Mathematical modeling of airflow and heat transfer during forced convection cooling of produce considering various package vent areas |
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| Authors: | Jalal Dehghannya Michael Ngadi Clement Vigneault |
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| Affiliation: | 1. Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran;2. Department of Bioresource Engineering, McGill University, Ste-Anne de Bellevue, Montreal, QC, Canada H9X 3V9;3. Agriculture and Agri-Food Canada, 430 Blvd. Gouin, Saint-Jean-sur-Richelieu, QC, Canada J3B 3E6;1. BIOSYST-MeBioS, Katholieke Universiteit Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium;2. Postharvest Technology Research Laboratory, South African Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;3. Flanders Centre of Postharvest Technology, Willem de Croylaan 42, B-3001 Leuven, Belgium;1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Perishable Product Export Control Board, 45 Silwerboom Avenue, Plattekloof, Parow 7500, South Africa;3. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;4. Department of Postharvest Technology, Leibniz Institute of Agricultural Engineering (ATB) Potsdam-Bornim, Max-Eyth-Allee 100, Potsdam 14469, Germany;1. Biological Systems Modeling Limited, Palmerston North 4442, New Zealand;2. Centre for Postharvest and Refrigeration Research, Massey University, Private Bag 11-222, Palmerston North 4442, New Zealand;1. Laboratory for Multiscale Studies in Building Physics, Swiss Federal Laboratories for Materials Testing and Research (Empa), Überlandstrasse 129, 8600 Dübendorf, Switzerland;2. Chair of Building Physics, Swiss Federal Institute of Technology Zurich (ETHZ), Stefano-Franscini-Platz 5, 8093 Zürich, Switzerland;3. MeBioS, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Heverlee, Belgium;4. South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Stellenbosch University, Stellenbosch 7602, South Africa;5. South African Research Chair in Postharvest Technology, Department of Food Science, Stellenbosch University, Stellenbosch 7602, South Africa;6. VCBT, Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Heverlee, Belgium;7. Citrus Research International, Department of Horticultural Sciences, Stellenbosch University, Stellenbosch 7602, South Africa;1. Department of Mechanical and Mechatronics Engineering, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa;2. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Stellenbosch University, Stellenbosch, 7602, South Africa;3. MeBioS, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001, Heverlee, Belgium;4. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa;1. Massey Institute of Food Science and Technology, Massey University, Private Bag 11-222, Palmerston North 4442, New Zealand;2. University of Leuven, Division BIOSYST-MeBioS, Postharvest group, Willem de Croylaan 42, Heverlee, Belgium |
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| Abstract: | The influence of different package vent configurations, including ventilated packages with 1, 3 and 5 vents, on produce temperature distribution during forced convection cooling of produce was investigated by mathematical modeling of simultaneous airflow and heat transfer. Generally, produce cooling uniformity was increased by increasing the number of vents from 1 to 5. Produce cooling heterogeneity increased until about 90 min cooling and subsequently decreased with further cooling in all 3 ventilated packages. The methodology developed in this study can be used as a design tool to provide homogeneous temperature distribution in ventilated packages during forced convection cooling of produce. |
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