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The objectives of this research were to model the blanching process of carrot and to determine the convective heat transfer coefficient of the process. Blanching is carried out in water at temperatures of 70±1°C, 80±1°C and 90±1°C. The temperatures were measured using J-type thermocouples with a NI USBTC01 transmitter attached to the interface LabVIEW-2012. A mathematical model of heat transfer in unsteady state was developed, and was solved by the finite element method assisted by COMSOL Multiphysics 3.5. The carrot sample was considered like cone-shaped with two concentric layers of different thermal properties. The numerical results obtained with COMSOL are similar to the values of the experimental temperatures. Also the values of the convective heat transfer coefficients were between 433 and 643 W/m2°C. It is concluded that the proposed model predicts the temperature with errors less than 5%.

Modelado Matemático de la Transferencia de Calor del Proceso de Escaldado de Zanahoria (Daucus carota L.)