Detalhes bibliográficos
| Ano de defesa: |
2015 |
| Autor(a) principal: |
Dall Agnol, Gleber |
| Orientador(a): |
Portella, José Antônio
 |
| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade de Passo Fundo
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Projeto e Processos de Fabricação
|
| Departamento: |
Faculdade de Engenharia e Arquitetura – FEAR
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://tede.upf.br/jspui/handle/tede/1522
|
Resumo: |
This study aimed to assess an industrial oven regarding the thermal processing time of cold meats. The industrial product to be assessed was sausage. This review aims the reduction of cooking time of the product (which is directly related to temperature), employing methods of heat transfer in the industrial oven. To assess heat transfer, convective heat transfer coefficients were found. The cooking process of the product has four steps with different times and temperatures. Heat transfer calculations showed temperature increase in all of the steps, and at the end of the cooking process, temperature exceeded the minimum determined. The calculated theoretical heat transfer results were satisfactory, showing that the industrial oven meets the requirements established by the process and confirming that the core temperature of the product (sausage) exceeds the minimum temperature of 72 °C. Temperature data collected showed a difference of 10% in relation to the ones calculated, which resulted, at the end of the process, on the improvement of 35% in cooking time. |
