Hydrodynamic heat transfer – a technique for disinfestation

摘要: Abstract A heat disinfestation system based on hydrodynamic transfer has been investigated. The objective was to establish the potential scale up such a by determining thermal uniformity and heating rates for hot water drench comparing these with conventional air method using apples. Average fruit surface temperatures reach within 1°C of target in 35 min over 350 method. Core were after 60 had not reached 420 air. Any cavities created two butted together, effectively sealed off from medium, will at similar rate core.