23 research outputs found
Modelado matemático y simulaciĂłn de la fenomenologĂa fĂsica en los niños de Llullaillaco
En marzo de 1999 se produjo uno de los descubrimientos más importantes en el campo de la arqueologĂa de alta montaña: el hallazgo de tres cuerpos de niños, con alto grado de conservaciĂłn, pertenecientes a la filiaciĂłn Incaica. Los cuerpos fueron hallados cubiertos por un manto compuesto de roca y hielo en la cumbre del volcán Llullaillaco
ubicado en la provincia de Salta a más de 6700 m sobre el nivel del mar. Actualmente las momias se encuentran en el Museo de ArqueologĂa de Alta Montaña de Salta y una de las principales tareas que se están llevando a cabo es establecer condiciones Ăłptimas de preservaciĂłn de los mismos. Con este fin resulta relevante determinar los fenĂłmenos fĂsicos y quĂmicos que ocurrieron, ocurren y pueden ocurrir en los cuerpos de los Niños del Llullaillaco. En este trabajo se desarrollĂł un modelo matemático que describe los procesos de transferencia de calor y materia en los cuerpos para los diferentes estadios y condiciones a las cuales se han encontrado expuestas dichas momias. La resoluciĂłn numĂ©rica de los modelos permitiĂł entender e interpretar la dinámica fĂsica en dichos cuerpos, con el objetivo final de visualizar y establecer polĂticas de preservaciĂłn.publishedVersio
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
The main aim of this work was to assess the influence
of the application of power ultrasound during blanching
of mushrooms (60 90 °C) on the shrinkage, heat transfer, and
quality parameters. Kinetics of mushroom shrinkage was
modeled and coupled to a heat transfer model for conventional
(CB) and ultrasonic-assisted blanching (UB). Cooking value
and the integrated residual enzymatic activity were obtained
through predicted temperatures and related to the hardness and
color variations of mushrooms, respectively. The application
of ultrasound led to an increase of shrinkage and heat transfer
rates, being this increase more intense at low process temperatures.
Consequently, processing time was decreased (30.7
46.0 %) and a reduction in hardness (25.2 40.8 %) and
lightness (13.8 16.8 %) losses were obtained. The best retention
of hardness was obtained by the UB at 60 °C, while to
maintain the lightness it was the CB and UB at 90 °C. For
enhancing both quality parameters simultaneously, a combined
treatment (CT), which consisted of a CB 0.5 min at
90 °C and then an UB 19.9min at 60 °C, was designed. In this
manner, compared with the conventional treatment at 60 °C,
reductions of 39.1, 27.2, and 65.5 % for the process time,
hardness and lightness losses were achieved, respectively.
These results suggest that the CT could be considered as an
interesting alternative to CB in order to reduce the processing
time and improve the overall quality of blanched mushrooms.The authors acknowledge the financial support of Consejo Nacional de Investigaciones Cientificas y Tecnicas and Universidad Nacional de La Plata from Argentina, Erasmus Mundus Action 2-Strand 1 and EuroTango II Researcher Training Program and Ministerio de Economia y Competitividad (SPAIN) and the FEDER (project DPI2012-37466-CO3-03).Lespinard, A.; Bon CorbĂn, J.; Cárcel CarriĂłn, JA.; Benedito Fort, JJ.; Mascheroni, RH. (2015). Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms. Food and Bioprocess Technology. 8(1):41-53. https://doi.org/10.1007/s11947-014-1373-zS415381Aguirre, L., Frias, J. M., Barry-Ryan, C., & Grogan, H. (2009). Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis. Journal of Food Engineering, 91, 280–286.Anantheswaran, R. C., Sastry, S. K., Beelman, R. 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Using equivalent volumetric enthalpy variation to determine the freezing time in foods
Total freezing time calculations have been carried out by considering two partial times; the precooling, corresponding to the time from the initial temperature to the initial solidification temperature, and the tempering, from the initial solidification temperature to the final temperature. The samples having a slab geometry were the Karlsruhe Test Substance (methyl cellulose gel) and different kinds of meats. The calculation method used the closed form solution for the precooling period and Plank's equation with the equivalent volumetric enthalpy variation for the tempering time. Some hypotheses were adopted to simplify the temperature distribution in the sample at the end of the two periods and to use the same thermophysical properties for each group of samples. The accuracy obtained makes this method valuable enough for many practical uses in freezing time calculations of foods.This paper was supported by the project ALI94-0786 of the Plan National de Investigation Cientifica y Desarrollo Technologico, Spain.Peer Reviewe
A new way to predict thermal histories in multidimensional heat conduction: The z-transfer function method
10 páginas, 6 figuras.The z-transfer function is presented as a simple and precise method for the prediction of time-temperature curves in solids of constant thermo-physical properties which undergo multidimensional heat conduction. This method is specially suited for systems with irregular geometries and/or nonstandard boundary conditions, where calculations generally involve the use of numerical methods with great need for computer time and memory.Peer reviewe
OptimizaciĂłn del proceso de deshidrataciĂłn osmĂłtica de calabacita en soluciones ternarias.
By applying the methodology of response surface analysis (RSM) optimum conditions were determined for
maximum WL (water loss) and WR (weight reduction), and minimal SG (solute gain), NMC (normalized moisture
content) and change of color (CC) for the osmotic dehydration (OD) of pumpkin (Cucurbita Moschata) in ternary
solutions (water/sucrose/sodium chloride) carried out in 32 executions (n) by application of a Face-Centered
Central Composite Design (CCF) that evaluated the effect of experimental factors: sucrose concentration (40, 50
and 60 ÂşBrix), sodium chloride concentration (3, 6 and 9 g/100g) and length of test (1, 2 and 3 h). The
proposed model gave a good correlation of the experimental data (p>0.05). Optimal conditions for the OD
process were: 60Âş Brix + 6.39%, concentrations of sucrose and salt, respectively, and 2 h, 24 min. treatment
time.Mediante la aplicaciĂłn de la metodologĂa de superficie de respuesta (MSR), se determinaron las condiciones Ăłptimas
para lograr una máxima pĂ©rdida de agua (WL) y reducciĂłn de peso (WR) y una mĂnima ganancia de sĂłlidos (SG),
contenido de humedad normalizada (NMC) y cambio de color (CC) de la deshidrataciĂłn osmĂłtica (DO) de calabacita
(Cucurbita Moschata) en soluciones ternarias (agua/sacarosa/cloruro de sodio) realizada en 32 ejecuciones (n),
establecidas por un diseño de composición Central 23 que evaluó los efectos de los factores: concentración de
sacarosa (40, 50 y 60 ÂşBrix), concentraciĂłn de cloruro de sodio (3, 6 y 9 g/100g) y tiempo de ensayo (1, 2 y 3 h). El
modelo propuesto tuvo una buena correlaciĂłn con los datos experimentales (p>0.05). Las condiciones Ăłptimas
obtenidas para el proceso de deshidrataciĂłn osmĂłtica fueron: 60Âş Brix + 6.39%, concentraciones de sacarosa y sal
respectivamente, y un tiempo de proceso de 2 h y 24 min
Análisis de un método de diferencias para problemas de transmisión de calor con condiciones de contorno variables con el tiempo
Se ha aplicado el mĂ©todo de las diferencias finitas, con ciertas modificaciones sobre el modelo clásico, para la resoluciĂłn de problemas de transmisiĂłn de calor en regimen variable con el tiempo en un sĂłlido prismático cuando se le somete a diferentes condiciones de contorno, formadas por impulsos triangulares, sinusoides y exponenciales. Asimismo, se han obtenido las soluciones analĂticas y experimentales, observándose que las precisiones alcanzadas por los mCtodos numĂ©rico y analĂtico están dentro del mismo rango, cuando ambos resultados se comparan con los correspondientes valores experimentales.Peer Reviewe
Numerical solution of coupled mass and energy balances during osmotic microwave dehydration
The mass and energy transfer during osmotic microwave drying (OD-MWD) process was studied theoretically by modeling and numerical simulation. With the aim to describe the transport phenomena that occurs during the combined dehydration process, the mass and energy microscopic balances were solved. An osmotic-diffusional model was used for osmotic dehydration (OD). On the other hand, the microwave drying (MWD) was modeled solving the mass and heat balances, using properties as function of temperature, moisture and soluble solids content. The obtained balances form highly coupled non-linear differential equations that were solved applying numerical methods. For osmotic dehydration, the mass balances formed coupled ordinary differential equations that were solved using the Fourth-order Runge Kutta method. In the case of microwave drying, the balances constituted partial differential equations, which were solved through Crank-Nicolson implicit finite differences method. The numerical methods were coded in Matlab 7.2 (Mathworks, Natick, MA). The developed mathematical model allows predict the temperature and moisture evolution through the combined dehydration process.Facultad de IngenierĂ