Heat Analysis of Air Cooling of Strawberry ―Determination of Effective Heat Transfer Coefficient―

Shun Ichiro Tanaka, Fumihiko Tanaka, Shi Qing Wang, Kazuo Morita

研究成果: ジャーナルへの寄稿記事

抄録

A finite element method (FEM) was applied to solve a heat transfer equation in the strawberry fruit, Toyonoka, assuming the modified heat transfer coefficient between strawberry fruit and cooling air at 0°C. We predicted the temperature distribution in a strawberry fruit cooled in an air flow and obtained the relationship between the modified heat transfer coefficient and the air velocity in the range of 0.1 m/s to 2.9 m/s. The results revealed that, 1) predicted temperature of strawberry fruit was closely matched with observed data. The cooling rate of strawberry fruit was the smallest near the center of the maximum radius section. It is the center point of strawberry during cooling operation, 2) the following empirical equation is used to calculate the modified heat transfer coefficient between strawberry fruit and cooling air at various air velocity from 0.1 m/s to 2.9 m/s: h=-3.97 v2+55.3 v+50.0.

元の言語英語
ページ(範囲)440-444
ページ数5
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
45
発行部数7
DOI
出版物ステータス出版済み - 1 1 1998

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Fragaria
heat transfer coefficient
strawberries
cooling
Hot Temperature
Air
Fruit
heat
air
fruits
Temperature
air flow
heat transfer
temperature

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Heat Analysis of Air Cooling of Strawberry ―Determination of Effective Heat Transfer Coefficient―. / Tanaka, Shun Ichiro; Tanaka, Fumihiko; Wang, Shi Qing; Morita, Kazuo.

:: Nippon Shokuhin Kagaku Kogaku Kaishi, 巻 45, 番号 7, 01.01.1998, p. 440-444.

研究成果: ジャーナルへの寄稿記事

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abstract = "A finite element method (FEM) was applied to solve a heat transfer equation in the strawberry fruit, Toyonoka, assuming the modified heat transfer coefficient between strawberry fruit and cooling air at 0°C. We predicted the temperature distribution in a strawberry fruit cooled in an air flow and obtained the relationship between the modified heat transfer coefficient and the air velocity in the range of 0.1 m/s to 2.9 m/s. The results revealed that, 1) predicted temperature of strawberry fruit was closely matched with observed data. The cooling rate of strawberry fruit was the smallest near the center of the maximum radius section. It is the center point of strawberry during cooling operation, 2) the following empirical equation is used to calculate the modified heat transfer coefficient between strawberry fruit and cooling air at various air velocity from 0.1 m/s to 2.9 m/s: h=-3.97 v2+55.3 v+50.0.",
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