Stagnant Effective Thermal Conductivity of Agro-Industrial Residues for Solid-State Fermentation |
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| Authors: | Fernanda Perpétua Casciatori Carmem Lúcia Laurentino Karen Christine Magdaleno Lopes André Gonçalves de Souza |
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| Affiliation: | 1. Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências, Letras e Ciências Exatas , Universidade Estadual Paulista–UNESP , S?o José do Rio Preto-SP , Brazil fernandacasciatori@yahoo.com.br;3. Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências, Letras e Ciências Exatas , Universidade Estadual Paulista–UNESP , S?o José do Rio Preto-SP , Brazil |
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| Abstract: | 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. |
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| Keywords: | Thermal conductivity Packed beds Solid-state fermentation |
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