Development of a Computational Algorithm Applied to Calculate the Thermal Diffusivity in Conductive Canned Food


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Abstract


This paper presents a contribution to the study of food thermal processing that is heated by conduction mechanism. It is presented the development of a computational algorithm, to be executed in a personal computer, which takes into account the operating conditions of a stationary autoclave, in order to calculate the thermal diffusivity. A mathematical model was used to predict the temporal evolution of temperature inside the food. The computational performance of algorithm proposed is evaluated by comparing their results with those obtained experimentally. Based on the temperature profile simulated was possible to estimate the average overall thermal diffusivity. The algorithm proposed was tested on basis of commercial applications (AUTOMATE®, EXCEL®, EES®) and showed consistent performance, allowing its use as a tool to support the process development in the area of food engineering
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Keywords


Mathematical Modeling; Simulation; Thermal Processing; Sterilization

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References


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