Experimental study of food drying: heat balance in a low-cost mini-dryer

• Autor(a) principal: Garcia, Renato Letizia
• Data de Publicação: 2021
• Outros Autores: Oliveira, Marco Antonio Moreira, Cordeiro, Moisés Nivaldo, Serpa, Diane
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Caderno Brasileiro de Ensino de Física (Online)
• Texto Completo: https://periodicos.ufsc.br/index.php/fisica/article/view/73254

The article describes the development of an experimental didactic activity, focused on the use of low-cost materials, built from the selection of an initial theme and through teaching by guided research. The work was carried out in master’s post-graduated program – professional mode – in Science and Mathematics Teaching, and can be adapted for disciplines from other courses and programs, and is based on the cooperation of students working in teams, with the teacher acting in the presentation of theoretical and in the mediation of debates, aiming at the elaboration of an educational product. The experiment described in this work uses a miniature food dryer, made by the students, in which tests were carried out to determine the mass of water removed from a food from a thermal balance in the dryer. The results obtained were satisfactory, with deviations of around 10% between theoretical and experimental values, with such deviations being compatible with the equipment manufactured and the uncertainty associated with the data recorded in the test. The participation and engagement of students was a determining factor in overcoming the difficulties faced in carrying out the project, and this attitude was attributed to the group's interest in applying similar pedagogical activities in their teaching practice.