Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination

Pieter Verboven, Tanaka Fumihiko, Nico Scheerlinck, Kazuo Morita, Bart Nicolaï

Research output: Chapter in Book/Report/Conference proceedingConference contribution

2 Citations (Scopus)

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 languageEnglish
Title of host publicationIII International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT
PublisherInternational Society for Horticultural Science
Pages205-211
Number of pages7
ISBN (Print)9789066055186
DOIs
Publication statusPublished - Jan 1 2005
Externally publishedYes

Publication series

NameActa Horticulturae
Volume674
ISSN (Print)0567-7572

Fingerprint

infrared radiation
decontamination
strawberries
heat
convection
heaters
air flow
spoilage
heat transfer
surface temperature
shelf life
temperature
heat treatment

All Science Journal Classification (ASJC) codes

  • Horticulture

Cite this

Verboven, P., Fumihiko, T., Scheerlinck, N., Morita, K., & Nicolaï, B. (2005). Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination. In III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT (pp. 205-211). (Acta Horticulturae; Vol. 674). International Society for Horticultural Science. https://doi.org/10.17660/ActaHortic.2005.674.23

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 proceedingConference contribution

Verboven, P, Fumihiko, T, Scheerlinck, N, Morita, K & Nicolaï, B 2005, Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination. in III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT. Acta Horticulturae, vol. 674, International Society for Horticultural Science, pp. 205-211. https://doi.org/10.17660/ActaHortic.2005.674.23
Verboven P, Fumihiko T, Scheerlinck N, Morita K, Nicolaï B. Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination. In 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). https://doi.org/10.17660/ActaHortic.2005.674.23
Verboven, Pieter ; Fumihiko, Tanaka ; Scheerlinck, Nico ; Morita, Kazuo ; Nicolaï, Bart. / Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination. III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT. International Society for Horticultural Science, 2005. pp. 205-211 (Acta Horticulturae).
@inproceedings{5dce55a89e6c47bdb8603dd240e2c0cf,
title = "Monte Carlo CFD simulation of FIR and convection heating of strawberry for surface decontamination",
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.",
author = "Pieter Verboven and Tanaka Fumihiko and Nico Scheerlinck and Kazuo Morita and Bart Nicola{\"i}",
year = "2005",
month = "1",
day = "1",
doi = "10.17660/ActaHortic.2005.674.23",
language = "English",
isbn = "9789066055186",
series = "Acta Horticulturae",
publisher = "International Society for Horticultural Science",
pages = "205--211",
booktitle = "III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT",
address = "Belgium",

}

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 -