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

Yin, Jianhua; Guo, Mei; Liu, Guishan; Ma, Yonghui; Chen, Shoutao; Jia, Lili; Liu, Mengqi

doi:10.1007/s12393-022-09309-z

Cited by 11 publications

(5 citation statements)

References 91 publications

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“…The speed and temperature of the cold air are critical factors which affect the effectiveness of forced air cooling. High air velocity and low air temperature can reduce the cooling time, but they also lead to a high energy consumption and result in water loss and chilling injury of the fresh produce [ 3 , 31 ]. Therefore, it is essential to select an appropriate air flow rate and temperature as well as cooling time for various fruits and vegetables.…”

Section: Discussionmentioning

confidence: 99%

“…During vacuum cooling, the pressure in the cooling chamber is reduced by pumping out the gas, leading to the decrease of the boiling point of water. The reduced boiling point allows the free water to evaporate quickly from both surface and inside of foods, which results in heat removal and rapid cooling [ 31 ]. Commercial vacuum cooling systems are available in the market [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

“…During the walk-in cooler storage, the surface temperature of the lettuces was lower than that of the cantaloupes, suggesting that the cooling air of the walk-in cooler removed heat at a higher rate from the lettuces due to their high surface area (>1400 cm 2 /100 g) compared to the cantaloupes (~400 cm 2 /100 g) [ 31 , 39 , 40 ]. It is noted that the air temperature obtained from temperature data loggers placed at different height positions in the walk-in cooler constantly fluctuated, which might be caused by human activity in the walk-in cooler and frequent openings and closings of the door during temperature measurements.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of Low-Cost Smartphone-Based Infrared Cameras to Assess the Cooling and Refrigerated Storage Temperatures of Fresh Produce

Yang

Kumar

Solval

2022

Foods

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Populations of pathogens may increase in fresh produce when subjected to temperature abuse. Smartphone-based infrared (SBIR) cameras are potential alternatives for temperature measurements of fresh produce during postharvest handling and storage. This study compared the performance of SBIR cameras (FLIR and Seek) against conventional temperature acquisition devices for evaluating fresh produce’s simulated hydrocooling and storage conditions. First, thermal images of fresh produce were obtained with SBIR cameras and handheld thermal imagers at ~35 °C, ~20 °C, and ~4 °C to simulate outdoor, packinghouse, and refrigerated environments, respectively. Next, fresh produce was incubated at ~42 °C for 20 h and immersed in chilled water for a hydrocooling simulation. Then, boxes containing cooled fresh produce were stored in a walk-in cooler at different heights for three days. FLIR SBIR cameras were more effective at capturing thermal images of fresh produce than Seek SBIR cameras in all evaluated conditions. More importantly, SBIR cameras accurately acquired temperature profiles of fresh produce during simulated hydrocooling and cold storage. Additionally, the accuracy and quality of thermal images obtained with FLIR cameras were better than those obtained with Seek cameras. The study demonstrated that SBIR cameras are practical, easy-to-use, and cost-effective devices to monitor fresh produce’s temperature during postharvest handling and storage.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Low-Cost Smartphone-Based Infrared Cameras to Assess the Cooling and Refrigerated Storage Temperatures of Fresh Produce

Yang

Kumar

Solval

2022

Foods

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“…X-ray CT images have been used to rebuild food geometry at different levels of granularity, from a single corn kernel microstructure to bulk packing of pears in a box (Suresh and Neethirajan, 2015;Verdouw et al, 2016;Gruyters et al, 2020). The reconstructed geometric models can be implemented into computational fluid dynamics (CFD) and transport models to simulate, for example, the performance of cooling systems on a food's temperature during storage (Yin et al, 2022). Machine learning approaches (e.g., artificial-ANN-and convolutional neural networks -CNN) have also been applied to rebuild structures from images (Wu et al, 2019;Röding et al, 2020).…”

Section: Data Usementioning

confidence: 99%

Virtualization of foods: applications and perspectives toward optimizing food systems

Chen

Homez-Jara

Corradini

2023

Front. Food. Sci. Technol.

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Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtualization of food commodities and products, i.e., their digital representation, offers opportunities to study, simulate, and predict the contributions of internal (e.g., composition and structure) and external factors (e.g., processing conditions) to food quality, safety, stability, and sustainability. Building virtual versions of foods requires a holistic supporting framework composed of instrumental and computational techniques. The development of virtual foods has been bolstered by advanced tools for collecting data, informing and validating modelling, e.g., micro-computed tomography, to accurately assess native food structures, multi-omics approaches, to acquire vast information on composition and biochemical processes, and nondestructive and real-time sensing, to facilitate mapping and tracking changes in food quality and safety in real-world situations. Comprehensive modeling techniques (including heat and mass transfer, thermodynamics, kinetics) built upon physic laws provide the base for realistic simulations and predictions of food processes that a virtual food might undergo. Despite the potential gaps in knowledge, increasing the adoption of food virtualization (data-based, physics-based or hybrid) in manufacturing and food systems evaluation can facilitate the optimal use of resources, the rational design of functional characteristics, and even inform the customization of composition and structural components for better product development. This mini-review focuses on critical steps for developing and applying virtual foods, their future trends, and needs.

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“…Ice cooling can cause uneven cooling, insufficient cooling, frostbite, soft rots on products, and increase transportation costs [11,12]. Vacuum cooling leads to water loss and is not suitable for products with a low surface-to-volume rate [13,14]. Hydrocooling could reduce water loss, avoid skin softening of crops, and is about 2-15 times faster than forced-air cooling under similar conditions [15,16].…”

Section: Introductionmentioning

confidence: 99%

Experimental Analysis of a Spray Hydrocooler with Cold Energy Storage for Litchi

Huang,

Lv,

et al. 2023

Applied Sciences

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The shortage of precooling equipment in litchi-producing regions could lead to a high loss rate and poor quality of litchis. It is urgent to develop a portable precooling device for litchi-producing regions. In this study, a novel spray hydrocooler with thermal energy storage (TES) was designed, fabricated, and tested. A simple mathematical model of TES capacity, the ice-on-coil thermal resistance, and refrigeration system was employed to determine the hydrocooler parameters. Then, the structure of the spray hydrocooler was designed. The maximum charging test was implemented with full TES capacity, and the litchi spray hydrocooling experiments were carried out at different charging times (3–6 h), spray flow rates (30–60 L min−1), and litchi loads (8–28 kg) with one-third TES capacity. Results showed that: (1) the spray hydrocooler allows for the rapid and effective precooling of litchis within 15 min after harvest; (2) the hydrocooler can precool 299 kg litchis with one-third TES storage, meeting the precooling requirements; (3) the effective TES capacity achieved 1.25 × 108 J at the maximum TES capacity of the hydrocooler, while the energy efficiency ratio (EER) is 2; (4) the precooling capacity was maximum and the average power consumption was minimum when the litchi load was 23 kg and the spray flow rate was 30 L min−1. Longer charging time is the most important factor in increasing the precooling capacity and reducing the average power consumption. It provides feasible precooling equipment for rapid precooling in litchi-production regions.

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

Cited by 11 publications

References 91 publications

Evaluation of Low-Cost Smartphone-Based Infrared Cameras to Assess the Cooling and Refrigerated Storage Temperatures of Fresh Produce

Evaluation of Low-Cost Smartphone-Based Infrared Cameras to Assess the Cooling and Refrigerated Storage Temperatures of Fresh Produce

Virtualization of foods: applications and perspectives toward optimizing food systems

Experimental Analysis of a Spray Hydrocooler with Cold Energy Storage for Litchi

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