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Finite element approach to heat conduction problems during precooling fruits and vegetables with two-layer structure.

[In Japanese. / En japonais.]

Author(s) : TANAKA S., ISHIBASHI S., SATOU H.

Type of article: Article

Summary

A two-layer model sphere and a citrus fruit (pummelo) were used to study the thermal diffusion of juice vesicles and the rind. The conductivity of a two-layer model sphere was determined by means of a hydrocooling experiment, and a trial and error finite element method. From a comparison of the solution of heat transfer by the trial and error method and the curve for time and temperature data from the hydrocooling experiment, the thermal diffusivity of the juice vesicles and the rind of the pummelo were found to be 6.84 x 0.0001 and 4.44 x 0.0001 m2/h, respectively.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-2322
  • Languages: Japanese
  • Source: J. jap. Soc. agric. Mach. - vol. 54 - n. 5
  • Publication date: 1992

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