Estimação da difusividade térmica de iogurtes comerciais aplicação do metódo flash

Abstract

The analysis of properties of heat and mass transfer in foods has recently received increased attention due to its importance in modeling, and in the optimization of equipments and processes. In this work, an experimental procedure was performed with commercial-type, natural and skimmed yoghurt purchased from the local market, in order to estimate the thermal diffusivity. The experimental procedure was developed for liquid sample. The sample was placed between two metal plates. The thermal diffusivity was obtained from measurements of frontal temperature. The experimental procedure was performed in a micro-flash apparatus, model 457 LFA and thermal conductivity was determined in the calorimeter model 2920 mark TA Modulated. The results for thermal diffusivity and thermal conductivity present a good agreement with the available values from the literature.