Transferência de oxigênio em reatores de leito fluidizado com circulação em tubos concêntricos em meios bifásico e trifásico com variação da relação entre diâmetros

A eficiência do reator de leito fluidizado com circulação em tubos concêntricos depende das condições hidrodinâmicas que influem na transferência de oxigênio ao biofilme. Este trabalho investigou a influência da relação entre diâmetros dos tubos e da concentração de meio suporte (areia), sobre o coeficiente global de transferência de oxigênio (K La). Os ensaios - em reatores de 2,6 m de altura, com diâmetro externo de 250 mm e internos de 100, 125, 150 e 200 mm - empregaram vazões de ar até 2.500 L.h-1 e concentrações de até 150 g.L-1 de areia. O K La aumentou ligeiramente com 30 g.L-1 e diminuiu para concentrações maiores, confirmando relatos da literatura em condições semelhantes. Um modelo para K La em meio bifásico foi ajustado para as diversas relações ensaiadas entre a área externa e a interna, postulando-se uma redução na razão entre a transferência na fase líquida e o diâmetro da bolha com o aumento da vazão de ar.

Effective diffusion coefficients behavior in osmotic dehydration of apple slices considering shrinking and local concentration dependence

The mass transfer during osmotic dehydration of apple slices immersed in 40, 50 and 60% (w/w) aqueous sucrose solutions was investigated to evaluate the influence of solution concentration on diffusivities. In the mathematical model, the diffusion coefficients were functions of the local water and sucrose concentration. The mass transfer equations were, simultaneously, solved for water and sucrose using an implicit numerical method. Material coordinates following the shrinkage of the solid were used. The predicted concentration profiles were integrated and compared to experimental data, showing a reasonable agreement with the measured data. on average, the effective diffusion coefficients for water and sucrose decreased as the osmotic solution concentration increased; that is the behavior of the binary coefficients in water-sucrose solutions. However, the diffusivities expressed as a function of the local concentration in the slices varied between the treatments. Water diffusion coefficients showed a remarkable variation throughout the slice and unusual behavior, which was associated to the cellular structure changes observed in tissue immersed in osmotic solutions. Cell structure changes occurred in different ways: moderate plasmolysis at 40%, accentuated plasmolysis at 50% and generalized damage of the cells at 60%. Intact vacuoles were observed after a long time of exposure (30 h) to 40 and 50% solutions. Effects of the concentration on tissue changes make it difficult to generalize the behavior of diffusion coefficients.

Influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas

A desidratação osmótica (DO) de fatias de carambola (Averrhoa carambola L.) em solução de sacarose foi estudada, com o objetivo de otimizar o processo. Num primeiro conjunto de experimentos, aplicou-se revestimento de coberturas comestíveis (pectina ou pectina+amido) sobre as fatias, seguido de do em solução aquosa de sacarose (50%, p/p, 27°C). Num segundo conjunto, foi realizada secagem parcial da cobertura, em estufa, antes da DO. Num terceiro conjunto de experimentos testou-se a adição de CaCl2 na solução osmótica. A aplicação dos revestimentos antes da do não melhorou a eficiência (máxima perda água/ganho soluto) devido à grande retenção de umidade e à fácil impregnação de sacarose nos mesmos, enquanto que o tecido vegetal sem revestimento restringiu mais o ganho de soluto e propiciou maior saída de água. A utilização de CaCl2 a 0,04M, na própria solução osmótica de sacarose, melhorou ligeiramente a eficiência do processo, em relação à solução sem o sal. A do em solução de sacarose, sem e com a adição de CaCl2, geraram resultados positivos na qualidade sensorial da carambola em fatias, desidratadas em secador (60 e 70°C), em comparação com a fruta não tratada, sendo que a melhor temperatura de secagem foi 60°C.

A new approach for thermal performance calculation of cross-flow heat exchangers

A new numerical methodology for thermal performance calculation in cross-flow heat exchangers is developed. Effectiveness-number of transfer units (epsilon-NTU) data for several standard and complex flow arrangements are obtained using this methodology. The results are validated through comparison with analytical solutions for one-pass cross-flow heat exchangers with one to four rows and with approximate series solution for an unmixed-unmixed heat exchanger, obtaining in all cases very small errors. New effectiveness data for some complex configurations are provided. (c) 2005 Elsevier Ltd. All rights reserved.

Cinética de dissolução da superfície de aço SAE-AISI 1005 em meio ácido

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

A criação de jacaré do Pantanal (Caiman crocodilus yacare) em cativeiro tem sido estimulada, e entre as técnicas de processamento de sua carne, a salga é um processo de conservação relativamente simples e de baixo custo. O objetivo deste trabalho foi estudar a cinética de difusão de cloreto de sódio em carne de jacaré do Pantanal criado em cativeiro, durante a salga úmida. Foram utilizados volumes limitados de salmoura e os experimentos foram realizados com relações salmoura/músculo de 3, 4 e 5, com concentrações de salmoura de 15%, 20% e 25% em peso e temperaturas de 10, 15 e 20ºC. A solução analítica da segunda lei de Fick, considerando difusão unidimensional em uma placa infinita em contato com uma solução bem agitada de volume limitado, foi utilizada para calcular os coeficientes de difusão efetivos de sal e estimar o conteúdo de cloreto de sódio nos filés. Obteve-se boa concordância entre o modelo analítico considerado e os dados experimentais. As difusividades do sal nos filés ocorreram na faixa de 0,47x10-10 a 9,62x10-10 m²/s.

Modelagem matemática e simulação numérica do resfriamento rápido de morango com ar forçado

Este trabalho abordou o resfriamento rápido com ar forçado de morango via simulação numérica. Para tanto, foi empregado o modelo matemático que descreve o processo de transferência de calor, com base na lei de Fourier, escrito em coordenadas esféricas e simplificado para descrever o processo unidimensional. A resolução da equação expressa pelo modelo matemático deu-se por meio da implementação de um algoritmo, fundamentado no esquema explícito do método numérico das diferenças finitas, executado no ambiente de computação científica MATLAB 6.1. A validação do modelo matemático foi realizada a partir da comparação de dados teóricos com dados obtidos num experimento, no qual morangos foram resfriados com ar forçado. Os resultados mostraram que esse tipo de investigação para a determinação do coeficiente de transferência de calor por convecção é promissora como ferramenta no suporte à decisão do uso ou desenvolvimento de equipamentos na área de resfriamento rápido de frutos esféricos com ar forçado.

Estimativa da composição gasosa em embalagem de atmosfera modificada contendo mangas (mangifera indica l.) Cv. Keitt

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The Chemical Percolation Devolatilization Model Applied to the Devolatilization of Coal in High Intensity Acoustic Fields

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Continuous pasteurization of egg yolk: Thermophysical properties and process simulation

This article presents empirical correlations to predict the density, specific heat, thermal conductivity and rheological power-law parameters of liquid egg yolk over a temperature range compatible with its industrial thermal processing (0-61 C). Moreover, a mathematical model for a pasteurizer that takes into account the spatial variation of the overall heat transfer coefficient throughout the plate heat exchanger is presented, as are two of its simplified forms. The obtained correlations of thermophysical properties are applied for the simulation of the egg yolk pasteurization, and the obtained temperature profiles are used for evaluating the extent of thermal inactivation. A detailed simulation example shows that there is a considerable deviation between the designed level of heat treatment and that this is predicted through process simulation. It is shown that a reliable mathematical model, combined with specialized thermophysical property correlations, provide a more accurate design of the pasteurization equipment that ensures effective inactivation, while preserving nutritional and sensorial characteristics.

Supercritical fluid extraction from fennel (Foeniculum vulgare): global yield, composition and kinetic data

Supercritical fluid extraction (SFE) from solids has proven to be technically feasible for almost any system; nonetheless, its economical viability has been proven for a restricted number of systems. A common practice is to compare the cost of manufacturing of vegetable extracts by a variety of techniques without deeply considering the huge differences in composition and functional properties among the various types of extracts obtained; under this circumstance, the cost of manufacturing do not favor SFE. Additionally, the influence of external parameters such as the agronomic conditions and the SFE system geometry are not considered. In the present work, these factors were studied for the system fennel seeds + CO2. The effects of the harvesting season and the degree of maturation on the global yields for the system fennel seeds + CO2 were analyzed at 300 bar and 40 degrees C. The effects of the pressure on the global yields were determined for the temperatures of 30 and 40 degrees C. Kinetics experiments were done for various ratios of bed height to bed diameter. Fennel extracts were also obtained by hydrodistillation and low-pressure solvent extraction. The chemical composition of the fennel extracts were determined by gas chromatography. The SFE maximum global yield (12.5%, dry basis) was obtained with dry harvested fennel seeds. Anethole and fenchone were the major constituents of the extract; the following fat acids palmitic (C16H32O2), palmitoleic stearic (C18H36O2), oleic (C18H34O2), linoleic (C18H32O2) and linolenic (C18H30O2) were also detected in the extracts. A relation between amounts of feed and solvent, bed height and diameter, and solvent flow rate was proposed. The models of Sovova, Goto et al. and Tan and Lion were capable of describing the mass transfer kinetics. (c) 2005 Elsevier B.V. All rights reserved.

Effective thermal conductivity of beans via a steady-state method

Steady-state concentric cylinder equipment was used to determine the effective thermal conductivity of beans (Phaseolus vulgaris). The measuring cell had no heated end guards and its length to diameter ratio was 10.5. Glass beads were employed to assess the accuracy and repeatability of the experimental system under heat transfer conditions. The results agree well with those reported in the literature so that the system can be considered reliable. Corn was used to verify the system's accuracy under heat and mass transfer conditions. Again the results were satisfactory. Moisture migration was observed and measured during the tests with beans, but this behavior does not compromise thermal conductivity values if both thermal and mass transfer steady-states are correctly interpreted. The effective thermal conductivity increases linearly with increasing grain moisture content. Statistical regression leads to good estimates of the fitted parameters.

Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions

The apparent diffusion coefficients for sucrose, NaCl and water during osmotic dehydration of tomatoes in ternary solutions were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside tomatoes, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids gain at the beginning of osmotic treatment. The mass transfer rates for water and solutes showed to be dependent of NaCl and sucrose concentrations in osmotic solution and simple regression models as functions of solutes concentration were determined for diffusion coefficients. Salt and sucrose diffusivities showed to be interdependent, with increasing NaCl concentration causing the enhancement of water loss, at the same time that higher sucrose contents hindered the excessive salt penetration. (C) 2003 Elsevier Ltd. All rights reserved.

Investigation of food grain drying with pulsating air flows

In this article we investigate experimentally the potential of using pulsating flows for drying of food grains. A Rijke type oscillator with an electrical heater was used to dry batches of soybean grains. Drying temperatures were 60 degreesC. We observed a decrease on the drying time for pulsating flows when compared with the conventional non-pulsating regime. This decrease depended on sample initial moisture content and weight, and on final sample moisture content. (C) 2004 Elsevier B.V. Ltd.

A finite element free convection model for the side wall heated cavity

This paper presents a finite element numerical solution of free convection in a cavity with side walls maintained at constant but different temperatures. The predictions from the model and the method of solution were validated by comparison with the 'bench mark' solution and Vahl Davis' results and good agreement was found. The present model was used to obtain additional results over a wide range of Rayleigh number (10(3)-10(6)) and L/H ratios varying from 0.1 to 1.0. The predicted stream function patterns, temperature and velocity profiles as well as the mean Nusselt number were presented and discussed. (C) 2000 Elsevier B.V. Ltd. All rights reserved.