Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400993 |
Resumo: | Abstract In this study the effect of packing on freezing time, effective heat transfer coefficient and global thermal resistance were evaluated during the freezing of fruit juice model solution in an air blast freezer. Two configurations were arranged with 40 buckets and 15 kg of solution in each, totaling 600 kg. Thermocouples were installed to monitor the temperature profiles within the solution and at the packaging and cooling air surface. The temperature data were used to calculate the effective heat transfer coefficients and the resistances throughout the freezing process. The use of metal buckets represented reductions of up to 19.60% in the freezing times. Also, the temperature curve plateau, characterizing solidification (phase change period), was reduced. The main result of this paper was the possibility of calculating the effective heat transfer coefficients and global thermal resistances during the complete process of freezing. These properties assumed different values, not having a constant distribution throughout the freezing process. |
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Food Science and Technology (Campinas) |
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Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packageseffective heat transfer coefficientfreezing tunnelglobal thermal resistanceheat transferAbstract In this study the effect of packing on freezing time, effective heat transfer coefficient and global thermal resistance were evaluated during the freezing of fruit juice model solution in an air blast freezer. Two configurations were arranged with 40 buckets and 15 kg of solution in each, totaling 600 kg. Thermocouples were installed to monitor the temperature profiles within the solution and at the packaging and cooling air surface. The temperature data were used to calculate the effective heat transfer coefficients and the resistances throughout the freezing process. The use of metal buckets represented reductions of up to 19.60% in the freezing times. Also, the temperature curve plateau, characterizing solidification (phase change period), was reduced. The main result of this paper was the possibility of calculating the effective heat transfer coefficients and global thermal resistances during the complete process of freezing. These properties assumed different values, not having a constant distribution throughout the freezing process.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400993Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29019info:eu-repo/semantics/openAccessPEREIRA,Cristina GuimarãesRESENDE,Jaime Vilela deeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400993Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
title |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
spellingShingle |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages PEREIRA,Cristina Guimarães effective heat transfer coefficient freezing tunnel global thermal resistance heat transfer |
title_short |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
title_full |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
title_fullStr |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
title_full_unstemmed |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
title_sort |
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages |
author |
PEREIRA,Cristina Guimarães |
author_facet |
PEREIRA,Cristina Guimarães RESENDE,Jaime Vilela de |
author_role |
author |
author2 |
RESENDE,Jaime Vilela de |
author2_role |
author |
dc.contributor.author.fl_str_mv |
PEREIRA,Cristina Guimarães RESENDE,Jaime Vilela de |
dc.subject.por.fl_str_mv |
effective heat transfer coefficient freezing tunnel global thermal resistance heat transfer |
topic |
effective heat transfer coefficient freezing tunnel global thermal resistance heat transfer |
description |
Abstract In this study the effect of packing on freezing time, effective heat transfer coefficient and global thermal resistance were evaluated during the freezing of fruit juice model solution in an air blast freezer. Two configurations were arranged with 40 buckets and 15 kg of solution in each, totaling 600 kg. Thermocouples were installed to monitor the temperature profiles within the solution and at the packaging and cooling air surface. The temperature data were used to calculate the effective heat transfer coefficients and the resistances throughout the freezing process. The use of metal buckets represented reductions of up to 19.60% in the freezing times. Also, the temperature curve plateau, characterizing solidification (phase change period), was reduced. The main result of this paper was the possibility of calculating the effective heat transfer coefficients and global thermal resistances during the complete process of freezing. These properties assumed different values, not having a constant distribution throughout the freezing process. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400993 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400993 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.29019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.4 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126327164502016 |