Mathematical modeling for heat conduction in stone fruits

被引：9

作者：

Cuesta, F. J. ^{[1
]}

Alvarez, M. D. ^{[2
]}

机构：

[1] CSIC, Inst Food Sci Technol & Nutr ICTAN, Dept Prod, Jose Antonio Nouais 10, E-28040 Madrid, Spain

[2] CSIC, Inst Food Sci Technol & Nutr ICTAN, Dept Characterizat Qual & Safety, Jose Antonio Nouais 10, E-28040 Madrid, Spain

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2017年 / 80卷

关键词：

Stone fruits; Heat transfer; Fourier series; Thermophysical parameters; Surface heat transfer coefficient; EFFECTIVE THERMAL-CONDUCTIVITY; PLUMS PRUNUS-DOMESTICA; MASS-TRANSFER; PHYSICAL PRETREATMENT; FOOD-PRODUCTS; TRANSFER COEFFICIENTS; SPHERICAL GEOMETRY; GENERAL-GEOMETRY; DRYING KINETICS; CHILLING TIMES;

D O I：

10.1016/j.ijrefrig.2017.05.012

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Stone fruit is cooled after harvesting to extend its shelf life and prevent postharvest losses. Because it is quickly subject to chilling injuries at inappropriate temperatures, its thermal properties should be known in order to design an optimum cooling process. However, how long does it take for an olive to reach its storage temperature at the stone-pulp interface? This paper proposes approximated equations as a model for predicting cooling times at the stone-pulp interface and for measuring the thermal diffusivity of the pulp and the external heat transfer coefficient. The model is based on a solution in Fourier series for the conduction of heat in spheres with an inner concentric, insulating spherical core, as a model of conduction of heat in stone fruits. (C) 2017 Elsevier Ltd and IIR. All rights reserved.

引用

页码：120 / 129

页数：10

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