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Heat transfer during fruit cooling using forced air and water.

Transferência de calor durante o resfriamento de frutas com ar forçado e com água.

Author(s) : TERUEL B., CORTEZ L., LIMA A.

Type of article: Article

Summary

This paper presents a numerical and experimental study of heat transfer in Valencia oranges cooled with forced air and water. Fruits were precooled in a forced air system (1.933 m3/h), at 1°C, relative humidity RH = 88.4 plus or minus 2.0% and air velocity around 1 m/s, in a hydrocooling system at 1°C. A two-dimensional mathematical model was applied written in the prolate spheroid coordinate system, to predict the transient heat transfer process occurring inside the fruits, considering convective boundary conditions at the body surface. The equations generated were solved numerically by the finite-volume method. To validate the methodology, numerical and experimental results were compared and good agreement was obtained. The convective heat transfer coefficient varied between 53 and 22 W/m2.°C at two distinct positions of the fruits in the bed of the forced-air cooling system. In the hydrocooling system, an average value of 353 W/m2.°C was obtained for the convective heat transfer coefficient. The Bi and Fo numbers were appropriate for each cooling system used in the experiments. Results of the temperature distribution in each cooling system at two different moments in time are shown and analyzed.

Details

  • Original title: Transferência de calor durante o resfriamento de frutas com ar forçado e com água.
  • Record ID : 2008-0720
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 5 - n. 90
  • Publication date: 2002

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