Transient heat transfer analysis in air cooling of individual spherical products
References (28)
- et al.
Precooling of cylindrical food products
Int. J. Refrig.
(1986) - et al.
Heat and mass transfer analysis in air-cooling of spherical food products
Int. J. Refrig.
(1984) A simple model for estimation of the film coefficients during cooling of certain spherical foodstuffs with water
Int. Comm. Heat Mass Transfer
(1991)Methodology to determine temperature distributions in cylindrical products exposed to hydrocooling
Int. Comm. Heat Mass Transfer
(1992)Air-flow precooling of individual grapes
J. Food Engng
(1995)- et al.
A numerical procedure for calculating heat transfer in bulk loads of fruit and vegetables
ASHRAE Trans.
(1976) - et al.
- et al.
A mathematical model for the transpiration from fruits and vegetables
ASHRAE Trans.
(1988)
Transpiration coefficient for certain fruits and vegetables
ASHRAE Trans.
Experimental and theoretical heat and mass transfer studies on the forced-air precooling of spherical food products
Biophysical properties of horticultural products as related to loss of moisture during cooling down
J. Sci. Food Agric.
Review and analysis of the transient method for determining thermal diffusivity of fruits and vegetables
ASHRAE Trans.
Cited by (24)
Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations
2022, Case Studies in Thermal EngineeringCitation Excerpt :In their study, the one-dimensional diffusion equation in cylindrical coordinates, with boundary condition of the third kind was used to describe the water migration as well as the heat transfer within the bananas over time. On the other hand, the cooling of the fruits and vegetables also significantly prolongs their shelf life [7–13]. In Ref. [8], researchers presented an interesting and innovative methodology for the calculation of the convective heat transfer coefficient of fig fruits.
Authentic form and origin of a popular predictive equation for specific heat capacity of unfrozen foods
2021, International Journal of RefrigerationPortable forced-air tunnel evaluation for cooling products inside cold storage rooms
2012, International Journal of RefrigerationCitation Excerpt :According to the authors, air velocities greater than 2.0 m s−1 did not affect the convective coefficients (hef), as results obtained were not greater than 23.8 W m−2 °C−1. Dincer (1995) determined the experimental heat transfer coefficient with data obtained during forced-air cooling, with results varying from 21.1 to 32.1 W m−2 °C−1 for air velocities of 1.1–2.5 m s−1. Mohsenin (1980) obtained hef values in the range of 20–35 W m−2 °C−1 for air forced systems with air velocity from 1.5 to 5.0 m s−1.
Adapted thermal imaging for the development of postharvest precision steam-disinfection technology for carrots
2011, Postharvest Biology and TechnologyCitation Excerpt :The use of cooling-water (hydro-cooling) systems is essential in the carrot packinghouse process to achieve a rapid and efficient decrease in product respiration (Klaiber et al., 2005; Thompson et al., 2001). Hydro-cooling allows for high heat-transfer rates, which can result in a threefold shorter cooling period than cooling by forced air or by placing in a conventional cold-storage room (Delgado and Sun, 2001; Dincer, 1995; Teruel et al., 2002). The effectiveness of using steam to control postharvest carrot diseases has been previously shown (Eshel et al., 2009).
Convective heat transfer coefficients evaluation for a portable forced air tunnel
2010, Applied Thermal Engineering
- ∗
Present address: Department of Mechanical Engineering, University of Victoria, Victoria, B.C. Canada, V8W 3P6.