Abstract
Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7. The simulations were used to investigate whether FIR heating is a useful alternative to conventional heating for surface decontamination of strawberry. The resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s -1), depending on the heater temperature used. Compared to water submersion heating, the FIR heating rates were more than 5 times smaller and the FIR surface temperature uniformity was inferior. Furthermore, fast submersion heating can be achieved at much lower temperatures (< 50°C). Therefore, the practical use of FIR for the purpose of surface decontamination seems limited. Periodic FIR heating and other configurations need to be investigated to be conclusive.
| Original language | English |
|---|---|
| Title of host publication | III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT |
| Publisher | International Society for Horticultural Science |
| Pages | 205-211 |
| Number of pages | 7 |
| ISBN (Print) | 9789066055186 |
| DOIs | |
| Publication status | Published - Jan 1 2005 |
| Externally published | Yes |
Publication series
| Name | Acta Horticulturae |
|---|---|
| Volume | 674 |
| ISSN (Print) | 0567-7572 |
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All Science Journal Classification (ASJC) codes
- Horticulture
Cite this
Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination. / Verboven, Pieter; Fumihiko, Tanaka; Scheerlinck, Nico; Morita, Kazuo; Nicolaï, Bart.
III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT. International Society for Horticultural Science, 2005. p. 205-211 (Acta Horticulturae; Vol. 674).Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
}
TY - GEN
T1 - Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination
AU - Verboven, Pieter
AU - Fumihiko, Tanaka
AU - Scheerlinck, Nico
AU - Morita, Kazuo
AU - Nicolaï, Bart
PY - 2005/1/1
Y1 - 2005/1/1
N2 - Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7. The simulations were used to investigate whether FIR heating is a useful alternative to conventional heating for surface decontamination of strawberry. The resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s -1), depending on the heater temperature used. Compared to water submersion heating, the FIR heating rates were more than 5 times smaller and the FIR surface temperature uniformity was inferior. Furthermore, fast submersion heating can be achieved at much lower temperatures (< 50°C). Therefore, the practical use of FIR for the purpose of surface decontamination seems limited. Periodic FIR heating and other configurations need to be investigated to be conclusive.
AB - Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection-diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7. The simulations were used to investigate whether FIR heating is a useful alternative to conventional heating for surface decontamination of strawberry. The resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2 m s -1), depending on the heater temperature used. Compared to water submersion heating, the FIR heating rates were more than 5 times smaller and the FIR surface temperature uniformity was inferior. Furthermore, fast submersion heating can be achieved at much lower temperatures (< 50°C). Therefore, the practical use of FIR for the purpose of surface decontamination seems limited. Periodic FIR heating and other configurations need to be investigated to be conclusive.
UR - http://www.scopus.com/inward/record.url?scp=34248227512&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=34248227512&partnerID=8YFLogxK
U2 - 10.17660/ActaHortic.2005.674.23
DO - 10.17660/ActaHortic.2005.674.23
M3 - Conference contribution
AN - SCOPUS:34248227512
SN - 9789066055186
T3 - Acta Horticulturae
SP - 205
EP - 211
BT - III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT
PB - International Society for Horticultural Science
ER -