Journal
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
Volume 80, Issue -, Pages 120-129Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2017.05.012
Keywords
Stone fruits; Heat transfer; Fourier series; Thermophysical parameters; Surface heat transfer coefficient
Categories
Funding
- INTERACEITUNA
- Spanish Ministry of Environment, Rural and Marine (MARM)
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available