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Determination of the airflow rate in pressure precooling of golden-pears.

[In Chinese. / En chinois.]

Author(s) : WANG Q., CHEN H., DONG D.

Type of article: Article

Summary

The cooling airflow rate is important for the stability of the pressure difference at sides of pressure precooling cartons and affects cooling rate, cooling uniformity, weight loss of fruits and energy consumption. Experimental investigations on golden-pear precooling process were conducted with five different airflow rates. The effects of different airflow rates on 718 cooling time and cooling uniformity of golden-pears and power input were analyzed. The results show that 7/8 cooling time decreased effectively and cooling uniformity improved with the increase of cooling airflow rate when the rate was less than 1.5 m/s. The effects on 718 cooling time increased and cooling uniformity changed slightly with the increase of the cooling airflow rate when the rate was greater than 1.5 m/s. In addition, the power input rose rapidly and the weight loss increased to a certain extent with the increase of the cooling airflow rate. These results imply that the suitable cooling airflow rate may be 1.5-2 m/s.

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Pages: 59-62

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2009-0237
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 29 - n. 4
  • Publication date: 2008/08

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