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Food Science and Technology (Campinas)

versión On-line ISSN 1678-457X

Resumen

RODRIGUES, A.D. et al. COMPARAÇÃO ENTRE TÉCNICAS NUMÉRICAS PARA A RESOLUÇÃO DO PROBLEMA DE TRANSFERÊNCIA DE CALOR EM ALIMENTOS ENLATADOS. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp. 230-236. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20611998000200016.

This work presents a comparison of the integration quickness and precision between the techniques of numerical resolution of Finite Differences and Runge-Kutta-Gill of fourth order with variable integration pass, to do simulation of the unsteady-state heat transfer model, two-dimensional in cylindrical coordinates and one-dimensional in spherical coordinates, applied to canned foods processed in retorts, showing advantages for the technique of Runge-Kutta-Gill. It was also accomplished a parametric sensitivity analysis in the thermal diffusivity indicating a great influence of this parameter in the numerical solution. The mathematical simulation were compared with results of real heat penetration tests done in steam retort, using cylindrical cans filled with bentonite suspensions simulating foods with heat characteristics resembling heat conduction and heat convection.

Palabras llave : heat transfer; sterilization; canned foods; simulation; Finite Differences; Runge-Kutta-Gill.

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