Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations
Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perishable by-product. To increase its shelf life, cashew...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-11-01
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| Series: | Case Studies in Thermal Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214157X22006645 |
| _version_ | 1811261380888625152 |
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| author | Wilton Pereira da Silva Álison Pereira da Silva Leidjane Matos de Souto Aluizio Freire da Silva Junior João Paulo de Lima Ferreira Josivanda Palmeira Gomes Alexandre José de Melo Queiroz |
| author_facet | Wilton Pereira da Silva Álison Pereira da Silva Leidjane Matos de Souto Aluizio Freire da Silva Junior João Paulo de Lima Ferreira Josivanda Palmeira Gomes Alexandre José de Melo Queiroz |
| author_sort | Wilton Pereira da Silva |
| collection | DOAJ |
| description | Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perishable by-product. To increase its shelf life, cashew apple can be transformed into pulp, which is then pasteurized. Designing efficient pasteurizers requires knowledge of the thermal diffusivity of this product, in the heating step. Thus, an experiment was carried out with heating of this pulp placed in a metallic cylinder (from 25.6 °C to 63.1 °C), in a water bath (at 63.1 °C), with a thermocouple fixed at the central point of the product. Thermal diffusivity was determined through the inverse method, using analytical and numerical solutions of the diffusion equation. The use of a variable thermal diffusivity, given as a function of the local temperature, expressed by α(T) = a1 cosh(a2T2), produced excellent fit of the simulation to the experimental data, with random distribution of errors, and with χ2 = 0.1626 and R2 = 0.999984. |
| first_indexed | 2024-04-12T19:02:13Z |
| format | Article |
| id | doaj.art-7a9cb9e8bc9f4b0796114659ec677a94 |
| institution | Directory Open Access Journal |
| issn | 2214-157X |
| language | English |
| last_indexed | 2024-04-12T19:02:13Z |
| publishDate | 2022-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Case Studies in Thermal Engineering |
| spelling | doaj.art-7a9cb9e8bc9f4b0796114659ec677a942022-12-22T03:20:07ZengElsevierCase Studies in Thermal Engineering2214-157X2022-11-0139102428Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulationsWilton Pereira da Silva0Álison Pereira da Silva1Leidjane Matos de Souto2Aluizio Freire da Silva Junior3João Paulo de Lima Ferreira4Josivanda Palmeira Gomes5Alexandre José de Melo Queiroz6Corresponding author.; Federal University of Campina Grande, Campus I, PB, BrazilFederal University of Campina Grande, Campus I, PB, BrazilFederal University of Campina Grande, Campus I, PB, BrazilFederal University of Campina Grande, Campus I, PB, BrazilFederal University of Campina Grande, Campus I, PB, BrazilFederal University of Campina Grande, Campus I, PB, BrazilFederal University of Campina Grande, Campus I, PB, BrazilCashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perishable by-product. To increase its shelf life, cashew apple can be transformed into pulp, which is then pasteurized. Designing efficient pasteurizers requires knowledge of the thermal diffusivity of this product, in the heating step. Thus, an experiment was carried out with heating of this pulp placed in a metallic cylinder (from 25.6 °C to 63.1 °C), in a water bath (at 63.1 °C), with a thermocouple fixed at the central point of the product. Thermal diffusivity was determined through the inverse method, using analytical and numerical solutions of the diffusion equation. The use of a variable thermal diffusivity, given as a function of the local temperature, expressed by α(T) = a1 cosh(a2T2), produced excellent fit of the simulation to the experimental data, with random distribution of errors, and with χ2 = 0.1626 and R2 = 0.999984.http://www.sciencedirect.com/science/article/pii/S2214157X22006645Transient stateTemperature distributionMetallic containerDirect methodInverse methodConstant and variable property |
| spellingShingle | Wilton Pereira da Silva Álison Pereira da Silva Leidjane Matos de Souto Aluizio Freire da Silva Junior João Paulo de Lima Ferreira Josivanda Palmeira Gomes Alexandre José de Melo Queiroz Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations Case Studies in Thermal Engineering Transient state Temperature distribution Metallic container Direct method Inverse method Constant and variable property |
| title | Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations |
| title_full | Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations |
| title_fullStr | Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations |
| title_full_unstemmed | Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations |
| title_short | Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations |
| title_sort | determination of constant and variable thermal diffusivity of cashew pulp during heating experimentation optimizations and simulations |
| topic | Transient state Temperature distribution Metallic container Direct method Inverse method Constant and variable property |
| url | http://www.sciencedirect.com/science/article/pii/S2214157X22006645 |
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