Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
-
Dariusz Góral
,
Franciszek Kluza
Abstract
The study investigated the use of impingement methods for cooling of fruits and vegetables. Raw materials were cooled in air at 0°C temperature flowing from nozzles of 0.02 m diameter with speed in the range of 10–51 ms−1 and for comparing, in the water at the same temperature. Raw mass change, value of heat transfer coefficient in the system and the cooling time were analyzed. The mass losses are dependent on air velocity at the nozzles exit, increase in the cooling air velocity permits a reduction in the losses. The mean value of heat transfer coefficient were found within the 12–44 W(m2 K)−1 range. It was found that the impingement method can be used for rapid cooling of fruits and vegetables, characterizing the process parameters comparable to the cooling of water.
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©2014 by Walter de Gruyter Berlin / Boston
Artikel in diesem Heft
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
Artikel in diesem Heft
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
