Sensitivity of temperature and weight loss in the bulk of chicory roots with respect to process and product parameters
作者： M.L Hoang , P Verboven , M Baelmans , B.M Nicolaı̈
DOI: 10.1016/S0260-8774(03)00236-X
关键词: Scientific method 、 Mass transfer 、 Airflow 、 Relative humidity 、 Thermodynamics 、 Porosity 、 Mechanical engineering 、 Sensitivity (control systems) 、 Respiration 、 Heat capacity 、 Chemistry 、 Food science
摘要: Abstract Effects of deviations in airflow properties and product on cooling chicory roots were studied based numerical simulations with a validated transient model coupled heat mass transfer bulks roots. The was solved for one-dimension 1-m deep bulk cooled at various levels air velocity, temperature relative humidity. Variations porosity, respiration capacity as well. results led to an improved understanding the process respect control strategies cold store practice. smallest sensitivity conditions found low velocity (0.1 m s−1), (1 °C) high RH (95%). Small these could, however, still lead increased weight losses by much 4% after 3 months storage. porosity rates significantly affected loss variations.
elsevier.com
sci-hub.se 参考文章(11)
B.M. Nicolaï, J. De Baerdemaeker, Sensitivity analysis with respect to the surface heat transfer coefficient as applied to thermal process calculations Journal of Food Engineering. ,vol. 28, pp. 21- 33 ,(1996) , 10.1016/0260-8774(95)00025-9
B.Sadashive GOWDA, G.S.V.L. NARASIMHAM, M.V.Krishna MURTHY, Time-temperature histories of spherical food products during bulk forced-air precooling Jsme International Journal Series B-fluids and Thermal Engineering. ,vol. 41, pp. 895- 907 ,(1998) , 10.1299/JSMEB.41.895
M. L. Hoang, P. Verboven, M. Baelmans, B. M. Nicolaï, A CONTINUUM MODEL FOR AIRFLOW, HEAT AND MASS TRANSFER IN BULK OF CHICORY ROOTS Transactions of the ASABE. ,vol. 46, pp. 1603- 1611 ,(2003) , 10.13031/2013.15623
B. M. Nicolaï, N. Scheerlinck, P. Verboven, J. De Baerdemaeker, STOCHASTIC PERTURBATION ANALYSIS OF THERMAL FOOD PROCESSES WITH RANDOM FIELD PARAMETERS Transactions of the ASABE. ,vol. 43, pp. 131- 138 ,(2000) , 10.13031/2013.2676
G Alvarez, D Flick, Analysis of heterogeneous cooling of agricultural products inside bins: Part II: thermal study Journal of Food Engineering. ,vol. 39, pp. 239- 245 ,(1999) , 10.1016/S0260-8774(98)00166-6
G. Alvarez, D. Flick, Analysis of heterogeneous cooling of agricultural products inside bins Part I: aerodynamic study Journal of Food Engineering. ,vol. 39, pp. 227- 237 ,(1999) , 10.1016/S0260-8774(98)00164-2
P Verboven, N Scheerlinck, J De Baerdemaeker, B.M Nicolaı̈, Sensitivity of the food centre temperature with respect to the air velocity and the turbulence kinetic energy Journal of Food Engineering. ,vol. 48, pp. 53- 60 ,(2001) , 10.1016/S0260-8774(00)00145-X
Bryan Becker, Anil Misra, Brian Fricke, BULK REFRIGERATION OF FRUITS AND VEGETABLES PART II: COMPUTER ALGORITHM FOR HEAT LOADS AND MOISTURE LOSS Hvac&r Research. ,vol. 2, pp. 215- 230 ,(1996) , 10.1080/10789669.1996.10391345
M.L. Hoang, P. Verboven, M. Baelmans, B.M. Nicolai, Effect of process, box and product properties on heat and mass transfer during cooling of horticultural products in pallet boxes 2001 Sacramento, CA July 29-August 1,2001. pp. 1- ,(2001) , 10.13031/2013.6271
R W Hyland, A Wexler, Formulations for the thermodynamic properties of the saturated phases of H2O from 173.15 K to 473.15 K Ashrae Transactions. ,vol. 89, pp. 500- 519 ,(1983)