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INVESTIGATING THE FACTORS FOR INTENSIFYING HEAT EXCHANGE IN FRUIT AND VEGETABLE COOLING.

ETUDE DES FACTEURS D'INTENSIFICATION DE L'ECHANGE DE CHALEUR DANS LE REFROIDISSEMENT DES FRUITS ET LEGUMES.

Author(s) : FIKIIN A. G.

Type of article: Article, IJR article

Summary

THE AUTHOR STUDIES, IN TERMS OF AIR VELOCITY, FOR VARIOUS TEMPERATURES AT THE CENTRE OF A LAYER OF VARIOUS SPECIES OF PACKAGED FRUIT, WITH KNOWN THICKNESS, THE TIME REQUIRED FOR REACHING THESE TEMPERATURES AND THE FLOW DENSITY OF HEAT EXTRACTED BY AIR. INCREASING AIR VELOCITY FROM 0.3-0.5 M/S TO 5 M/S REDUCES THE COOLING TIME BY A FACTOR OF TWO. BEYOND, THE ADVANTAGE IS VERY SMALL COMPARED TO THE ENERGY CONSUMPTION OF FANS. THE AUTHOR SUGGESTS STOPPING THE QUICK COOLING PROCESS WHEN CORE TEMPERATURE IS 278 K (5 DEG C).

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Pages: 176-181

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Details

  • Original title: ETUDE DES FACTEURS D'INTENSIFICATION DE L'ECHANGE DE CHALEUR DANS LE REFROIDISSEMENT DES FRUITS ET LEGUMES.
  • Record ID : 1984-0139
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 3
  • Publication date: 1983

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