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- Stagnant effective thermal conductivity of agro-industrial residues for solid-state fermentation
- Universidade Estadual Paulista (UNESP)
- 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.
- International Journal of Food Properties, v. 16, n. 7, p. 1578-1593, 2013.
- Packed beds
- Solid-state fermentation
- Thermal conductivity
- Agro-industrial residue
- Conduction Mechanism
- Contact thermal resistance
- Effective thermal conductivity
- High moisture contents
- Molecular conductivity
- Sugarcane bagasse
- Liquid films
- Moisture determination
- Porous materials
- Acesso restrito
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