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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Stagnant Effective Thermal Conductivity of Agro-Industrial Residues for Solid-State Fermentation

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Casciatori, Fernanda Perpetua [1] ; Laurentino, Carmem Lucia [1] ; Magdaleno Lopes, Karen Christine [1] ; de Souza, Andre Goncalves [1] ; Thomeo, Joao Claudio [1]
Total Authors: 5
[1] Univ Estadual Paulista UNESP, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 16, n. 7, p. 1578-1593, OCT 3 2013.
Web of Science Citations: 8

The stagnant effective thermal conductivities (K-0) of sugar cane bagasse (SCB), wheat bran (WB), orange pulp and peel (OPP) and their combination (weight proportion 1:2:2 SCB/OPP/WB) were obtained using the line heat source method. These solid materials were applied to pectinase production via solid-state fermentation. The moisture content ranged from 4 to 80% (w.b.). A conduction mechanism through the porous media was observed, along with conduction through a liquid film and contact thermal resistance between the samples and the probe. K-0 was low for intermediate moisture contents and approached the molecular conductivity of water for high moisture contents. (AU)