Determination and modeling of thermophysical and transport properties of tropical pulps

The objective of this work was to determine the thermophysical and transport properties of Hancornia speciosa G. (“mangaba”), Annona muricata L. (“graviola”), Eugenia uniflora Berg (“pitanga”) pulps. The following properties were evaluated: thermal diffusivity, thermal conductivity, heat capacity, d...

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Detalles Bibliográficos
Autores: Varela, Magdiely Stefanes de Santana, Pitombeira, Gabriela Cecília Remigio, Silva, Ana Cláudia Nascimento, Courtial, Camila Gambini Pereira
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:Brasil
Institución:Universidade Federal do Rio Grande do Norte (UFRN)
Repositorio:Repositório Institucional da UFRN
Idioma:inglés
OAI Identifier:oai:repositorio.ufrn.br:123456789/32502
Acceso en línea:https://repositorio.ufrn.br/handle/123456789/32502
Access Level:acceso abierto
Palabra clave:Tropical Exotic Pulps
Modeling
Thermophysical and Transport Properties
Rheological Behavior
Descripción
Sumario:The objective of this work was to determine the thermophysical and transport properties of Hancornia speciosa G. (“mangaba”), Annona muricata L. (“graviola”), Eugenia uniflora Berg (“pitanga”) pulps. The following properties were evaluated: thermal diffusivity, thermal conductivity, heat capacity, density and coefficient of thermal expansion. Rheological properties were determined and adjusted to three models. The effect of temperature on the rheological behavior was also evaluated. The pulps were further characterized in relation to humidity, ºBrix, water activity, surface tension, pH and total acidity. The results indicated agreement with literature in relation to thermophysical and transport properties, and the pulps presented a pseudoplastic behavior. Temperature influenced the pulps properties in different aspects: higher effect on the coefficient of thermal expansion of mangaba pulp, higher effect on the rheological behavior of pitanga pulp. The results presented an important advance for the knowledge of food fluids, being necessary for the processing of these materials