Cooling and freezing of cashew apple using computational fluid dynamics: The effect of the moisture content

被引：0

作者：

Vanderson A.A.B. ^{[1
]}

Robson A.Q. ^{[1
]}

Hallyson G.G.M.L. ^{[1
]}

Raimundo P.F. ^{[2
]}

Ana R.C.L. ^{[1
]}

Joselito B.S.J. ^{[3
]}

Antonio G.B.L. ^{[1
]}

机构：

[1] Department of Mechanical Engineering, Federal University of Campina Grande (UFCG), Campina Grande, 58429-900, Paraiba

[2] Department of Agricultural Sciences, State University of Paraiba (UEPB), Catolé do Rocha, 58884-000, PB

[3] Department of Food Engineering, Federal University of Campina Grande (UFCG), Campina Grande, 58429-900, PB

来源：

Defect and Diffusion Forum | 2020年 / 399卷

关键词：

Cashew apple; Moisture content and CFX; Numerical; Temperature;

D O I：

10.4028/www.scientific.net/DDF.399.190

中图分类号：

学科分类号：

摘要：

Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. Freezing is one the most efficient methods for conservationof biological products, especially, fruits and vegetables. Then, the optimizationof the freezing process by numerical simulation is crucial. In this sense, the objective of this work was to investigate the influence of the moisture content on the cooling and freezing processes of cashew appleby using thecomputational fluid dynamics technique. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the fruitduring these processes are presented and analyzed. It was verified that the variation inthe initial moisture content had small effect in the total time of the process, however the samples with higher moisture content presented higher heat transfer rate during the cooling period and lesser during the freezing period. © 2020 Trans Tech Publications Ltd, Switzerland.

引用

页码：190 / 195

页数：5

共 12 条

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