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	Provedor de dados 116 (3) 111 (2) 5 (1) 89 (1) 91 (1) Autor Almeida,VR (1) Barreto,Alberto A. (1) Boleli,IC (1) COSTA,Marcus Vinicius da (1) Carciofi,Bruno Augusto Mattar (1) Caschetto, S (1) Crespo,Luiz C. A. (1) Culaba, Alvin B (1) Ezeoha, Louis (1) Ferreira,Wanyr R. (1) Fortes,Mauri (1) Laurindo,João Borges (1) Martinez, Romualdo C (1) Matos Jr,JB (1) Michel, D (1) Morita,VS (1) Neves Filho,Lincoln de C. (1) RODRIGUES,Antonio Manoel da Cruz (1) RODRIGUES,Priscila Rodrigues e (1) Resende,Jaime Vilela de (1) Mais... Palavra-chave Heat transfer (8) Mathematical modeling (2) Agricultural and Bioresources Engineering (1) Coconut water (1) Convection (1) Diagenèse de solutés (1) Diffusion (1) Drying (1) Experiments (1) Fitch apparatus (1) Freezing times (1) Frozen foods (1) Gas exchange (1) Incubation conditions (1) Incubation management (1) Marine coastal sand (1) Mass transfer (1) Mathematical model (1) Mediterranean (1) Modeling and simulation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (7) Text (1) Ano 2021 (1) 2018 (1) 2017 (1) 2016 (1) 2010 (1) 2006 (1) 2002 (1) 1986 (1) Mais... País Brazil (5) China (2) France (1) Idioma Inglês (8)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 8 Primeira ... 1 ... Última Air blast freezing of fruit pulp models in commercial boxes: influence of preferential channels in the bed on freezing times estimating 116 Resende,Jaime Vilela de; Silveira Jr.,Vivaldo; Neves Filho,Lincoln de C.. The freezing times of fruit pulp models packed and conditioned in multi-layered boxes were evaluated under conditions similar to those employed commercially. Estimating the freezing time is a difficult practice due to the presence of significant voids in the boxes, whose influence may be analyzed by means of various methods. In this study, a procedure for estimating freezing time by using the models described in the literature was compared with experimental measurements by collecting time/temperature data. The following results show that the airflow through packages is a significant parameter for freezing time estimation. When the presence of preferential channels was considered, the predicted freezing time in the models could be 10% lower than the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Freezing times; Frozen foods; Heat transfer. Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000300021 Development of an improved modified Fitch apparatus for application in technologically less developed countries 111 nwakaire, joel; Ezeoha, Louis; Ugwuishiwu, Boniface. This study was conducted to assist in reducing post harvest losses in Africa and contributing to increased technology availability for agro-material testing. Principles considered in design of thermal conductivity probe include the heat transfer methods like conduction and convection. Fitch apparatus was reviewed and found to be deficient on heat transfer through convection and radiation. A modified Fitch apparatus was constructed and tested. It was designed based on radiative-convective-conductive heat transfer using non steady state heat transfer through non-line heat sources. The major components include an electric bulb, the casing, a digital thermometer and a sample hanger. The standard temperature of the system was kept at 81.50C for testing of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural and Bioresources Engineering; Processing and storage Drying; Fitch apparatus; Heat transfer; Moisture content; Thermal conductivity.. Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3929 Experimental results and modeling of poultry carcass cooling by water immersion 116 Carciofi,Bruno Augusto Mattar; Laurindo,João Borges. Poultry carcasses have to be chilled to reduce the central breast temperatures from approximately 40 to 4 °C, which is crucial to ensure safe products. This work investigated the cooling of poultry carcasses by water immersion. Poultry carcasses were taken directly from an industrial processing plant and cooled in a pilot chiller, which was built to investigate the influence of the method and the water stirring intensity on the carcasses cooling. A simplified empiric mathematical model was used to represent the experimental results. These results indicated clearly that the understanding and quantification of heat transfer between the carcass and the cooling water is crucial to improve processes and equipment. The proposed mathematical model is a useful... Tipo: Info:eu-repo/semantics/article Palavras-chave: Poultry processing; Heat transfer; Water immersion; Experiments; Mathematical modeling. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200023 Geometry dependence of heating in a U-tube heat exchanger for pasteurization 111 de la Torre, Jerry James Murillo; Culaba, Alvin B; Martinez, Romualdo C. A serpentine tube heat exchanger is physically constrained by its bend radius. The U-tube bend section of a tubular heat exchanger is thus interesting broadly in terms of fluid flow and heat transfer. This paper presents the tube size dependence of heating profile of this U-tube as is commonly encountered in the design of pasteurizers. Analytical and computational modeling were employed in investigating the heat capacity, heat flux, heating rate and energy use of a U-tube at increasing diameters 9.52, 12.70, 19.05 and 25.40 mm, each at constant 1 mm thickness. SolidWorks 2016 was used in geometric modeling while Ansys v16 was used for transient thermal computational fluid dynamics simulation of the conduit (SS316L) and the product (coconut water). The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Tubular heat exchanger; Heat transfer; Modeling and simulation; Pasteurizer; Coconut water. Ano: 2021 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6635 Nonstationary heat-transfer and interstitial solute diagenesis in disturbed sediments 5 Michel, D; Caschetto, S. The results of continuous temperature versus time measurements obtained simultaneously 7.0 cm below and 10 cm above the sediment/seawater interface in the proximity of the Revellata headland (Corsica, Mediterranean Sea) over a 6.5-day period are presented. The bottom of the 7 rn deep water column undergoes distinct thermal events of advective origin and a strong stirring owing to a weather alteration. Heat propagation in the sand 7.0 cm below the interface in a nonstationary state is described by means of a mathematical model based on the heat conduction equation and with the assumption that the heat is conservative. This description is achieved without any adjustment of the model to the data. Since the K. value characteristic of unconsolidated clastic... Tipo: Text Palavras-chave: Transfert de chaleur; Diagenèse de solutés; Sable marin côtier; Modèle mathématique; Méditerranée; Heat transfer; Solute diagenesis; Marine coastal sand; Mathematical model; Mediterranean. Ano: 1986 URL: http://archimer.ifremer.fr/doc/00110/22122/19758.pdf Poultry Egg Incubation: Integrating and Optimizing Production Efficiency 89 Boleli,IC; Morita,VS; Matos Jr,JB; Thimotheo,M; Almeida,VR. ABSTRACT Due to its central position in the production chain, in-ovo development is influenced by pre-incubation factors that affect the quality of embryonated eggs and incubation conditions themselves, and both may influence egg hatchability and chick quality, as well as bird survival, growth performance, and phenotype in the field. The evolution of the incubation process over the years is characterized by significant scientific and technological development. Presently, the main current focuses of research are the manipulation of thermal incubation conditions, eggshell temperature, and the integrated effects of factors that influence incubation. In this context, one of the questions that needs to be asked is how effective are the current physical... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gas exchange; Heat transfer; Incubation conditions; Incubation management; Physics of incubation. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000600001 Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments 116 COSTA,Marcus Vinicius da; SILVA,Aline Kazumi Nakata da; RODRIGUES,Priscila Rodrigues e; SILVA,Luiza Helena Meller da; RODRIGUES,Antonio Manoel da Cruz. Abstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to liquid smoking process (SBS). The experiments were performed under controlled conditions of drying air at temperature of 60°C and velocity of 1.5 m/s. Experimental dimensionless moisture content data were used to calculate the drying coefficients and lag factors, which were then incorporated into the analytical model for slab and cylinder shapes. The results showed an adequate fit between the experimental... Tipo: Info:eu-repo/semantics/article Palavras-chave: Shrimp drying; Mass transfer; Heat transfer; Mathematical modeling. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400612 Transport coefficients for low and high-rate mass transfer along a biological horizontal cylinder 91 Barreto,Alberto A.; Fortes,Mauri; Ferreira,Wanyr R.; Crespo,Luiz C. A.. Knowledge of heat and mass transfer coefficients is essential for drying simulation studies or design of food and grain thermal processes, including drying. This work presents the full development of a segregated finite element method to solve convection-diffusion problems. The developed scheme allows solving the incompressible, steady-state Navier-Stokes equations and convective-diffusive problems with temperature and moisture dependent properties. The problem of simultaneous energy, momentum and species transfer along an infinite, horizontal cylinder under drying conditions in forced convection is presented, considering conditions normally found in biological material thermal treatment or drying. Numerical results for Nusselt and Sherwood numbers were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Drying; Heat transfer; Convection; Diffusion. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662006000200027 Registros recuperados: 8 Primeira ... 1 ... Última

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