Cargando…

Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities

Peach is one of the most perishable fruits. During forced‐convection cooling, the heat sources (respiratory and evaporative latent heat) internal to freshly harvested peaches have a remarkable influence on its evaluation of cooling characteristics with respect to various cooling strategies. Therefor...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Ying‐Min, Song, Hai‐Yan, Chen, Zhen‐Shi, Zhao, Rui, Su, Qin, Jin, Peng‐Yong, Sun, Yi‐Shu, Wang, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7723191/
https://www.ncbi.nlm.nih.gov/pubmed/33312543
http://dx.doi.org/10.1002/fsn3.1951
_version_ 1783620291094642688
author Chen, Ying‐Min
Song, Hai‐Yan
Chen, Zhen‐Shi
Zhao, Rui
Su, Qin
Jin, Peng‐Yong
Sun, Yi‐Shu
Wang, Hao
author_facet Chen, Ying‐Min
Song, Hai‐Yan
Chen, Zhen‐Shi
Zhao, Rui
Su, Qin
Jin, Peng‐Yong
Sun, Yi‐Shu
Wang, Hao
author_sort Chen, Ying‐Min
collection PubMed
description Peach is one of the most perishable fruits. During forced‐convection cooling, the heat sources (respiratory and evaporative latent heat) internal to freshly harvested peaches have a remarkable influence on its evaluation of cooling characteristics with respect to various cooling strategies. Therefore, to improve the accuracy of simulation results in peaches cooling, the term of heat source was coded as detailed procedures and included into a computational fluid dynamics (CFD) model. By comparing the temperature simulated with and without considering these heat sources, it is found that a reasonable decrease in variations of cooling performances is obtained with sustained increase in air‐inflow velocities. A maximum discrepancy in peaches volume‐weighted average temperature (∆T (vwa‐max)) is mainly concentrated in 0.1–0.3°C when the air‐inflow velocity not exceeds 1.7 m/s, and its corresponded 7/8ths cooling time (SECT) is also prolonged by 1–6 min. This means that, below 1.7 m/s, these heat sources should be added as a term into the heat transfer equations for modifying the mathematical model inside peaches computational domain. Furthermore, the feasibility of this modeling method is confirmed by a great agreement with experiments, and its modified model has a higher accuracy with the decreased RMSE and MAPE values of 6.90%–11.26% and 7.28%–12.95%, respectively.
format Online
Article
Text
id pubmed-7723191
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-77231912020-12-11 Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities Chen, Ying‐Min Song, Hai‐Yan Chen, Zhen‐Shi Zhao, Rui Su, Qin Jin, Peng‐Yong Sun, Yi‐Shu Wang, Hao Food Sci Nutr Original Research Peach is one of the most perishable fruits. During forced‐convection cooling, the heat sources (respiratory and evaporative latent heat) internal to freshly harvested peaches have a remarkable influence on its evaluation of cooling characteristics with respect to various cooling strategies. Therefore, to improve the accuracy of simulation results in peaches cooling, the term of heat source was coded as detailed procedures and included into a computational fluid dynamics (CFD) model. By comparing the temperature simulated with and without considering these heat sources, it is found that a reasonable decrease in variations of cooling performances is obtained with sustained increase in air‐inflow velocities. A maximum discrepancy in peaches volume‐weighted average temperature (∆T (vwa‐max)) is mainly concentrated in 0.1–0.3°C when the air‐inflow velocity not exceeds 1.7 m/s, and its corresponded 7/8ths cooling time (SECT) is also prolonged by 1–6 min. This means that, below 1.7 m/s, these heat sources should be added as a term into the heat transfer equations for modifying the mathematical model inside peaches computational domain. Furthermore, the feasibility of this modeling method is confirmed by a great agreement with experiments, and its modified model has a higher accuracy with the decreased RMSE and MAPE values of 6.90%–11.26% and 7.28%–12.95%, respectively. John Wiley and Sons Inc. 2020-10-20 /pmc/articles/PMC7723191/ /pubmed/33312543 http://dx.doi.org/10.1002/fsn3.1951 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Chen, Ying‐Min
Song, Hai‐Yan
Chen, Zhen‐Shi
Zhao, Rui
Su, Qin
Jin, Peng‐Yong
Sun, Yi‐Shu
Wang, Hao
Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
title Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
title_full Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
title_fullStr Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
title_full_unstemmed Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
title_short Sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
title_sort sensitivity analysis of heat and mass transfer characteristics during forced‐air cooling process of peaches on different air‐inflow velocities
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7723191/
https://www.ncbi.nlm.nih.gov/pubmed/33312543
http://dx.doi.org/10.1002/fsn3.1951
work_keys_str_mv AT chenyingmin sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT songhaiyan sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT chenzhenshi sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT zhaorui sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT suqin sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT jinpengyong sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT sunyishu sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities
AT wanghao sensitivityanalysisofheatandmasstransfercharacteristicsduringforcedaircoolingprocessofpeachesondifferentairinflowvelocities