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Authors
Advisor(s)
Abstract(s)
Frozen green beans (Phaseolus vulgaris, L.) thermal conductivity (k) and heat capacity (Cp) were determined experimentally by a
one dimensional finite difference (transient method) and differential scanning calorimetry, respectively. Thermal properties were also
estimated by the inverse problem methodology (IPM). Heat capacity and thermal conductivity behaviour with temperature were
modelled by the Schwartzberg equations and linear relationship, respectively below and above the melting point. These equations
were used inside a finite element model (FEM) to simulate green beans phase transition under thawing conditions. The sequential
simplex method was used to minimise the error vector of the FEM inverse problem, to estimate thermal capacity and thermal
conductivity. The accuracy of thermal-physical properties estimated by the two methodologies was compared with data from literature.
The thermo-physical properties estimated by the IPM converged for physically meaningful values. Important conclusions
were obtained about errors in model predictions. Furthermore, the IPM thermal properties increased the accuracy of simulations,
especially during phase transition.
Description
Keywords
Thermo-physical properties Inverse problem Frozen green beans
Pedagogical Context
Citation
MARTINS, R. C. ; SILVA, C. L. M. - Inverse problem methodology for thermal-physical properties estimation of frozen green beans. Journal of Food Engineering. ISSN 0260-8774. Vol. 63, n.º 4 (2004), p. 383-392
Publisher
Elsevier