Modelo matemático do resfriamento de newton: análise de um estudo com resfriamento de uma fruta

Abstract

The present work deals with Newton's mathematical cooling model of practical experiments, in order to demonstrate its applicability in different experiments, in this aspect, through the literature review it was possible to present the analysis of a master's thesis that brought the analysis and practical application of a mathematical model of Newton cooling in a banana, thus enabling the analysis of quantitative and qualitative research parameters. Fruits are foods normally made up of 80% to 90% water, making them extremely perishable. Therefore, conservation methods must be applied to extend their useful life and maintain consumer acceptance characteristics. Thus, the analyzed work aimed to study heat transfer during the banana cooling and freezing processes using prolate spheroidal geometry. For mathematical modeling, the energy conservation equation written in prolate spheroidal coordinates was used. The numerical solution of the governing equation was carried out using the finite volume method with a fully implicit formulation. It was concluded that for a banana cooling curve, modeling could predict the cooling period quite accurately, but not the post-freezing period. It was found that the smaller the size of the product, the faster the process and the greater the aspect ratio of the shape, the greater the temperature gradients at the tip of the product. Cooling rates were more influenced when one aspect of the constant shape was varied than by varying the dimensions and also changing the aspect of the shape. Finally, it was found that the larger the shape, the more heat transfer in the banana is not uniform during the process.