Three-dimensional heat transfer modeling in Japanese Pears (Pyrus pyrifolia) during tempering

Maryam E. Rezagah, Sayaka Ishida, Tanaka Fumihiko, Daisuke Hamanaka, Toshitaka Uchino

研究成果: ジャーナルへの寄稿記事

5 引用 (Scopus)

抄録

This research was conducted to study heat transfer in Japanese pears based on their exact geometry as measured by a 3D laser scanner. Some of the thermal properties of three cultivars of Japanese pear (Pyrus pyrifolia) were measured, boundary conditions were defined and heat transfer modeling was conducted using COMSOL Multiphysics 4.2a software based on the finite element method. The thermal conductivity of each examined cultivar was estimated from the model and found to be 0.66 ± 0.01, 0.56 ± 0.09 and 0.58 ± 0.06 W/m·K for Kosui, Niitaka and Oushu, respectively, which are acceptable comparing to other fruits. The thermal diffusivity of the cultivars was also calculated and was in the range of 1.37 × 10-7 to 1.76 × 10-7 m2/s. Low RMSE values of the model results compared to experimental data were observed. The model was validated with data obtained from a thermal camera and the results showed that the model is successful in predicting the temperature profile inside the fruit at any time.

元の言語英語
ページ(範囲)765-771
ページ数7
ジャーナルFood Science and Technology Research
19
発行部数5
DOI
出版物ステータス出版済み - 12 1 2013

Fingerprint

tempering
Pyrus pyrifolia
Pyrus
Tempering
heat transfer
pears
Hot Temperature
Heat transfer
Fruits
Fruit
cultivars
Thermal diffusivity
Thermal Conductivity
thermal diffusivity
fruits
thermal conductivity
scanners
thermal properties
Thermal conductivity
Thermodynamic properties

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Marketing
  • Industrial and Manufacturing Engineering

これを引用

Three-dimensional heat transfer modeling in Japanese Pears (Pyrus pyrifolia) during tempering. / Rezagah, Maryam E.; Ishida, Sayaka; Fumihiko, Tanaka; Hamanaka, Daisuke; Uchino, Toshitaka.

:: Food Science and Technology Research, 巻 19, 番号 5, 01.12.2013, p. 765-771.

研究成果: ジャーナルへの寄稿記事

Rezagah, Maryam E. ; Ishida, Sayaka ; Fumihiko, Tanaka ; Hamanaka, Daisuke ; Uchino, Toshitaka. / Three-dimensional heat transfer modeling in Japanese Pears (Pyrus pyrifolia) during tempering. :: Food Science and Technology Research. 2013 ; 巻 19, 番号 5. pp. 765-771.
@article{398c757738e146cf8cdd43a8f649b034,
title = "Three-dimensional heat transfer modeling in Japanese Pears (Pyrus pyrifolia) during tempering",
abstract = "This research was conducted to study heat transfer in Japanese pears based on their exact geometry as measured by a 3D laser scanner. Some of the thermal properties of three cultivars of Japanese pear (Pyrus pyrifolia) were measured, boundary conditions were defined and heat transfer modeling was conducted using COMSOL Multiphysics 4.2a software based on the finite element method. The thermal conductivity of each examined cultivar was estimated from the model and found to be 0.66 ± 0.01, 0.56 ± 0.09 and 0.58 ± 0.06 W/m·K for Kosui, Niitaka and Oushu, respectively, which are acceptable comparing to other fruits. The thermal diffusivity of the cultivars was also calculated and was in the range of 1.37 × 10-7 to 1.76 × 10-7 m2/s. Low RMSE values of the model results compared to experimental data were observed. The model was validated with data obtained from a thermal camera and the results showed that the model is successful in predicting the temperature profile inside the fruit at any time.",
author = "Rezagah, {Maryam E.} and Sayaka Ishida and Tanaka Fumihiko and Daisuke Hamanaka and Toshitaka Uchino",
year = "2013",
month = "12",
day = "1",
doi = "10.3136/fstr.19.765",
language = "English",
volume = "19",
pages = "765--771",
journal = "Food Science and Technology Research",
issn = "1344-6606",
publisher = "Japanese Society for Food Science and Technology",
number = "5",

}

TY - JOUR

T1 - Three-dimensional heat transfer modeling in Japanese Pears (Pyrus pyrifolia) during tempering

AU - Rezagah, Maryam E.

AU - Ishida, Sayaka

AU - Fumihiko, Tanaka

AU - Hamanaka, Daisuke

AU - Uchino, Toshitaka

PY - 2013/12/1

Y1 - 2013/12/1

N2 - This research was conducted to study heat transfer in Japanese pears based on their exact geometry as measured by a 3D laser scanner. Some of the thermal properties of three cultivars of Japanese pear (Pyrus pyrifolia) were measured, boundary conditions were defined and heat transfer modeling was conducted using COMSOL Multiphysics 4.2a software based on the finite element method. The thermal conductivity of each examined cultivar was estimated from the model and found to be 0.66 ± 0.01, 0.56 ± 0.09 and 0.58 ± 0.06 W/m·K for Kosui, Niitaka and Oushu, respectively, which are acceptable comparing to other fruits. The thermal diffusivity of the cultivars was also calculated and was in the range of 1.37 × 10-7 to 1.76 × 10-7 m2/s. Low RMSE values of the model results compared to experimental data were observed. The model was validated with data obtained from a thermal camera and the results showed that the model is successful in predicting the temperature profile inside the fruit at any time.

AB - This research was conducted to study heat transfer in Japanese pears based on their exact geometry as measured by a 3D laser scanner. Some of the thermal properties of three cultivars of Japanese pear (Pyrus pyrifolia) were measured, boundary conditions were defined and heat transfer modeling was conducted using COMSOL Multiphysics 4.2a software based on the finite element method. The thermal conductivity of each examined cultivar was estimated from the model and found to be 0.66 ± 0.01, 0.56 ± 0.09 and 0.58 ± 0.06 W/m·K for Kosui, Niitaka and Oushu, respectively, which are acceptable comparing to other fruits. The thermal diffusivity of the cultivars was also calculated and was in the range of 1.37 × 10-7 to 1.76 × 10-7 m2/s. Low RMSE values of the model results compared to experimental data were observed. The model was validated with data obtained from a thermal camera and the results showed that the model is successful in predicting the temperature profile inside the fruit at any time.

UR - http://www.scopus.com/inward/record.url?scp=84891872138&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84891872138&partnerID=8YFLogxK

U2 - 10.3136/fstr.19.765

DO - 10.3136/fstr.19.765

M3 - Article

AN - SCOPUS:84891872138

VL - 19

SP - 765

EP - 771

JO - Food Science and Technology Research

JF - Food Science and Technology Research

SN - 1344-6606

IS - 5

ER -