Mermeladas

COOLING PARAMETERS FOR FRUITS AND VEGETABLES
OF DIFFERENT SIZES IN A HYDROCOOLING SYSTEM
Bárbara Teruel1*; Theo Kieckbusch2; Luis Cortez1
1UNICAMP/Faculdade de Engenharia Agrícola, C.P. 6011 -13083-970 - Barão Geraldo - Campinas, SP - Brasil.
2UNICAMP/Faculdade de Engenharia Química, C.P. 6066 - 13083-970 - Barão Geraldo - Campinas, SP - Brasil.
*Corresponding author
ABSTRACT: The coolingof fruits and vegetables in hydrocooling system can be a suitable technique. This
work aimed to define cooling time for fruits and vegetables of different sizes, presenting practical indexes
thatcould be used to estimate cooling time for produce with similar characteristics. Fruits (orange melon-
Cucumis melo, mango-Mangifera indica, guava-Psidium guajava, orange-Citrus sinensis Osbeck, plum-Prunus domestica, lime-Citrus limon, and acerola-Prunus cerasus) and vegetables (cucumber-Cucumis
sativus, carrot-Daucus carota, and green bean-Phaseolus vulgaris), were cooled in a hydrocoolingsystem
at 1ºC. The volume of fruits and vegetables ranged between 8.18 cm3 and 1,150.35 cm3, and between 13.06
cm3 and 438.4 cm3, respectively. Cooling time varied proportionally to produce volume(from 8.5 to 124
min for fruits, and from 1.5 to 55 min, for vegetables). The relationship between volume and time needed
to cool fruits (from 1.03 min cm-3 to 0.107 min cm-3) and vegetables (from 0.06min cm-3 to 0.12 min cm-3)
is an index that could be used to estimate cooling time for fruits and vegetables with similar dimensions as
those presented in this work.
Key words: cooling time,product volume, sphericity
PARÂMETROS DE RESFRIAMENTO DE FRUTAS E HORTALIÇAS
DE DIFERENTES DIMENSÕES EM UM SISTEMA COM ÁGUA FRIA
RESUMO: O resfriamento com água gelada pode ser uma técnica adequada parafrutas e hortaliças frescas.
Este trabalho teve como objetivo obter o tempo de resfriamento de frutas e hortaliças de dimensões diferentes,
e apresentar índices práticos que possam ser usados...