Numerical Simulation of Pre-cooling Process of Longan in Small Packing Box

doi:10.7506/spkx1002-6630-201012067

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (12): 288-292.doi: 10.7506/spkx1002-6630-201012067

• Packaging & Storage • Previous Articles Next Articles

Numerical Simulation of Pre-cooling Process of Longan in Small Packing Box

MENG Zhi-feng1，SHEN Wu-xiong1，XIANG Hong1，YANG Zhou2，ZHOU Jia-hua1,*

1. College of Food Science, South China Agricultural University, Guangzhou 510642, China；
2. College of Engineering, South China Agricultural University, Guangzhou 510642, China

Received:2009-09-27 Online:2010-06-15 Published:2010-12-29
Contact: ZHOU Jia-hua E-mail:jiahuazhou@scau.edu.cn

Abstract

Abstract:

Finite element analysis was used to simulate the effects of cool air temperature and velocity on the pre-cooling process of longan in a small packing box in order to explore the temperature profile of longan located at different space positions. The simulated data agreed with the experimental ones well. The biggest temperature difference between the simulated and the experimental data was around 3.5 ℃. When the cool air velocity used was 1 m/s, longan cooled rapidly and less energy was consumed and the 7/8 cooling time required was at least 35 min at 5 ℃ cool air temperature.

Key words: longan, pre-cooling, model, numerical simulation

CLC Number:

TK123

MENG Zhi-feng1，SHEN Wu-xiong1，XIANG Hong1，YANG Zhou2，ZHOU Jia-hua1,*. Numerical Simulation of Pre-cooling Process of Longan in Small Packing Box[J]. FOOD SCIENCE, 2010, 31(12): 288-292.

[1]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[2]	LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin. Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides [J]. FOOD SCIENCE, 2021, 42(5): 340-348.
[3]	SHI Jiayi, ZHANG Ran, LIANG Fuqiang, CHENG Yuxin, ZHANG Tai. Screening of α-Glucosidase Inhibitors from Cereal Phytochemicals and Underlying Molecular Mechanism [J]. FOOD SCIENCE, 2021, 42(5): 9-16.
[4]	LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli. Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage [J]. FOOD SCIENCE, 2021, 42(5): 32-38.
[5]	DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan. Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor) [J]. FOOD SCIENCE, 2021, 42(2): 185-192.
[6]	LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong. Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System [J]. FOOD SCIENCE, 2021, 42(2): 30-35.
[7]	WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu. Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion [J]. FOOD SCIENCE, 2021, 42(2): 283-290.
[8]	WANG Hongli, WANG Xichang, SHI Wenzheng, ZHOU Fen, WANG Yueke. Recent Progress on Shelf-Life Prediction of Aquatic Products during Storage and Transportation [J]. FOOD SCIENCE, 2021, 42(15): 261-268.
[9]	ZHANG Buke, SHI Jun, PAN Yingjie, ZHAO Yong, LIU Haiquan. Growth Heterogeneity of Vibrio parahaemolyticus under Different Oligotrophic Conditions [J]. FOOD SCIENCE, 2021, 42(14): 54-61.
[10]	ZHAO Xue, JIN Xindi, LIU Bin, ZHAO Xubo. Prediction Model Construction for Aspergillus flavus Growth and Toxin Accumulation in Chili Powder [J]. FOOD SCIENCE, 2021, 42(14): 62-69.
[11]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[12]	BAI Xue, CHEN Yu, ZHAO Lijun, ZHANG Jing. Residual Pattern and Predicting Modeling of Florfenicol in Eggs and Body Tissues of Laying Hens [J]. FOOD SCIENCE, 2021, 42(13): 26-33.
[13]	WU Jinhong, YANG Danlu, ZHOU Mi, CHEN Xu, CAI Xixi, SHI Yi, YANG Fujia, WANG Shaoyun, XU Jingshen, ZHANG Heng. Advances in Understanding the Theoretical Mechanism of the Interaction between Antifreeze Proteins and the Ice-Water Interface Layer [J]. FOOD SCIENCE, 2021, 42(11): 244-252.
[14]	ZHAO Wei, ZHANG Feng, ZHANG Heping, ZHAO Guofen. Conversion of Linoleic Acid to Conjugated Linoleic Acid by Lactobacillus plantarum p-8 [J]. FOOD SCIENCE, 2021, 42(10): 94-103.
[15]	LI Linqiong, HONG Jing, ZHANG Aijing, WANG Pengjie, GAO Yulong. Acid Resistance in Salmonella typhimurium Induced by Culture in the Presence of Organic Acids [J]. FOOD SCIENCE, 2021, 42(1): 33-40.

Numerical Simulation of Pre-cooling Process of Longan in Small Packing Box

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments