Journal of Food Engineering 217 (2018) 58e67 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Heat transfer during pasteurization of fruit pulps stored in containers with arbitrary geometries obtained through revolution of ﬂat areas Wilton Pereira da Silva , Jair Stefanini Pereira de Ataíde, Maria Elieidy Gomes de Oliveira, Cleide Maria Diniz P.S. e Silva, Jarderlany Sousa Nunes Federal University of Campina Grande, PB, Brazil article i nf o abstract Article history: Thermal diffusivity of papaya pulp, stored in metal container with arbitrary geometry obtained through Received 16 February 2017 revolution of ﬂat areas, was determined through optimization using experimental data. To describe heat Received in revised form conduction during pulp pasteurization, the diffusion equation in generalized coordinates was discretized 23 May 2017 and numerically solved, through the ﬁnite volume method, with a fully implicit formulation. Tempera- Accepted 13 August 2017 ture over time during heating was measured by placing a thermocouple at the point of the container Available online 16 August 2017 where the equilibrium temperature occurs with greatest delay. Once the expression for thermal diffu- sivity as a function of local temperature was known by optimization, it was possible to determine, Keywords: through
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