1
|
da Silva WP, Souto LMD, Ferreira JPDL, Gomes JP, Lima AGBD, Queiroz AJDM, Figueirêdo RMFD, Santos DDC, Santana MDFSD, Santos FSD, Amadeu LTS, Galdino PO, Costa CC, Júnior AFDS, Franco CMR. Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection. Foods 2023; 12:foods12102084. [PMID: 37238901 DOI: 10.3390/foods12102084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 05/10/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient (hH), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and hH. A simulation of the chilling kinetics using the values obtained for α and hH showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10-3 and a chi-square χ2 = 4.378 × 10-3.
Collapse
Affiliation(s)
- Wilton Pereira da Silva
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Leidjane Matos de Souto
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - João Paulo de Lima Ferreira
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Antonio Gilson Barbosa de Lima
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Alexandre José de Melo Queiroz
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Rossana Maria Feitosa de Figueirêdo
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Dyego da Costa Santos
- Federal Institute of Education, Science and Technology of Rio Grande do Norte, Paus dos Ferros 59900-000, Brazil
| | | | - Francislaine Suelia Dos Santos
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Lumara Tatiely Santos Amadeu
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Plúvia Oliveira Galdino
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Caciana Cavalcanti Costa
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Aluízio Freire da Silva Júnior
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Célia Maria Rufino Franco
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| |
Collapse
|
2
|
da Silva WP, de Souto LM, da Silva e Silva CMDP, de Lima Ferreira JP, de Figueirêdo RMF. Thermophysical properties of cassava during its cooling: Experiment, determination by inverse method, and simulation. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
3
|
Reddy RS, Arepally D, Datta AK. Inverse problems in food engineering: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
4
|
Santos NC, Silva WP, Gomes JP, Barros SL, Silva CMDPSE, Santiago ÂM, Silva Júnior AF. Determination of thermal properties (and their uncertainties) during the cooling of apples (
Malus communis
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process. Foods 2021; 10:foods10081954. [PMID: 34441734 PMCID: PMC8394414 DOI: 10.3390/foods10081954] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/17/2022] Open
Abstract
Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the k model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m−1 K−1 to 0.450 ± 0.016 W m−1 K−1 for 25–140 °C and root mean squares error (RMSE) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m−1 K−1 to 0.510 ± 0.034 W m−1 K−1 for 20–120 °C estimated using the k model. Temperature-dependent models (linear and k models) provided a better estimate than the single parameter thermal conductivity determination with low RMSE for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient.
Collapse
|
6
|
da Silva WP, de Medeiros MS, Gomes JP, e Silva CMDP. Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
7
|
da Silva WP, D. P. S. e Silva CM, De Souto LM, Gomes JP, J. M. Queiroz A, De Figueiredo RMF. Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1578791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Wilton Pereira da Silva
- Postgraduate in Agricultural Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | | - Leidjane Matos De Souto
- Postgraduate in Agricultural Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | - Josivanda Palmeira Gomes
- Postgraduate in Agricultural Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | - Alexandre J. M. Queiroz
- Postgraduate in Agricultural Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | |
Collapse
|