Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13079
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dc.creatorNascimento, Bruna de Souza-
dc.creatorFreire, Fábio Bentes-
dc.creatorFreire, José Teixeira-
dc.date.accessioned2017-05-30T17:46:35Z-
dc.date.available2017-05-30T17:46:35Z-
dc.date.issued2013-11-
dc.identifier.citationNASCIMENTO, B. de S.; FREIRE, F. B.; FREIRE, J. T. Neuronal and grey modelling of milk drying in spouted bed. The Canadian Journal of Chemical Engineering, Ottawa, v. 91, n. 11, p. 1815-1821, Nov. 2013.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1002/cjce.21886/fullpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/13079-
dc.description.abstractThe chemical composition of pastes is one of the factors responsible for the behaviour of the paste during the drying process in spouted bed. Therefore, the aim of this study was to analyse the drying process of paste in spouted bed for four types of milk: whole, skimmed, semi-skimmed and low lactose content milk, which have different concentrations of sugar and fat. A neuronal model was proposed in order to describe the influence of the presence of pastes on the spouted bed fluid dynamics. The change of moisture content of the powder during the drying process and of the heat and mass transfer phenomena were estimated using a hybrid model based on the global balance of mass and energy and a phase-coupling term given by a neural network.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceThe Canadian Journal of Chemical Engineeringpt_BR
dc.subjectDrying spouted bedpt_BR
dc.subjectDrying pastept_BR
dc.subjectNeuronal modelpt_BR
dc.subjectSecagem em leito de jorropt_BR
dc.subjectPasta de secagempt_BR
dc.subjectModelo neuronalpt_BR
dc.titleNeuronal and grey modelling of milk drying in spouted bedpt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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