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	Provedor de dados REA (3) Autor Costa Junior,Esly F. da (3) Costa,Andréa O. S. da (2) Costa,Andréa O. da (1) Ramos,Vinícius F. (1) Silveira,Jeniffer C. (1) Siqueira,Álvaro J. H. (1) Mais... Palavra-chave Char formation (1) Concentration variable diffusion (1) Cooling (1) Essential oils (1) Gasification (1) Gibbs energy minimization (1) Mathematical modeling (1) Modeling (1) Parameter estimation (1) Parameters estimation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2017 (1) 2012 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última MODELING OF BASIL ESSENTIAL OIL EXTRACTION WITH VARIABLE DIFFUSION COEFFICIENT REA Silveira,Jeniffer C.; Costa,Andréa O. S. da; Costa Junior,Esly F. da. ABSTRACT: Essential oils are complex mixtures of volatile compounds found at low levels in aromatic plant specific parts. Soluble in organic solvents, these oils are characterized by their fragrance and antimicrobial activity, being widely used in industries. The mathematical modeling of essential oil extraction is a relevant step in the project of industrial plants because it is about achieving optimized operational conditions. A model is available in the literature describing the extraction process of basil essential oil, based on diffusion within the leaf. Parametric equations were tested for the variable diffusion coefficient with the concentration, resulting in a significant improvement in the description process, when compared to papers presented in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Concentration variable diffusion; Parameter estimation; Essential oils. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400717 Modeling and simulation of forced-air cooling of strawberries using variable convective coefficient REA Siqueira,Álvaro J. H.; Costa,Andréa O. da; Costa Junior,Esly F. da. In the forced-air cooling process of fruits occurs, besides the convective heat transfer, the mass transfer by evaporation. The energy need in the evaporation is taken from fruit that has its temperature lowered. In this study it has been proposed the use of empirical correlations for calculating the convective heat transfer coefficient as a function of surface temperature of the strawberry during the cooling process. The aim of this variation of the convective coefficient is to compensate the effect of evaporation in the heat transfer process. Linear and exponential correlations are tested, both with two adjustable parameters. The simulations are performed using experimental conditions reported in the literature for the cooling of strawberries. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematical modeling; Cooling; Parameters estimation. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000100017 THE ROLE OF CHAR FORMATION IN EQUILIBRIUM MODELING OF GASIFICATION PROCESSES REA Ramos,Vinícius F.; Costa Junior,Esly F. da; Costa,Andréa O. S. da. ABSTRACT This work aims to develop and validate a model based on chemical equilibrium to predict the composition of syngas produced by gasification of woody biomass (sawdust). The model uses Gibbs Energy minimization to evaluate the composition of the system in chemical equilibrium. The results are validated by comparison between experimental data from a gasification experiment and those of other similar models in the literature. The study shows good agreement among experimental results and elucidates the role of solid unburned carbon in such systems, which is present in considerable amount. It can be concluded that equilibrium models can be used to predict carbon conversion in gasification systems. Tipo: Info:eu-repo/semantics/article Palavras-chave: Char formation; Gasification; Gibbs energy minimization; Modeling. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200139 Registros recuperados: 3 Primeira ... 1 ... Última

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