Numerical simulation and experimental verification of heat transfer for fruits and vegetables during heat treatment

被引：0
|
作者：
Yin H. [1 ]
Yang Z. [1 ]
Chen A. [1 ]
机构：
[1] Thermal Energy Research Institute, Tianjin University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2010年 / 26卷 / 11期
关键词：
Fruits and vegetables; Heat transfer; Heat treatment; Models; Numerical analysis;
D O I：
10.3969/j.issn.1002-6819.2010.11.058
中图分类号：
学科分类号：
摘要：
In order to investigate the heat transfer mechanism of postharvest fruits and vegetables during heat treatment, a universal heat transfer model suitable for columnar and spherical fruits and vegetables was established. The results showed that the established model could well predict the temperature changes of heat-treated fruits and vegetables, and the relative errors between simulated and measured results were lower than 5%. With the same treatment effect, the heating time of the Elizabeth muskmelon treated by the hot water method was only 35%-50% of the heating time of the Elizabeth muskmelon treated by hot air method. The surface heat transfer coefficients of the muskmelons treated by hot water and hot air were 190-250 and 10-30 W/(m2 · °C) respectively. The universal heat transfer model and experimental results can provide guidance for operation and optimization of the heat treatment of postharvest fruits and vegetables.
引用
收藏
页码：344 / 348
页数：4
相关论文
共 18 条
  • [1] Jianbo L., Marie T., Clement V., Et al., Effect of heat treatment uniformity on tomato ripening and chilling injury, Postharvest Biology and Technology, 56, 2, pp. 155-162, (2010)
  • [2] Wang Y., Chen H., Peng Y., Advances in temperature fluctuation biology research of fruit crops, Journal of Fruit Science, 18, 4, pp. 234-238, (2001)
  • [3] Tu K., Sen B., Qiao B., Effect of postharvest heat treatment on optimal control for respiration of tomato fruit, Transactions of the CSAE, 20, 2, pp. 199-204, (2004)
  • [4] Dong H., Jiang Y., Wang Y., Et al., Effects of hot water treatments on chilling tolerance of harvested bitter melon, Transactions of the CSAE, 21, 5, pp. 186-188, (2005)
  • [5] Kaituo W., Shifeng C., Peng J., Et al., Effect of hot air treatment on postharvest mould decay in Chinese bayberry fruit and the possible mechanisms, International Journal of Food Microbiology, 141, 1, pp. 11-16, (2010)
  • [6] Wilson R., Hewajulige G., Abeyratne N., Postharvest hot water treatment for the control of Thielaviopsis black rot of pineapple, Postharvest Biology and Technology, 36, 3, pp. 323-327, (2005)
  • [7] Rui H., Wang K., Shang H., Et al., Effects of heat treatment on flesh leatheriness and related enzyme activities of loquat fruits during cold storage, Transactions of the CSAE, 25, 7, pp. 294-298, (2009)
  • [8] Susan L., Postharvest heat treatments, Postharvest Biology and Technology, 14, 3, pp. 257-269, (1998)
  • [9] Budde C.O., Pelenta G., Lucangeli C.D., Et al., Air and immersion heat treatments affect ethylene production and organoleptic quality of 'Dixiland' peaches, Postharvest Biology and Technology, 41, 1, pp. 32-37, (2006)
  • [10] Zha S., Ma Y., Wei D., Investigation of food thermophysical properties, Journal of Engineering Thermophysics, 22, 3, pp. 275-277, (2001)
12