A review of the use and design of produce simulators for horticultural forced-air cooling studies

Redding, Gabe P.; Yang, Angela; Shim, Young-Min; Olatunji, Jamal R.; East, A.R.

doi:10.1016/j.jfoodeng.2016.06.014

Cited by 30 publications

(27 citation statements)

References 61 publications

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“…with s U the superficial velocity presented in The surfaces of the 'Supervent' and the fruit were modelled as no-slip walls with zero roughness. Buoyancy, radiation, the heat generated by respiration, the moisture evaporation at the surface of the fruit and thus, the latent heat removal were assumed to have a negligible effect in the FAC process (Defraeye et al, 2013a;Gowda et al, 1997;Redding et al, 2016;Tanner et al, 2002). Standard Reynolds-averaged Navier-Stokes (RANS) equations were solved in combination with the shear stress transport k-ω turbulence model (SST k-ω model; [30][31][32]).…”

Section: Cfd Modelmentioning

confidence: 99%

Modelling Cooling of Packaged Fruit Using 3D Shape Models

Gruyters

Verboven

Diels

et al. 2018

Food Bioprocess Technol

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This study presents a novel methodology to model the cooling processes of horticultural produce using realistic product shapes rather than commonly-used simplified 3D shapes, such as spheres. Variable 3D apple and pear models were created by means of a validated geometric model generator based on X-ray computed tomography images. The fruit were randomly stacked into a geometrical model of a corrugated fibreboard box using the Discrete Element Method. A forced-air cooling process was simulated for three such apple filling patterns using CFD and the results were compared to those obtained with fruit represented by equivalent spheres. No significant difference in average aerodynamic resistance between the real apple shape and its spherical representation was found. The main contributor to the overall pressure drop was the package design rather than product shape. However, large differences in local air velocity and convective heat transfer coefficients were found between the two representations. The degree of cooling uniformity between individual fruit was overestimated when using simplified product shapes: real apple fruit shapes cooled less uniform. This difference between real and simplified product shapes was even larger for a box filled with pear fruit that are more different from a spherical shape. These results

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Section: Cfd Modelmentioning

confidence: 99%

Modelling Cooling of Packaged Fruit Using 3D Shape Models

Gruyters

Verboven

Diels

et al. 2018

Food Bioprocess Technol

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“…The Centre for Postharvest and Refrigeration Research at Massey University has a strong tradition of conducting research with New Zealand's fruit export industries, and strengthening the cool chain of these industries. Foci of this research are associated with design of packaging to assist cooling and temperature control of fresh produce, (Defraeye et al, 2015;East et al, 2013b;Olatunji et al, 2016;O'Sullivan et al, 2013;O'Sullivan et al, 2016;O'Sullivan et al, 2017;, development of new methods to measure and cool chain systems (East et al, 2009;O'Sullivan et al, 2014;Redding et al, 2016;Huang et al, 2017;Olatunji et al, 2017), measurement of real world cool chain scenarios (East et al, 2003a;Bollen et al, 2015;O'Sullivan, 2016;Shim et al, 2016;Tanner and Paniagua et al, 2014;East et al, 2013a;East et al, 2013c;Paniagua et al, 2012;Zhao et al, 2015) culminating in the development of mathematical models to predict fruit quality based on supply chain temperature information (Hertog et al, 2016;East et al, 2016;East, 2011).…”

Section: Research Related To the Cold Chainmentioning

confidence: 99%

The cold chain in New Zealand – A review

Carson

East

2018

International Journal of Refrigeration

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 An estimated 60 % of food are exports are exported in the refrigerated state.  New Zealand food exports form part of some of the longest cold chains in the world.  Currently, the major research theme related to the cold-chain in New Zealand is focussed around optimising chilling and freezing processes for shelf-life extension. Improving energy efficiency in refrigeration processes is also a significant research theme.

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“…In addition, the process occurs in transitional regime and temperature depends on time and spatial coordinates (Redding et al, ). Thus, the use of partial differential equations is required, which need to be solved numerically through procedures like the finite element method (FEM) (Dehghannya, Ngadi, & Vigneault, ; Ferrua & Singh, ).…”

Section: Introductionmentioning

confidence: 99%

“…Cooling consists on a rapid elimination of heat from horticultural products after harvest and it is applied to reduce the exposition time to inappropriate temperatures (Brosnan & Sun, 2001). The process involves heat transfer where a conduction mechanism acts inside the product and a convection one develops outside (Lu, Chen, & Wang, 2016;Redding, Yang, Shim, Olatunji, & East, 2016). In order to conduct an adequate analysis of a cooling process the thermal diffusivity (a) and the thermal convection coefficient (h) should be known.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal convection coefficient in cooling process of lime fruit: Study through the Galerkin finite element method

Valle‐Guadarrama

Cruz‐Pérez

López‐Cruz

et al. 2017

J Food Process Engineering

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Cooling is applied to horticultural products to reduce exposition time to inappropriate temperatures. In the present work, a mathematical model was proposed to describe the cooling behavior of lime fruit and to determine the thermal convection coefficient (h) involved. The Galerkin finite element method was used to obtain a numerical solution of the model and results were evaluated by comparing with experimental information. The coefficient h was dependent on fruit position in the cooling system, varied between 3.7 and 100.6 W/m2 °C with air velocity, and results corresponding to forced air were expressed in terms of Nusselt and Reynolds numbers. Practical Applications A methodology was developed to determine the thermal convection coefficient (h) in the cooling process of a horticultural product. The procedure was based on fundamental heat transfer laws that were analyzed through the finite element method; however, it was step by step described and was programmed in the Matlab environment, which allows an easy application to other process conditions.

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A review of the use and design of produce simulators for horticultural forced-air cooling studies

Cited by 30 publications

References 61 publications

Modelling Cooling of Packaged Fruit Using 3D Shape Models

Modelling Cooling of Packaged Fruit Using 3D Shape Models

The cold chain in New Zealand – A review

Thermal convection coefficient in cooling process of lime fruit: Study through the Galerkin finite element method

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