Stagnant effective thermal conductivity of agro-industrial residues for solid-state fermentation
International Journal of Food Properties, v. 16, n. 7, p. 1578-1593, 2013.
Casciatori, Fernanda Perpétua
Laurentino, Carmem Lúcia
Magdaleno Lopes, Karen Christine
Gonçalves de Souza, André
Thoméo, João Cláudio
The stagnant effective thermal conductivities (K0) 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. K0 was low for intermediate moisture contents and approached the molecular conductivity of water for high moisture contents. © 2013 Copyright Taylor and Francis Group, LLC.
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