Avaliação experimental e modelagem da elevação do ponto de ebulição do leite adicionado de sacarose

• Ano de defesa: 2006
• Autor(a) principal: Castro, Sérgio de Souza
• Orientador(a): Minim, Luis Antonio
• Banca de defesa: Oliveira, Maria Cristina Bevitóri Maffia de , Bonomo, Renata Cristina Ferreira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Leite; Ponto de ebulição; Modelagem
• Palavras-chave em Inglês: Milk; Boiling point rise; Modeling
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2824

This work presents the experimental evaluation and the modeling of boiling point rise of milk added of sucrose. Samples of pasteurized milk with sucrose concentrations varying of (0 to 30) %, fat content varying in the range of (1.3 to 6.9) % and operational pressure varying among (50 to 750) mmHg were used. Dürhing and Antoine models were used for modeling the boiling point rise of the milk and the statistical analyses of the fittings showed significant parameters (p < 0,01). The parameters of the models of Dürhing and Antoine were correlated with the variables, sucrose concentration, fat and humidity content, using polynomial equations, and the parameters significance was evaluated according to the student t-test (p < 0,1). It was demonstrated that the fat concentration did not have significant effect in both models. The calculation of the area of an triple effect evaporator was made considering or no the boiling point rise. Boiling point rise revealed to be a determinant factor in the changing area of multiple effects evaporators, since an increase in the boiling point promotes a decrease in the rate of heat transfer necessary to the milk evaporation process and, consequently, there is the necessity of increasing the changing area. It becomes more evident as milk feeding rate increases.