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Theoretical analysis of the coupling of heat and mass transfer of fruits and vegetables in precooling.

Author(s) : LIU B., CAI J., HUANG Y., et al.

Summary

The water loss of fruits and vegetables in precooling is a mass transferring process affected by the heat transfer. Combining with the integrate heat transferring equation of spherical fruits and vegetables, the coupling equation of heat and mass transfer of water was derived by analyzing the process of water loss of fruits and vegetables in precooling, including the factors of the parameters of fruits and vegetables and the precooling conditions. Based on this, the effects of the coefficient of the internal water diffusion, the precooling air velocity and the precooling air relative humidity on the water loss were analyzed. The results show that the structure parameter is the key factor, the effect of the air velocity on the 7/8 precooling time is significant; the water loss is mainly affected by the parameters of fruits and vegetables and decreases with the increasing of air velocity.

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Pages: 2010-1

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Details

  • Original title: Theoretical analysis of the coupling of heat and mass transfer of fruits and vegetables in precooling.
  • Record ID : 2010-0502
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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