1. Repositório Institucional - Universidade Federal de Uberlândia
  2. Faculdade de Engenharia Química (FEQUI)
  3. TCC - Engenharia de Alimentos (Patos de Minas)
Por favor, use este identificador para citar o enlazar este ítem: https://repositorio.ufu.br/handle/123456789/22483
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dc.creatorCavalcanti, Laura Luíza Ferreira-
dc.date.accessioned2018-09-24T11:14:14Z-
dc.date.available2018-09-24T11:14:14Z-
dc.date.issued2018-08-22-
dc.identifier.citationCAVALCANTI, 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.pt_BR
dc.identifier.urihttps://repositorio.ufu.br/handle/123456789/22483-
dc.languageengpt_BR
dc.publisherUniversidade Federal de Uberlândiapt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectVBApt_BR
dc.subjectHenry's constantpt_BR
dc.subjectgas solubilitypt_BR
dc.titleDevelopment of a VBA code for Henry's constant determination in Perna perna mussels solubility studiespt_BR
dc.title.alternativeDesenvolvimento de um código em VBA para determinação da constante de Henry em estudos de solubilidade de mexilhões Perna pernapt_BR
dc.typeTrabalho de Conclusão de Cursopt_BR
dc.contributor.advisor-co1Lima, Marieli de-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/0319553226367365pt_BR
dc.contributor.advisor1Silva, Danylo de Oliveira-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/8216573686887098pt_BR
dc.contributor.referee1Silva, Jader Conceição da-
dc.contributor.referee1Latteshttp://lattes.cnpq.br/6864684734163648pt_BR
dc.contributor.referee2Bernardes, Diego de Sousa-
dc.creator.Latteshttp://lattes.cnpq.br/0816471181639311pt_BR
dc.description.degreenameTrabalho de Conclusão de Curso (Graduação)pt_BR
dc.description.resumoDissolution 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.pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.courseEngenharia de Alimentospt_BR
dc.sizeorduration22pt_BR
dc.subject.cnpqCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSpt_BR
Aparece en las colecciones:TCC - Engenharia de Alimentos (Patos de Minas)

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