element method assisted by COMSOL Multiphysics 3.5. The carrot sample was considered like cone-shaped with two concentric layers of different thermal properties. The numerical results obtained with COMSOL are similar to the values of the experimental temperatures. Also the values of the convective heat transfer coefficients were between 433 and 643 W/m2°C. It is concluded that the proposed model predicts the temperature with errors less than 5%.

Palavras-chave : blanching; convection; FourierS law; finite elements; modeling.

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