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Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-24 , DOI: 10.1002/fsn3.1536 Habibeh Nalbandi 1 , Sadegh Seiiedlou 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-24 , DOI: 10.1002/fsn3.1536 Habibeh Nalbandi 1 , Sadegh Seiiedlou 1
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Strawberry is one of the most perishable fruits, and precooling of strawberry increases the percentage of marketable fruits. To assess the sensitivity of strawberry cooling uniformity with respect to package vents and tray design, the previously proposed modified parallel airflow system (MPAS) was modified and a sensitivity analysis was conducted in this paper. Some improvements in homogeneous strawberry precooling process were made to give improved parallel airflow system (IPAS). To evaluate its performance, the cooling process of strawberries was simulated using the mathematical models of heat, momentum, and mass transfer, which were validated experimentally. Results showed that the IPAS was able to distribute cold air uniformly throughout the packages. A difference of 0.1°C was observed between the average fruit temperatures of the packages after 3 hr of cooling. Therefore, the cooling process of strawberry could be done at lower airflow rate, cooling time, and heterogeneity. In addition, the precooling process of strawberry was studied considering the moisture loss during the cooling process and comparing the data with the models without this term. The results indicated that the moisture loss of strawberries during the cooling process is not negligible and the cooling rate increased and the cooling time decreased (31%) by considering this term in the modeling. However, the moisture loss did not affect the heterogeneity of cooling process.
中文翻译：
草莓预冷过程的敏感性分析：包装设计参数和水分损失的影响。
草莓是最容易腐烂的水果之一，对草莓进行预冷可以提高水果的适销率。为了评估草莓冷却均匀性对包装通风口和托盘设计的敏感性，本文对先前提出的改进平行气流系统（MPAS）进行了修改，并进行了敏感性分析。对均质草莓预冷过程进行了一些改进，以改进平行气流系统（IPAS）。为了评估其性能，使用热、动量和质量传递的数学模型模拟草莓的冷却过程，并通过实验验证。结果表明，IPAS 能够在整个包装中均匀分布冷空气。冷却 3 小时后，观察到包装的平均水果温度存在 0.1°C 的差异。因此，草莓的冷却过程可以在较低的气流速度、冷却时间和不均匀性下进行。此外，考虑冷却过程中的水分损失，对草莓的预冷过程进行了研究，并将数据与没有此项的模型进行了比较。结果表明，在建模中考虑此项，草莓在冷却过程中的水分损失不可忽略，并且冷却速率增加，冷却时间减少（31%）。然而，水分损失并没有影响冷却过程的不均匀性。
更新日期：2020-03-24
中文翻译：
草莓预冷过程的敏感性分析：包装设计参数和水分损失的影响。
草莓是最容易腐烂的水果之一，对草莓进行预冷可以提高水果的适销率。为了评估草莓冷却均匀性对包装通风口和托盘设计的敏感性，本文对先前提出的改进平行气流系统（MPAS）进行了修改，并进行了敏感性分析。对均质草莓预冷过程进行了一些改进，以改进平行气流系统（IPAS）。为了评估其性能，使用热、动量和质量传递的数学模型模拟草莓的冷却过程，并通过实验验证。结果表明，IPAS 能够在整个包装中均匀分布冷空气。冷却 3 小时后，观察到包装的平均水果温度存在 0.1°C 的差异。因此，草莓的冷却过程可以在较低的气流速度、冷却时间和不均匀性下进行。此外，考虑冷却过程中的水分损失，对草莓的预冷过程进行了研究，并将数据与没有此项的模型进行了比较。结果表明，在建模中考虑此项，草莓在冷却过程中的水分损失不可忽略，并且冷却速率增加，冷却时间减少（31%）。然而，水分损失并没有影响冷却过程的不均匀性。
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