Heat transfer parameters in the continuous thermal processing of green coconut pulp (Cocos nucifera Linn.)

• Grant number: 11/08668-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2011
• End date: July 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Cynthia Ditchfield
• Grantee: Rebeca Laura Wang Corrêa Gonçalves
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Huge quantities of waste are generated by consumption of green coconut water. The husk and pulp that are usually wasted represent approximately 85 % of fruit weight. Processing of the pulp aggregates value to the residue and reduces waste. Thermal treatment is important to ensure microbial safety, inactivate enzymes and extend product shelf life while maintaining sensorial quality. Heat transfer during heating of green coconut pulp in a double pipe heat exchanger will be studied. Considering the influence of processing parameters (flow rate and processing temperature) the temperature profile during heating will be measured and employed to calculate average heat transfer coefficients. The project is divided into three stages: 1st Stage - the student will search the literature for related articles and carry out preliminary assays with water; 2nd Stage - green coconut pulp will be submitted to thermal treatment at different processing conditions; 3rd Stage - the results will be analyzed and the statistical tests will be performed.