Journal
FOOD CONTROL
Volume 22, Issue 8, Pages 1393-1399Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2011.02.019
Keywords
Direct numerical simulation; Forced-air precooling; Temperature distribution; Cooling uniformity; Ventilated package design
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Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Ministry of Science, Research and Technology of Iran
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The influence of different package vent configurations, including ventilated packages with 1, 3 and 5 vents, on produce temperature distribution during forced convection cooling of produce was investigated by mathematical modeling of simultaneous airflow and heat transfer. Generally, produce cooling uniformity was increased by increasing the number of vents from 1 to 5. Produce cooling heterogeneity increased until about 90 min cooling and subsequently decreased with further cooling in all 3 ventilated packages. The methodology developed in this study can be used as a design tool to provide homogeneous temperature distribution in ventilated packages during forced convection cooling of produce. (C) 2011 Elsevier Ltd. All rights reserved.
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