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

Autor(es)

Casciatori, Fernanda Perpetua ^[1] ; Laurentino, Carmem Lucia ^[1] ; Magdaleno Lopes, Karen Christine ^[1] ; de Souza, Andre Goncalves ^[1] ; Thomeo, Joao Claudio ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Paulista UNESP, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 16, n. 7, p. 1578-1593, OCT 3 2013.
• Citações Web of Science: 8

Resumo

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)

• Processo FAPESP: 08/55736-3 - Obtenção de parâmetros térmicos de engenharia para simulação e projeto de biorreatores de fermentação em estado sólido em leito fixo
• Beneficiário: Fernanda Perpétua Casciatori
• Modalidade de apoio: Bolsas no Brasil - Mestrado