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Heat transfer and aroma modeling of fresh fruit and vegetable in cold chain: Case study on tomatoes.

Author(s) : LAGUERRE O., DENIS A., BOULEDJERAF N., DURET S., DERENS-BERTHEAU E., MOUREH J., AUBERT C., FLICK D.

Type of article: IJR article, Case study

Summary

Convective cooling/heating experiments were carried out using a device representing a half-layer of a pallet with four crates of tomatoes (var. Cauralina, Solanum Lycopersicum). Air and product temperatures were measured at different positions in the crates, which were exposed to several different ambient conditions in order to study the influence of air velocity, warming/cooling regimes, hole opening area and filming. The experimental results show that the product and air temperatures vary with the distance from the air inlet position. Since airflow rate was varied and controlled using fans equipped with electrical power variation, a correlation between the air velocity and the convective heat transfer coefficient was established. A transient state heat transfer model was developed based on a zonal approach, which considers overall thermo-physical properties for each crate. An aroma model was developed based on three hypothetic first order kinetics. The model takes into account the observation reported in several studies that tomato aroma decreases when the product temperature is lower than 12 °C and the aroma is recovered, but only partially, when the product temperature is higher than 12 °C. Finally, the thermal model was linked with the aroma model to predict the product temperature and the aroma evolution in two examples of supply chain scenario from producer cold room to consumption point. These numerical results show that the tomato variety and the product time-temperature history in a supply chain exert a significant influence on the aroma evolution.

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Pages: 133-144

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Details

  • Original title: Heat transfer and aroma modeling of fresh fruit and vegetable in cold chain: Case study on tomatoes.
  • Record ID : 30029268
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 133
  • Publication date: 2022/01
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2021.10.009
  • Document available for consultation in the library of the IIR headquarters only.

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