Estudo teórico do resfriamento de frutas com forma arbitrária usando o método integral baseado em Galerkin.

Abstract

Physical and chemical stability is one desirable characteristic in foods. For consumer it is desirable that the foods maintain quality for long time under sensorial and microbiological view points. Fruits and horticultural products post-harvested presents many lost due to inadequate transport and storage. The storage and conservation of fruits and vegetables allow planning to offer the product to the consuming market and to assist the demand for long time after the crop. Several methods are used to food conservation such as: cooling, freezing, drying thermal treatment, modified atmosphere packing; the choice of the adequate method depends on food properties and economical viability. In this sense, the aim of this work is to simulate cooling of solids with arbitrary shape. Particular reference are given to banana (Musa balbisiana Colla), orange (Citrus Sinensis Osbeck), lemon Tahiti (Citrus latifolia, Tanaka.) and strawberry (Fragaria x ananassa Duch.) fruits. Analytical solution of the heat conduction equation using GBI method considering Dirichlet boundary condition and constant thermo-physical properties is presented. Results of cooling kinetics and temperature distribution inside the fruits are shown and analyzed. It was verified that the strawberry have cooled more fast that other fruits by presenting temperature distribution that change strongly in radial and longitudinal directions.