### 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 v^{2}+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 |

巻 | 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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### All Science Journal Classification (ASJC) codes

- Food Science

### これを引用

*Nippon Shokuhin Kagaku Kogaku Kaishi*,

*45*(7), 440-444. https://doi.org/10.3136/nskkk.45.440

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

研究成果: ジャーナルへの寄稿 › 記事

*Nippon Shokuhin Kagaku Kogaku Kaishi*, 巻. 45, 番号 7, pp. 440-444. https://doi.org/10.3136/nskkk.45.440

}

TY - JOUR

T1 - Heat Analysis of Air Cooling of Strawberry ―Determination of Effective Heat Transfer Coefficient―

AU - Tanaka, Shun Ichiro

AU - Tanaka, Fumihiko

AU - Wang, Shi Qing

AU - Morita, Kazuo

PY - 1998/1/1

Y1 - 1998/1/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85024733194&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85024733194&partnerID=8YFLogxK

U2 - 10.3136/nskkk.45.440

DO - 10.3136/nskkk.45.440

M3 - Article

AN - SCOPUS:85024733194

VL - 45

SP - 440

EP - 444

JO - Nippon Shokuhin Kagaku Kogaku Kaishi

JF - Nippon Shokuhin Kagaku Kogaku Kaishi

SN - 1341-027X

IS - 7

ER -