Résumé
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.
Détails
- Titre original : Transferência de calor durante o resfriamento de frutas com ar forçado e com água.
- Identifiant de la fiche : 2008-0720
- Langues : Portugais
- Source : Braz. J. Food Technol. - vol. 5 - n. 90
- Date d'édition : 2002
Liens
Voir la source
Indexation
-
Thèmes :
Ingénierie alimentaire;
Fruits - Mots-clés : Pré-refroidissement; Agrume; Transfert de chaleur; Air; Simulation; Orange; Modélisation; Experimentation; Fruit; Eau
-
PREVISION DE TEMPERATURES A PARTIR DE LA FONCTI...
- Auteurs : DOMINGUEZ M., CRUZ VIERA L.
- Date : 1987
- Langues : Espagnol
- Source : Refrig. Frial - n. 2
Voir la fiche
-
TRANSIENT HEAT AND MASS TRANSFER FOR ORANGES IN...
- Auteurs : CHAU K. V., GAFFNEY J. J., BAIRD C. D.
- Date : 17/11/1985
- Langues : Anglais
- Source : Technology advances in refrigerated storage and transport.
- Formats : PDF
Voir la fiche
-
Approche par les éléments finis et utilisation ...
- Auteurs : TANAKA S., ISHIBASHI S., SATOU H.
- Date : 1992
- Langues : Japonais
- Source : J. jap. Soc. agric. Mach. - vol. 54 - n. 5
Voir la fiche
-
RELATIONSHIP BETWEEN FREEZING POINT DEPRESSION ...
- Auteurs : CHEN C. S., NGUYEN T. K., BRADDOCK R. J.
- Date : 1990
- Langues : Anglais
- Source : Ital. J. Food Sci. - vol. 55 - n. 2
Voir la fiche
-
A ONE-DIMENSIONAL STRESS PULSE PROPAGATION MODE...
- Auteurs : WATANABE H., SAKAI H.
- Date : 1991
- Langues : Anglais
- Source : J. Food Process Eng. - vol. 14 - n. 1
Voir la fiche