Mathematical simulation on the surface temperature variation of fresh-cut leafy vegetable during vacuum cooling

被引：24

作者：

Song, Xiao-yan ^{[1
]}

Liu, Bao-lin ^{[1
]}

Jaganathan, Ganesh K. ^{[1
]}

机构：

[1] Univ Shanghai Sci & Technol, Inst Cryobiol & Food Freezing, 516 Jungong Rd, Shanghai 200093, Peoples R China

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2016年 / 65卷

基金：

中国博士后科学基金;

关键词：

COMSOL; Numerical model; Heat transfer; Fresh-cut leaf; Vacuum cooling; HEAT-TRANSFER; MASS-TRANSFER; COOKED BEEF; PRESSURE; INDUSTRY; JOINTS; RATES;

D O I：

10.1016/j.ijrefrig.2015.12.009

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

A numerical simulation by using a commercial software named COMSOL MULTIPHYSICS@ V4.4 was carried out to predict the heat transfer process in fresh-cut leaves of Brassica chinensis during vacuum cooling. The temperature distribution and the average surface temperatures of the leafy part and the petiole were predicted and compared with the experimental data. Both the experimental and simulated results followed the same time-temperature curves. The evaluated results show that the R-2 values were 0.9837 and 0.9876 for the average surface temperatures of the leafy part and the petiole, respectively. Further, the maximum differences between the experimental and simulated average surface temperatures at any time did not exceed 0.91 degrees C and 0.83 degrees C for the leafy part and the petiole, respectively. This indicates that the simulation outcomes are in great agreement with the experimental results. (C) 2015 Elsevier Ltd and HR. All rights reserved.

引用

页码：228 / 237

页数：10

共 49 条

[1] Colour changes of fresh-cut leafy vegetables during storage
Ferrante, A.
Incrocci, L.
Maggini, R.
Serra, G.
Tognoni, F.
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2004, 2 (3-4): : 40 - 44
[2] Temperatures experienced by fresh-cut leafy greens during retail storage and display
Brown, W.
Ryser, E.
Gorman, L.
Steinmaus, S.
Vorst, K.
III INTERNATIONAL CONFERENCE ON FRESH-CUT PRODUCE: MAINTAINING QUALITY AND SAFETY, 2016, 1141 : 103 - 107
[3] Hygienic level and surface contamination in fresh-cut vegetable production plants
Lehto, Marja
Kuisma, Risto
Maatta, Jenni
Kymalainen, Hanna-Riitta
Maki, Maarit
FOOD CONTROL, 2011, 22 (3-4) : 469 - 475
[4] Quality changes during storage of fresh-cut or intact Swiss chard leafy vegetables
Ferrante, A.
Incrocci, L.
Serra, G.
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2008, 6 (3-4): : 60 - 62
[5] Survey of temperature and consumption patterns of fresh-cut leafy green salads:: Risk factors for listeriosis
Carrasco, E.
Perez-Rodriguez, F.
Valero, A.
Garcia-Gimeno, R. M.
Zurera, G.
JOURNAL OF FOOD PROTECTION, 2007, 70 (10) : 2407 - 2412
[6] Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables
Gombas, D.
Luo, Y.
Brennan, J.
Shergill, G.
Petran, R.
Walsh, R.
Hau, H.
Khurana, K.
Zomorodi, B.
Rosen, J.
Varley, R.
Deng, K.
JOURNAL OF FOOD PROTECTION, 2017, 80 (02) : 312 - 330
[7] Transit temperatures experienced by fresh-cut leafy greens during cross-country shipment
Brown, W.
Ryser, E.
Gorman, L.
Steinmaus, S.
Vorst, K.
FOOD CONTROL, 2016, 61 : 146 - 155
[8] Effect of vacuum impregnation on enzymatic browning of fresh-cut potatoes during refrigerated storage
Zhao, Wenting
Wang, Yue
Ma, Yue
Liang, Hao
Zhao, Xiaoyan
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (02): : 983 - 994
[9] Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale
Petri, E.
Virto, R.
Mottura, M.
Parra, J.
JOURNAL OF FOOD PROTECTION, 2021, 84 (09) : 1592 - 1602
[10] Effect of calcium treatment temperature on fresh-cut cantaloupe melon during storage
Lamikanra, O
Watson, MA
JOURNAL OF FOOD SCIENCE, 2004, 69 (06) : C468 - C472

← 1 2 3 4 5 →