1. Repositório Institucional - Universidade Federal de Uberlândia
2. Faculdade de Engenharia Química (FEQUI)
3. TCC - Engenharia de Alimentos (Patos de Minas)

Document type:	Trabalho de Conclusão de Curso
Access type:	Acesso Aberto
Title:	Development of a VBA code for Henry's constant determination in Perna perna mussels solubility studies
Alternate title (s):	Desenvolvimento de um código em VBA para determinação da constante de Henry em estudos de solubilidade de mexilhões Perna perna
Author:	Cavalcanti, Laura Luíza Ferreira
First Advisor:	Silva, Danylo de Oliveira
First coorientator:	Lima, Marieli de
First member of the Committee:	Silva, Jader Conceição da
Second member of the Committee:	Bernardes, Diego de Sousa
Summary:	Dissolution of carbon dioxide (CO2) into food products is dependent of several parameters of process to be greatly performed. A novel process that has been developed to avoid packaging collapse during application of Modified Atmosphere Packaging (MAP) consists on the prior dissolution of CO2 into the food under controlled temperature, pressure and gas/product ratio. This process is denominated SGS (Soluble Gas Stabilization), and it aims to increase shelf life of products under MAP. In this paper, routines in Excel using VBA language are developed in order to obtain Henry’s constant and CO2 concentration in Perna perna mussels under a combination of parameters of temperature (0, 3 and 6°C), pressure (200, 400 and 600 kPa), and gas/product ratio (1:1; 3:1 and 5:1). Routines are developed for ideal gas law and four state equations (Virial, Van der Waals, Soave-Redlich Kwong and Peng-Robinson) calculations. Results show that pressure and g/p are variables that proportionally influenced CO2 into the mussels during SGS process. Ideal gas law presented the best fit for the data and parameters used in this work, correlating to the considerably low values of pressure. VBA codes present a great resource for complex calculations as it generate rapid results, and is settled in the wellknown Microsoft Excel, which may be a facilitator point regarding its use.
Keywords:	VBA Henry's constant gas solubility
Area (s) of CNPq:	CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
Language:	eng
Country:	Brasil
Publisher:	Universidade Federal de Uberlândia
Quote:	CAVALCANTI, Laura Luíza Ferreira. Development of a VBA code for Henry's constant determination in Perna perna mussels solubility studies. 2018. 22 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2018.
URI:	https://repositorio.ufu.br/handle/123456789/22483
Date of defense:	22-Aug-2018
Appears in Collections:	TCC - Engenharia de Alimentos (Patos de Minas)

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.