| Revue: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308796 |
| ISSN: | 0104-6632 |
| Autores: | Silva, E.A1 Neitzel, I Silva, L.H.M2 |
| Instituciones: | 1Universidade Estadual do Oeste do Parana, Departamento de Engenharia Quimica, Toledo, Parana. Brasil 2Universidade Estadual de Maringa, Departamento de Matematicas, Maringa, Parana. Brasil |
| Año: | 2001 |
| Periodo: | Dic |
| Volumen: | 18 |
| Número: | 4 |
| Paginación: | 467-478 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Aplicado, descriptivo |
| Resumen en inglés | In one of the stages of the gelatin production process, a highly concentrated solution of gel is cooled and extruded to form gelatin noodles, which are then laid on a drying belt. Gelatin is a molecular colloid that is not porous under these drying conditions, and as a consequence, water migration occurs solely by diffusive processes. To achieve a commercial standard of dryness, the dependence of the diffusion coefficient as a function of temperature is used. This set of circumstances favors the appearance of sharp concentration gradients inside the gel. In a numerical simulation of the drying process these characteristics create difficult conditions for use of the traditional methods for solution of time-dependent partial differential equation models. This paper evaluates an implementation of the boundary element method to determine surface conditions of the gelatin particle |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Gelatina, Banda de secado, Coloides moleculares |
| Keyword: | Chemistry, Food chemistry, Gelatin, Drying belt, Molecular colloids |
| Texte intégral: | Texto completo (Ver HTML) |
