Abstract Air blast is one of the most employed industrial chilling methods. It can be enhanced, i.e., increasing heat transfer and reducing cooling time, by superficial evaporative phenomena. This work reports a methodology, including experimental setup and mathematical modelling, to quantify the air chilling enhancement by wetting the surface of the object to be chilled. A spherical metal model was covered by a cotton tissue (wet or dry) and placed into a cold chamber. The effective heat transfer coefficient was determined at different temperature, air velocity, and relative humidity from time-temperature profiles into the sphere. Under the same air conditions, the effective coefficient between sphere and air was increased three-fold by moistening the cotton tissue on the sphere surface. Furthermore, comparing a dry and wet surface showed that evaporative cooling resulted in much shorter chilling times. The proposed approach was able to assess evaporative heat transfer by measuring only the time-temperature profile, and is suitable for industrial applications.

Abstract Microbial fuel cells (MFC) are electrochemical devices that utilize the ability of some microorganisms to oxidize organic matter and transfer electrons resulting from their metabolism to an insoluble acceptor. The goal of the present study was to model the kinetics of electrical current generation from an MFC inoculated with marine sediment. For this purpose, a differential equation system was used, including the Nernst-Monod relationship and Ohm's Law, to describe the microbial metabolism and the mechanism of extracellular electron transfer (EET), respectively. The experimental data obtained by cyclic voltammetry analysis were properly described by the model. It was concluded that marine microorganisms preferably use a direct mechanism of EET by means of nanowires to establish the electrochemical contact with the anode. The mathematical modeling could help understand MFC operation and, consequently, contribute to improving power generation from this source.

A densidade de fluxo de calor que atravessa uma superfície é classicamente determinada mediante a medição das temperaturas apropriadas e da aplicação da Lei de Fourier. Uma alternativa a esse procedimento é a utilização de transdutores de fluxo de calor, os quais geram um sinal elétrico proporcional ao fluxo térmico que os atravessa. Neste trabalho, processos de aquecimento e de resfriamento de alimentos foram estudados em laboratório, utilizando-se um recipiente de vidro cilíndrico para simular uma embalagem. Dois transdutores de fluxo de calor a gradiente tangencial foram previamente instalados no recipiente, revestindo completamente a superfície lateral do mesmo. O recipiente contendo a amostra foi inserido em banho de água circulante à temperatura constante. Os sinais fornecidos pelos transdutores e por termopares inseridos no interior do recipiente foram registrados por um sistema de aquisição de dados computadorizado. Os resultados obtidos com o uso dos transdutores foram comparados com aqueles obtidos através de balanços de energia realizados a partir dos dados experimentais de evolução temporal das temperaturas da amostra junto à superfície interna da embalagem e no centro da mesma. A comparação mostrou que os transdutores de fluxo de calor a gradiente tangencial puderam determinar os fluxos de calor, com tempo de resposta característico dos termopares. Os resultados apresentados mostraram a viabilidade de utilização desses fluxímetros no estudo não destrutivo e não invasivo dos processos de aquecimento e de resfriamento de alimentos, fornecendo informações complementares àquelas obtidas pelo uso de termopares instalados no interior da embalagem.

Heat flux determination in thermal processes is classically carried out by appropriate temperature measurements and the application of the Fourier Law. An alternative to this procedure is to determine the heat flux that crosses a surface using heat flux transducers, thus producing heat flux dependent signals. In this work, heating and cooling processes of foods were studied in the laboratory using a cylindrical glass container with the external surface covered by two heat flux meters. Water, maintained at a constant temperature by a thermostatically controlled bath, was circulated within an external jacket to promote heating or cooling of the sample-container system. The signals provided by the transducers and thermocouples placed inside the container were registered by an on-line data acquisition system. Comparison of the results from the heat flux meters with those calculated by using the sample temperature histories and energy balances in the container-sample system showed to be in good agreement with each other. The time-response of the heat flux meters had the same magnitude as those obtained by the thermocouples. The results showed that heat transducers could be used to carry out non-destructive heat flux measurements in heating and cooling processes of foods, supplying additional information to those obtained by thermocouples installed inside the container.