Determinação da difusividade térmica da batata-inglesa e do extrato de tomate

Abstract

Considering that thermal properties are essential for the efficiency and control of food processing operations involving heat transfer, the present study deals with the determination of thermal diffusivity of potato and tomato paste. For this purpose, a low-cost apparatus was built for the experimental determination of thermal diffusivity through temperature measurements over time during the heating process. Bibliographic research was then carried out and the methodology used for the experimental determination of thermal diffusivity was through the use of a cylindrical food storage container, constructed of metallic material with a radius of 7.5 cm and a length of 7. 0 cm. For temperature measurements, thermocouples were inserted at radii of 0.0 cm, 2.5 cm and 5.0 cm and insulation was carried out in the axial direction to prevent heat transfer in that direction. of 1.44x10-5 m2/min and for tomato paste it was 1.51x10-5 m2/min. In this way, it was possible to conclude that this study contributed to the calculation of the thermal diffusivity using the heat equation, the data found have a percentage difference of 16,3% for the potato and 16,15% for the tomato extract in compared to that found in the literature.