Avaliação do tempo de congelamento de mangaba em ultrafreezer através dos modelos matemáticos de Planck e Pham

Antonio Martins Oliveira Júnior; Tatiana Pacheco Nunes

The freezing time of mangaba (Hancornia speciosa Gomes) at Ultrafreezer through mathematical models of Planck and Pham

Authors

Antonio Martins Oliveira Júnior Universidade Federal de Sergipe
Tatiana Pacheco Nunes UFS

Keywords:

mangaba, quickfreeze, kinetic

Abstract

The study aimed to determine the kinetics of freezing the pulp mangaba in ultrafreezer using
mathematical models proposed by Plank and Pham, and compare these results with data obtained
experimentally, besides proposing the most appropriate model for the freezing kinetics.The
thermophysical properties of the pulp were determined by group contribution model of Choi and Okos. It
was found that the initial temperature of pulp freezing was approximately -1 °C with a freezing time
around 11 minutes. It was noted that the Pham model is most appropriate for predicting the freezing
mangaba pulp time, because showed a relative error of 1.45% compared to the experimental data due to
the inclusion of the terms of enthalpy. The model proposed by Plank was not adequate with a relative
error of 52.64%.

Author Biography

Antonio Martins Oliveira Júnior, Universidade Federal de Sergipe

Departamento de Tecnologia de Alimentos, Programa de Pós-Graduação em Engenharia Química, Doutorado em Engenharia Química em 2006 no PEQ/COPPE/UFRJ.

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Published

2012-04-20

How to Cite

Oliveira Júnior, A. M., & Nunes, T. P. (2012). The freezing time of mangaba (Hancornia speciosa Gomes) at Ultrafreezer through mathematical models of Planck and Pham. Scientia Plena, 8(4(a). Retrieved from https://scientiaplena.emnuvens.com.br/sp/article/view/539

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Issue

Vol. 8 No. 4(a) (2012): April/Abril 2012

Section

Articles

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