variavel0=<b>Talita Furlanetto Mendes</b> - talita@enq.ufrgs.br UFRGS
<b>Ligia Damasceno Ferreira Marczak</b> - ligia@enq.ufrgs.br UFRGS
<b>Arlindo Soares Räder</b> - rader@enq.ufrgs.br UFRGS
<b>Argimiro Resende Secchi</b> - arge@enq.ufrgs.br UFRGS
<b>Anderson Zang Borba</b> - andersonz@enq.ufrgs.br UFRGS
<b>Abstract.</b> In this work, it is performed a numeric-experimental determination of diffusive heat transfer coefficient of soybean meal flakes. This coefficient will be used on future studies for mathematical modeling of a desolventizing-toaster. The experimental apparatus used is an hollow cylinder laterally insulated and filled with the sample. The cylinder is placed over a heating plate and changes heat by conduction through its base and by convection on the opposite face. Thermocouples placed on the central axis of the sample are used to measure the temperature axial profile throughout the time. The experimental profiles were compared with those obtained through two-dimensional numeric simulation and the diffusive heat transfer was obtained through parametric estimation. It was verified that the used mathematical model was adequate to describe the process, and the simulation were satisfactory well performed.
<b>Keywords.</b> soybean meal, desolventizing, diffusive heat transfer coefficients.