Three-Dimensional Numerical Simulation of OhmicHeating in Food
DOI:
https://doi.org/10.66104/6965rv11Palabras clave:
Tratamento Térmico de Alimentos, Métodos NuméricosResumen
Este trabalho apresenta simulações numéricas tridimensionais do aquecimento ôhmico em um meio homogêneo, utilizando um sistema de equações diferenciais parciais não lineares e acopladas que descrevem a condução de calor, a distribuição do campo elétrico e a geração de energia térmica. A abordagem adotada considera a dependência da condutividade elétrica com a temperatura, característica essencial para representar corretamente o comportamento físico do processo. As equações governantes discretizadas com o Método das Diferenças Finitas com aproximações de segunda ordem em malha uniforme, usando um esquema totalmente implícito, garantindo estabilidade numérica ao longo do tempo. As análises revelaram uma elevação quase linear da temperatura, com maior intensidade na região central do domínio, onde há maior densidade de corrente elétrica. A geração volumétrica de calor também se concentrou no centro, acompanhando os gradientes do potencial elétrico. Os resultados obtidos mostraram-se consistentes com estudos anteriores e reforçaram a confiabilidade do modelo para aplicações envolvendo aquecimento rápido, uniforme e controlado em sistemas condutivos.
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Derechos de autor 2026 Gylles Ricardo Ströher; Gabriel Paludeto; Cosmo Damião Santiago, Leandro da Silva Pereira
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