Prediction of the specific mass of cherry tomatoes and of the coefficient of thermal expansion
DOI:
https://doi.org/10.33448/rsd-v10i12.19941Keywords:
Mathematical model; Temperature; Cherry tomatoes; Density; Concentration.; Thermal expansion coefficientAbstract
The objective of this work was to obtain the best mathematical model to predict the specific mass of the cherry tomato pulp depending on the temperature (10, 20, 30, 40, 50, 60 and 70 °C) and on the soluble solids’ concentration (3,0; 4,5 and 6,0 °Brix) and, consequently, to determine the thermal expansion coefficient equation (β) for the pulp. The specific mass analyses of the cherry tomato pulp were performed with the use of pycnometer. The temperature was controlled through the Thermostatic Bath, and the concentration of soluble solids was determined with the aid portable refractometer. The polynomial mathematical models were adjusted to the specific mass data depending on the temperature (°C) and on the concentration (ºBrix). The coefficient of thermal expansion (β) was calculated from a thermodynamic expression. The average experimental values of the specific mass of cherry tomato pulp depending on the temperatures and on the soluble solids’ concentrations ranged from 989.05 to 1032.14 kg. m-3, tending to decrease with the increase in temperature and to increase with the increase in the soluble solids concentration. The mathematical models that best fit the experimental data were second and third degree, with the coefficients of determination (R2) higher than 0.991. The mathematical model of 2nd degree was chosen to determine the coefficient of thermal expansion equation, because it facilitates the implementation and decreases the simulation time.
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Copyright (c) 2021 Ana Clara Melo de Medeiros; Geovana Inácia Cândida Ramalho; Luciana Lorrane Ferreira Linhares; Relyson Gabriel Medeiros de Oliveira ; João Carlos Soares de Melo; Joaildo Maia; Adair Divino Silva Badaró ; Carlos Helaidio Chaves da Costa ; Flávia Cristina dos Santos Lima
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