Experimental and numerical studies for the air cooling of fresh cauliflowers

Bideau, P. Le; Noël, Hervé; Yassine, H.; Glouannec, Patrick

doi:10.1016/j.applthermaleng.2018.03.077

Cited by 13 publications

(5 citation statements)

References 32 publications

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“…When modelling the forced-convective cooling of strawberry, latent heat of evaporation has been estimated through simultaneous solving of mass transfer within the fruits and added to the boundary conditions (Ferrua and Singh 2009a ) while it has not been taken into account for citrus (Defraeye et al 2013 ). Bideau et al ( 2018 ) also reported that, besides convective heat transfer, evaporation and radiation occurred in cauliflower cooling and they couldn’t be neglected.…”

Section: Resultsmentioning

confidence: 99%

“…Biological products are complicated in physical structure and have a wide variability which make both experimental and model-based investigations challenging (Pathare et al 2012 ). Despite this fact, the airflow behavior and temperature distribution inside the horticultural packages have been widely discussed, both, experimentally (Wu et al 2018 ; Bideau et al 2018 ) and numerically (Zou et al 2006a , b ; Ferrua and Singh 2009a , b ; Dehghannya et al 2011 ; Defraeye et al 2013 , 2014 ; Delele et al 2013a , b ; Nalbandi et al 2016 ).…”

Section: Introductionmentioning

confidence: 99%

“…Due to the advances in computational resources and today’s computers, modelling and simulation have been converted to a pivotal tool in all engineering applications such as postharvest engineering. In recent years, computational fluid dynamics (CFD), particularly, has been of increasing popularity due to obtaining airflow pattern and temperature at a high spatial and temporal resolution (Dehghannya et al 2010 ), and it has been used to study the cooling process of strawberry (Ferrua and Singh 2009a , b , c ; Nalbandi et al 2016 ), grape (Delele et al 2013a , b ), citrus (Defraeye et al 2013 , 2014 ), kiwifruit (O’Sullivan et al 2016 ), cauliflowers (Bideau et al 2018 )) and apple (Han et al 2016 , 2018 ).…”

Section: Introductionmentioning

confidence: 99%

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Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

et al. 2020

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Nowadays, numerical modelling has been extensively converted to a powerful instrument in most agricultural engineering applications. In this study, a mathematical model was developed to simulate the forced-air cooling process of mushroom. The simulation was performed in CFD code Fluent 19.2 and the conservative mass, momentum and energy equations were solved within the package. The accuracy of the model was then quantitatively validated against experimental data and very good agreement was achieved ($$Root{-}Mean{-}Square Error\, \left( {RMSE} \right) \simeq 3.8 \%$$ R o o t - M e a n - S q u a r e E r r o r RMSE ≃ 3.8 % ). It was confirmed that in addition to convective mode, water evaporation makes a major contribution in mushroom cooling. According to the results, the developed model was able to predict the velocity and temperature profiles with a reasonable accuracy. It also has a potential to be used in design and optimization of such processes.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

et al. 2020

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“…Furthermore, CFD simulation was also used to evaluate the optimized placement pattern of stacked pallets inside the cold room . Moreover, a one‐dimensional numerical model for individual product was proposed to investigate the heat transfer mechanism and was further used for process assessment combined with experimental data …”

Section: Introductionmentioning

confidence: 99%

“…15 Moreover, a one-dimensional numerical model for individual product was proposed to investigate the heat transfer mechanism and was further used for process assessment combined with experimental data. 16 Forced-air cooling (FAC) achieved a higher cooling rate to force air to flow through the containers and packages by differential pressure. However, large pressure drop required high-power fans with much more energy consumption.…”

Section: Introductionmentioning

confidence: 99%

Experimental performance comparison and trade‐off among air‐based precooling methods for postharvest apples by comprehensive multiscale thermodynamic analyses

Wang

Zhang

2019

Int J Energy Res

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Summary Air‐based precooling methods including room cooling and forced‐air cooling were traditionally used for postharvest horticultural products. In this study, disturbed‐air cooling with different layouts was proposed for the trade‐off between room cooling with long cooling time and forced‐air cooling with high energy consumption. Lab‐scale experiments with 30 bins of postharvest apples were conducted using the aforementioned methods to measure the temperature history. Multiscale thermodynamic analyses from energy, entropy, exergy, and entransy perspectives were then performed. The time evolution of transient quantities and overall comparison of the trade‐off performances were further discussed. The ventilation power and transformed heat became more significant respectively for the total energy consumption and heat load during the precooling processes. The rates of entropy generation, exergy destruction, and entransy dissipation reduced in consistent with the tendency of heat rejection from all bins. The major part of these losses was resulted by the ventilation for convective heat transfer between cold air and apples and became more significant during later stage of precooling processes. The middle‐parallel disturbed‐air cooling achieved the best trade‐off between the lowest energy consumption for room cooling and the lowest maximum seven‐eighths cooling time for forced‐air cooling by respectively reaching 81.68% and 28.82% of the optimization potential. The best trade‐off between the lowest thermodynamic loss for room cooling and the lowest heat transfer ability loss for forced‐air cooling was also achieved by this method with around 55% to 62% optimization of the coefficients of performance, around 83% optimization of the entropy generation ratio, around 58% to 62% optimization of the exergy destruction ratio, and around 36% optimization of the entransy dissipation ratio.

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Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling

et al. 2022

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Experimental and numerical studies for the air cooling of fresh cauliflowers

Cited by 13 publications

References 32 publications

Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

Experimental performance comparison and trade‐off among air‐based precooling methods for postharvest apples by comprehensive multiscale thermodynamic analyses

Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling

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