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H ea t transfer characteristics d urin g air precooling of strawberries
D . R . G i i e m e s , M . E . P i r o v a n i a n d J . H . D i P e n t i m a
I n s t i t u t o d e T e c n o l o g i a d e A l i m e n t o s , U n i v e r s i d a d N a c i o n a l d e l L i to r a l , C . C o r r e o s 4 2 8 ,
3 0 0 0 S a n t a F e , A r g e n t i n a
R e c e i v e d 6 J a n u a r y 1 9 8 8 ; r e v is e d 1 8 J u l y 1 9 8 8
He at transf er chara cteristics during air prec oolin g of strawberries were studied. Effective surface hea t transfer
coefficients were determ ined an d a
N u - R e
correla t ion w hich includes the effect of mois ture e vapor at ion w as
developed. The m ean value of f ilm coefficients obtaine d for s t rawberries were 16 to 25 ~ higher than those
pred ic ted by the cor re la tion o f McA dam s for sphe res coo led on ly by convec t ion . F ur the rm ore , a geom et ry
analysis fo r strawberries was carried ou t when de term ining surface heat transfer coefficients. It was conclu ded
that for pract ical appl icat ions s t rawberries may be acceptably considered as spheres, s ince correct ion for
anomalous shape does not cause significant differences.
Keywords: foo d products;hea t transfer; precooling;strawberries)
C a r a c t e r i s t i q u e s d u t r a n s f e r t d e c h a l e u r a u c o u r s d e l a
p rrr f rigrrat ion p a r a i r d e s f ra i ses
n a btudib les caract~ristiques du tran sfert de chaleu r au cours de la prbrbfrigbration p ar air des fraises. L es
coefficients effecti fs d e transfe rt de chaleu r superficiel on t btb d~terminbs e t une corrblation N u - R e c ompr e nan t
l ' influence d e l '~vaporation d'eau a btb btablie. La valeur mo yen ne des coefficients pell iculaires obte nus po ur les
fraises b ta i t supbrieure d e 16 ~ 25 ~ ce lle pr~vue par la corrblat ion de M c Ad am s pour des sphbres re froid ies par
convect ion pure . D e plus , une analyse gbom~tr ique des f ra ises a ~tb e ffectube en dbterminant les coef fic ients de
transfe rt de chaleur superficiel . O n a conclu que pour les applications pratiqu es les frais es pouv aient ~tre
considbrbes de fa fon acceptable com me des sphbres puisque la correc t ion pour les forme s anorma les ne donne pas
de diffbrences significatives.
(Mots cl~s: produits alimentaires; transfert de chaleur; p rrr6frigrration; fraises)
T h e f re e z in g o f s t r a w b e r r i es b y I Q F t e c h n o l o g y
( i n d i v i d u a l l y q u i c k f r e e z in g ) p r e s e n t s s o m e d i f f i cu l t ie s d u e
t o t h e t e n d e r n e s s a n d h i g h p e r i s h a b i l i t y o f t h e s e f r u i t s 1 .
T h e r e f o r e , t h e r e i s a t r e n d t o p r e c o o l t h e m i n o r d e r t o
i n c r e a se t h e i r f ir m n e s s , t o p r o d u c e a h i g h q u a l i t y p r o d u c t .
P r e c o o l i n g i m p r o v e s e f fi c ie n c y o f t h e f r e ez i n g o p e r a t i o n ,
a n d f r e e z e r c a p a c i t y i s i n c r ea s e d d u e t o s h o r t e r d w e l l
t im es .
A w a y t o a t t a i n t h a t p u r p o s e i s t o u s e a t u n n e l w h e r e a i r
i s f o r c e d u p t h r o u g h t h e s t r a w b e r r i e s m o v i n g
c o n t i n u o u s l y o n a b e l t c o n v e y o r . W h e n f r u it s a r e
p r e c o o l e d b y t h i s m e t h o d , h e a t i s r e m o v e d b y c o n v e c t i v e
h e a t t r a n s f e r f r o m t h e p r o d u c t s u r f a c e t o t h e c o o l i n g
m e d i u m w h i l e m o i s t u r e e v a p o r a t i o n p r o d u c e s a n
a d d i t i o n a l c o o l i n g e f f e c t2-4.
H e a t t r a n s f e r c h a r a c t e r i s t i c s d u r i n g a i r - c o o l i n g o f
s t r a w b e r r ie s a r e i m p o r t a n t f o r a p r o p e r d e s i g n
a n d
o p e r a t i o n o f s u c h s y st e m s . E m p i r i c a l e q u a t i o n s t o p r e d i c t
s u r f a c e h e a t t r a n s f e r c o e f f i c i e n t s a r e o n l y v a l i d w h e n h e a t
t r a n s f e r i s b y c o n v e c t i o n 5 .
T h e b e s t w a y t o a c c o u n t f o r th e e v a p o r a t i o n c o o l i n g
e ff e ct i s t h r o u g h a s e p a r a t e f u n c t i o n b a s e d o n t h e
e v a p o r a t i o n c o e f fi c ie n t f o r t h e
p r o d u c t a n d
t h e
t e m p e r a t u r e a n d h u m i d i t y o f t h e a ir . H o w e v e r , t h is is
m o r e c o m p l i c a t e d a n d i s h a r d e r t o c o m m u n i c a t e t o t h e
r e f r i g e r a t i o n i n d u s t r y . H e n c e , e f f e c ti v e s u r f a c e h e a t
t r a n s f e r c o e f f i c i e n t s w h i c h i n c l u d e t h e e f f e c t o f m o i s t u r e
e v a p o r a t i o n w e r e p r o p o s e d . A p r o b l e m w i t h t h e e f fe c ti v e
' h ' is t h a t i t c h a n g e s w i t h t h e h u m i d i t y l ev e l o f t h e c o o l i n g
a i r . T h i s i s n o t a s c r i t i c a l w i t h s i n g l e p r o d u c t s a s i t i s w i t h
p r o d u c t s i n b u l k o r l a r g e c o n t a i n e r s .
E f f e c ti v e v a l u e s o f s u r f a c e h e a t t r a n s f e r c o e f f i c ie n t s (h )
o r
N u - R e
t y p e c o r r e l a t i o n s f o r t h e c o o l i n g o f m a n y f r u it s
a n d
v e g e t a b le s h a v e b e e n r e p o r t e d 6 -a . H o w e v e r , d a t a
r e f e r r e d t o s t r a w b e r r i e s i n p a r t i c u l a r a r e s c a r c e .
T h e r e f o r e , t h e o b j e c t iv e s o f th i s s t u d y w e r e t o d e t e r m i n e
t h e e f f ec t i ve v a l u e s o f s u r f a c e h e a t t r a n s f e r c o e f f i c ie n t s
d u r i n g a i r p r e c o o l i n g o f s t r a w b e r r i e s a n d t h e e f f ec t o f
m o i s t u r e e v a p o r a t i o n o n t h e m , t o d e v e l o p a N u - R e
c o r r e l a t i o n w h i c h i n c l u d e s t h e e f fe c t o f m o i s t u r e
e v a p o r a t i o n a n d t o p e r f o r m a g e o m e t r i c a n a l y s i s u s i n g
a c r y l ic p la s t ic m o d e l s , in o r d e r t o c o n s i d e r a n o m a l o u s
s t r a w b e r r y s h a p e s.
M a t e r i a ls a n d m e t h o d s
T h e o r e t i c a l c o n s i d e r a t io n s
C o r r e l a t i o n t o e s t i m a t e s u r f a c e h e a t t r a n s f e r
c oe f f i c i e n t s . T o e s t i m a t e s u r f a c e h e a t t r a n s f e r
c o e f f i c ie n t s (h ) in f o r c e d - a i r c o o l i n g o f a s p h e r e , t h e w e l l -
k n o w n r e l at i o ns h i p o f M c A d a m s w a s u s e d :
N u = 0 . 3 7 R e ° ' 6 (1)
w h e r e N u i s t h e N u s s e l t n u m b e r ( h D / k a ) a n d R e i s the
R e y n o l d s n u m b e r
( Dv ap~ / 1~) .
0140--7007/89/030169~)5503.00
© 1989 Butterworth & Co (Publishers) Ltd and IIR Rev . Int . Fro id 1 9 8 9 Vol 1 2 Ma i 16 9
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Air p recoo l ing o f strawberries:
D .
R. Gilemes
et a l .
N o m e n c l a t u r e
A Di m ens i on l ess d i s t anc e r a t i o , (Area 1 ) /h i 2
B D i m e n s i o n l e s s d i s t a n c e r a t i o , ( A r e a 2 ) /h i 2
B i B i o t n u m b e r
C F u n c t i o n f r o m t h e g e n e r a l e q u a t i o n p r e s e n -
t e d b y S m i t h
et al.
C , ( x ) F u n c t i o n o f th e g e o m e t r y , p o si ti o n a n d B i o t
n u m b e r
D D i a m e t e r f o r s p h e r e s o r ( 2.l ) f o r a n o m a l o u s
s h a p e s ( m )
F o F o u r i e r n u m b e r
G G e o m e t r y i n d ex
h Sur face hea t t r ans fe r coef f i c i en t
( W m - 2 ° C - 1)
k T h e r m a l c o n d u c t i v i ty ( W m - 1 o c - 1)
/ Ch arac t e r i s t i c l eng t h (m)
M ~ S q u a r e o f t h e f ir s t r o o t o f t h e t r a n s c e n d e n -
t a l e q u a t i o n a p p r o p r i a t e t o t h e g i v e n
g e o m e t r y
N u N u s s e l t n u m b e r
r C o r r e l a t i o n c o e f f ic i e n t
R O u t s i d e r a d i u s o f s p h e r e s ( m )
R e R e y n o ld s n u m b e r
R~q Eq u i va l e n t r ad i u s (m)
t T e m p e r a t u r e ( °C )
T D i m e n s i o n l e s s t e m p e r a t u r e r a t i o a s a f u n c -
t i o n o f t im e a n d p o s i t i o n w i t h i n t h e s o l i d
v Vel oc i t y (m s - t )
W W a t e r c o n t e n t ( ~o b y w e i g h t )
x G e n e r i c a l p o s i t i o n
Greek le t ters
T h e r m a l d i f fu s i v it y ( m 2 s - ~
0 Ti m e ( s)
2 , n t h r o o t o f t h e t r a n s c e n d e n t a l e q u a t i o n
k t Vi scos i t y (kg m - 1 s - l )
p D e n s i t y ( k g m - 3 )
Subscr ip t s
a Ai r
acr Acry l i c p l as t i c
s S t r a w b e r r i e s
i I n i ti a l u n i f o r m t e m p e r a t u r e o f t h e p r o d u c t
Iv C o n s t a n t t e m p e r a t u r e o f s u r r o u n d i n g
e n v i r o n m e n t
1
Exper im enta l m e thod to de term ine sur face heat t rans fer
coefficients. A m e t h o d w h i c h in v o l ve s th e m e a s u r e m e n t
o f t h e t e m p e r a t u r e v a r i a t i o n d u r i n g t h e t r a n s i e n t c o o l i n g
o f a b o d y w a s u s e d . T h e t e m p e r a t u r e r e s p o n s e a s a
f u n c t i o n o f t i m e a t a n y p o s i t i o n w i t h i n a s p h e r e
u n d e r g o i n g t r a n s i e n t h e a t e x c h a n g e t a k e s t h e f o l l o w i n g
f o r m 9 :
T - t - t o o _ ~ , C . ~. ,e x p ( - A z . ) ~ O / R z (2)
t i - - too .= t
w h e r e t h e t r a n s c e n d e n t a l r o o t e q u a t i o n i s :
B i = 1 - 2 . c o t 2 . ( 3)
Af t e r F o = 0 .20 t he se r ies so l u t i on c onve rges r a p i d l y ,
a n d t h e t e m p e r a t u r e r a t i o c a n b e e v a l u a t e d a c c u r a te l y b y
t h e u s e o f t h e f i rs t te r m o n l y . T h e t e c h n i q u e t o e v a l u a t e h
f r o m c o o l i n g c u r v e s i n v o l v e s t h e a s s u m p t i o n t h a t t h e
s e c o n d a n d h i g h e r te r m s i n t h e s u m m a t i o n o f E q u a t i o n ( 2)
a r e n e g l i g ib l e a f t e r s o m e t i m e h a s e l a p s e d . T h e r e f o r e , t h e
e q u a t i o n b e c o m e s :
T t - t o o - C l , x e X p ( - 2 ~ ) o ~ O / R 2
(4)
t i - - t ~
A s t r a i gh t l i ne wi t h a s l ope o f - 2 2 c t / R 2 i s o b ta i n e d b y
p l o t t i n g th i s e q u a t i o n o n s e m i - l o g p a p e r . T h e n , t h e
e x p e r i m e n t a l c o o l i n g c u r v e i s a l s o p l o t t e d o n s e m i - l o g
p a p e r . F r o m t h e s l o p e o f t h i s l i n e a n d t h e p r o p e r t i e s o f t h e
p r o d u c t , 22 c a n b e e v a l u a t e d . F r o m 21 a n d E q u a t i o n ( 3) ,
t h e B i o t n u m b e r a n d h c a n b e c a l c u la t e d .
F o r t h o s e c a s e s i n w h i c h w a t e r l o s s o c c u r s , t h e h e a t
t r ans fer coef f i c i en t s wi l l be ' e f f ec t i ve ' , because t hey wi l l
i n c l u d e e v a p o r a t i v e c o o l i n g .
Geom etry analys i s . T h e c o r r e c t i o n f o r n o n - s p h e r i c a l
s h a p e o f s tr a w b e r ri e s w a s m a d e b y a p p l y i n g t h e
p r o c e d u r e d e v e l o pe d b y S m i t h et al .l o,a 1. I t i s b a s e d o n a
d i m e n s i o n a l p a r a m e t e r d e f i n e d a s t h e ' c h a r a c t e r i s t i c
a )
~ o r t h o g o n a t a re a 1
b ) ~ o r th o c j o n a l r e a 2
F ig u r e 1 C r o s s - s ec t io n o f a t y p ica l s t r aw b er r y in th e ( a ) p o la r p l an e
an d ( b ) eq u a to r i a l p l an e
Figure 1 Cou pe transversale d'une fra ise ty pe dans (a) le plan polaire et
(b) le plan bquatorial
l e n g t h ' ( 1 ), w h i c h i s o r i g i n a t e d b y t w o o r t h o g o n a l p l a n e s
t h a t p a s s th r o u g h t h e p o i n t o f m a x i m u m t e m p e r a t u r e
( ' th e r m a l c e n t r e ' ) o f t h e f r u i t (Figure 1) .
T h e y a l s o d e f i n e a g e o m e t r y i n d e x , G , w h i c h i s
c a l c u l a t e d b y E q u a t i o n ( 5 )
1 3 3
G = ~ + ~ - ~
8B z
5)
w h e r e A = o r t h o g o n a l a r e a 1/nl 2 a n d B = o r t h o g o n a l a r e a
2/n l 2. T h e g e o m e t r y i n d e x f o r a s p h e r e i s 1 , d e c r e a s i n g a s
t h e s p h e r e b e c o m e s e c c e n t r ic .
F u r t h e r m o r e , t h e p r o c e d u r e i n v o l v e s a f i rs t t e r m
a p p r o x i m a t i o n o f th e i n f i n i te s e ri e s s o l u t io n s , w h e r e
t e m p e r a t u r e
versus
t i m e r e l a t i o n d u r i n g t r a n s i e n t h e a t
t r a n s f e r is g i v e n b y E q u a t i o n ( 6) :
T = C e x p ( -M ~ F o ) (6)
S m i t h et al. ~°'1~ d e v e l o p e d a m o n o g r a p h w h i c h
1 7 0 I n t. J . R e f ri g . 1 9 8 9 V o l 1 2 M a y
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c o r r e l a t e s M ~ w i t h G a n d B i . M 1 c a n b e c a l c u l a t e d f r o m
t h e r m a l d i f f u si v i ty a n d t h e s l o p e o f t h e l o g a r i t h m i c
t e m p e r a t u r e r a t i o v e r s u s t i m e p l o t d u r i n g c o o l i n g t e s t s .
R a w m a t e r i a l
S t r a w b e r r i e s ( v a r . T u f t s ) f r o m C o r o n d a d i s tr i c t ( S a n t a F e
p r o v i n c e ) , w e r e u s e d . T h e f r u i t s w e r e s e l e c t e d t o o b t a i n
s a m p l e s o f u n i f o r m c h a r a c t e r i s ti c s a n d s iz e .
E x p e r i m e n t a l p r o c e d u r e
T h e h e a t t r a n s f e r c o ef f ic i e n ts (h ) a n d N u s s e l t n u m b e r s
w e r e e v a lu a t e d f r o m p r o p e r t i e s o f t h e p r o d u c t a n d t h e
a c r y l i c m o d e l , a c c o r d i n g t o t h e f o l l o w i n g p r o c e d u r e .
F o r t h e s p h e r i c a l s h a p e :
1 . T h e c h a r a c t e r i s ti c l e n g t h o f e a c h t e s t s p e c i m e n
a s s u m e d t o b e t h e r a d i u s o f a s p h e r e o f e q u i v a l e n t v o l u m e ,
w a s d e t e r m i n e d ;
2 . 2 ~ f r o m e x p e r i m e n t a l c o o l i n g c u r v e s a n d t h e
r e s p e c t i v e B i n u m b e r f r o m t a b le s 9 , w e r e o b t a i n e d ; a n d
3 . t h e s u r f a c e h e a t t r a n s f e r c o e f f i c ie n t h f r o m t h e v a l u e o f
B i
n u m b e r , w a s c a l c u l a t e d .
F o r t h e a n o m a l o u s s h a p e :
1 . T h e g e o m e t r y in d e x ( G ) a n d t h e c h a r a c t e r is t i c l e n g t h
(1) o f e a c h t e s t s p e c i m e n w e r e d e t e r m i n e d ;
2 . M ~ f r o m t h e s e m i - l o g p l o t o f t e m p e r a t u r e v e r s u s t i m e
w a s e v a l u a t e d ; a n d
3 . u s i n g t h e n o m o g r a p h , t h e r e c ip r o c a l o f t h e B i ot
n u m b e r a n d t h e v a l u e o f t h e r e s p e c t iv e s u r fa c e h e a t
t r a n s f e r c o e f f ic i e nt w e r e o b t a i n e d .
C o o l i n g t e s t s w e r e p e r f o r m e d i n a tu n n e l w h e r e a i r w a s
f o r c e d u p t h r o u g h t h e s t r a w b e r r i e s o r a c r y l ic m o d e l ,
p l a c e d o n a w i r e b e l t. B o t h s t r a w b e r r i e s a n d a c r y l ic m o d e l
w e r e c o o l e d s i n g l y . I n c o m m e r c i a l p r a c t i c e s t r a w b e r r i e s
a r e p l a c e d c l o s e t o g e t h e r , s o t h a t h i g h e r e f f e c ti v e h v a l u e s
t h a n
t h e e x p e r i m e n t a l v a l u e s o b t a i n e d a r e e x p e c t e d , a s
a c t u a l a i r v e l o c i ti e s a t t h e s u r f a c e a r e g r e a t e r t h a n t h e
a p p r o a c h i n g v e l o c i t y u s e d i n t h e t es t s.
T h e a c r y l ic p la s t i c m o d e l w a s t u r n e d o n a l a t h e s o t h a t
i ts s h a p e a n d s iz e w e r e a s s i m i l a r a s p o s s i b l e t o t h e
s t ra w b e r r ie s ( c h a r a ct e ri s ti c le n g t h , l = 0 . 0 1 2 m a n d
e q u i v a l e n t r a d i u s , R~q = 0 . 0 1 4 5 m ) .
T e m p e r a t u r e w a s m e a s u r e d u s in g ty p e K - A W G N o . 3 0
t h e r m o c o u p l e s c o n n e c t e d t o a m u l t i c h a n n e l d i g i t a l
Air preco ol ing of s trawberr ies: D. R. GOemes e t a l
e l e c tr o n i c t h e r m o m e t e r w i t h a n a c c u r a c y o f 0. I ° C . E a c h
t h e r m o c o u p l e w i r e w a s i n s e r te d n e a r t h e c e n t r e o f t h e
s a m p l e . T h e r m o c o u p l e e n t r a n c e w a s s e a l e d a p p r o -
p r i a t e ly . S a m p l e s w e r e a l l o w e d t o e q u i l i b r a t e i n a i r t o a
u n i f o r m t e m p e r a t u r e o f a b o u t 3 0 °C . C o o l i n g t e s ts
c o n t i n u e d u n t i l t h e s a m p l e h a d c o o l e d t o w i t h i n I ° C o f a i r
t e m p e r a t u r e . A i r f l o w r a t e s w e r e m e a s u r e d w i t h a h o t w i r e
a n e m o m e t e r . T h e e x p e r i m e n t a l a i r v e lo c i ti e s w e r e 1 .3 , 3. 0
a n d 4 .5 m s - 1 a n d t e m p e r a t u r e r a n g e d f r o m 0 t o 2 ° C .
T h e r e l a t i v e a i r h u m i d i t y w a s d e t e r m i n e d f r o m d r y -
b u l b a n d w e t - b u l b t e m p e r a t u r e v a l u e s . E x p e r i m e n t a l
v a l u e s r a n g e d f r o m 8 8 t o 9 0 ~ o.
T h e r m a l p r o p e r t i e s o f th e s t r a w b e r r i e s a n d a c r y l ic
p l a s ti c m o d e l w e r e d e t e r m i n e d i n a p r e v i o u s s t u d y 12 b y
t h e t r a n s i e n t m e t h o d 1 3 . T h e y w e r e : k s = 0 .4 6 W m - ~° C - 1 ;
k a c r = 0 . 2 0 8 W m - l o c l; ~ s = l . 2 6 x 1 0 - V m 2 s - X ; a nd
cq~r = 1 .207 x 1 0- 7 m 2 s - 1 . T hese va l u es agr e e w i t h da t a
f ou nd i n t he l i t e r a t u r e s, 14,1 s .
M o i s t u r e c o n t e n t o f s tr a w b e r r ie s w a s d e t e r m i n e d b y
d r y i n g t h e s a m p l e i n a ir a t 6 0 ° C u n t il c o n s t a n t w e i g h t w a s
o b t a i n e d . S p e c if ic g r a v i t y w a s m e a s u r e d b y w a t e r
d i s p l a c e m e n t . W e i g h t l o ss e s in t h e s a m p l e s w e r e
d e t e r m i n e d f r o m v a l u e s o f th e i r w e i g h t s b e f o r e a n d a f t e r
t h e c o o l i n g t e s t s .
R e s u l t s a n d d i s c u s s io n
T a b l e 1 s h o w s a v e r a g e s u r f a c e h e a t t r a n s f e r c o e f f i c i e n t s h
o b t a i n e d f r o m t h e t h r e e d i f fe r e n t a ir v e l o c it ie s . T h e v a l u e s
o f h f o r s p h e r e s ( f r o m E q u a t i o n (1 )) a r e a v e r a g e s o f th e
s in g l e v a l u e s c o r r e s p o n d i n g t o e a c h e x p e r i m e n t a l
c o n d i t i o n . V a l u e s p r e d i c te d b y E q u a t i o n (1 ) o f M c A d a m s
f o r s p h e re s a n d t h o s e o b t a i n e d f o r t h e a c r y l i c p l a s ti c
m o d e l w i t h s i m i l a r d i m e n s i o n s w e r e n o t f o u n d t o b e
s i g n i f i c a n t l y d i f f e r e n t ( P ~ < 0 . 0 5 ) . V a l u e s o b t a i n e d f o r
s t r a w b e r r i e s a s s u m e d a s s p h e r e s a n d t h o s e o b t a i n e d b y
c o r r e c ti o n f o r a n o m a l o u s s h a p e w e r e n e i th e r f o u n d t o b e
s i gn i f i ca n t l y d i f f e r en t ( P ~< 0 .05) .
O n t h e o t h e r h a n d , s i g n i f i c a n t d i f f e r e n c e s ( P ~ < 0 . 0 5 )
w e r e f o u n d b e t w e e n p r e d i c t e d v a l u e s fo r sp h e r e s o r
e x p e r i m e n t a l v a l u e s f o r t h e a c r y li c m o d e l a n d t h e m e a n
v a l u e s f r o m s t r a w b e r r i e s . T h e l a t t e r w e r e 1 6 t o 2 5 ~o h i g h e r
t h a n t h o s e p r e d i c te d b y E q u a t i o n (1 ) o f M c A d a m s f o r
s p h e r e s a n d t h e e x p e r i m e n t a l v a l u e s f o r th e a c r y l i c p la s t ic
m o d e l . T h e d i f fe r e n c e m a y b e m a i n l y a t t r i b u t e d t o t h e
Table 1 Surfaceheat transfer coefficients h) obtained from fo rced-aircooling of acrylicplastic mod el and strawberries (each value s an average of 4 to
6 runs)
Tableau 1 Coefficients de transfert de chaleur superficiel (h) obtenus it partir du refroidissement par courant d'air force d'un mo dble en matikre plastique
acrylique et de fraises (chaque valeur reprbsente une moyenne de 4 it 6 essais)
Air velocity (m s- 1)
1.3 3.0 4.5
h CV h CV h CV
(W m- 2 oc - ~ ) ( %) ( W m - 2 of - , ) ( %) ( W m - 2 of 1) ( %)
Spheres (pred icted by Equ ation 1) 39.6 8.3 64.9 7.0 83.9 3.9
Acrylic plastic mo del 37.8 14.7 68.9 7.0 81.9 14.6
Strawberries
assumed as spheres 47.8 10.9 82.5 14.0 102.1 15.9
corre cted for ano ma lous shap e 44.5 12.6 78.3 13.9 106.4 14.5
CV: Co efficient of variation (standard d eviation/mean value)× 100
Average air temp erature during cooling tests: 1.4°C
Sphe res (for Eguatio n 1): f-=_/~q= 0.012 m; _acrylicplastic model: l= 0.012 m; Req = 0.0145 m; G = 0.76
Strawberries: l=0.0116 m; Req=0.0131 m; G =0.83; jrs=95 2; 1~=90 .5 %
R e v I n t F r o i d 1 9 8 9 V o l 1 2 M a i 1 7 1
8/18/2019 esferas congeladas
4/5
8/18/2019 esferas congeladas
5/5
200
Z
I
6 0
40
+
2 0
10 I
1000
2
I I I I t I I
4000 10O00
Reynolds number
2
Figure 4 Nusselt-Reynolds correlation for forced-air precooling of the
acrylic plastic model (---) and McAdams relationship for spheres
( ). +, Experimental data
Figure 4 Correlation entre les nombres de Nusselt et de Reynolds pour
la pr~rbfrig~ration par eourant d air forcb du modble en mati~re plastique
acrylique ( - - - ) et relation de McAdams pour des spheres ( ).
+,
Rbsultats expbrimentaux
C o n c l u s i o n s
For practical applications, s trawberries can be acceptably
considered as spheres, because the correction for
an om al ous shape does no t cause significant differences.
This com ment is l imited to s trawberries of Tufts variety
or others of similar shape because there are some varieties
that are very large and fiat , and perhaps cannot be
modelled as spheres.
The air cooling of s trawberries involves, to some
extent, an evaporation cooling effect. To take this effect
into account, 'effective' surface heat transfer coefficients
must be used.
It should be interesting for future work to evaluate
moisture losses as a function of time and air velocity, in
order to describe the combined heat and mass transfer
process more accurately.
Air preco ol ing o f strawberr ies: D. R. GS emes e t a l .
A c k n o w l e d g e m e n t
This work was supported by the Secretaria de Estado de
Ciencia y T~cnica de la Repfiblica Argentina
R e f e r e n c e s
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R e v . I n t. F r o i d 1 9 8 9 V o l 1 2 M a i 1 7 3