Comparative analysis of apple and orange during forced convection cooling: experimental and numerical investigation

Taliv Hussain; Mohd Ahsan Kamal; Adnan Hafiz; Taliv Hussain; Mohd Ahsan Kamal; Adnan Hafiz

doi:10.3934/energy.2021011

AIMS Energy

2021, Volume 9, Issue 2: 193-212. doi: 10.3934/energy.2021011

Previous Article Next Article

Research article

Comparative analysis of apple and orange during forced convection cooling: experimental and numerical investigation

Mechanical Engineering Department, Aligarh Muslim University, Aligarh, India, 202002

Received: 02 July 2020 Accepted: 09 December 2020 Published: 15 January 2021

The main theme of this paper is to make improvements in heat transfer during cooling of food products in forced convection environment. In the present study the effect of air velocity during precooling of spherical food products i.e., apple and orange is seen. The experiments are performed on an air blast apparatus and results are compared using simulation with a 3D CFD model. Models are developed and solved with the later one more likely to be close to experiments and hence this model is studied at 5 different velocities (0.5, 1.0, 2.0, 2.5 and 3.0 m s^-1) for both samples. It is observed that cooling is improved significantly up to a particular speed for both apple and orange and increasing the speed above their respective critical speeds i.e., 2.5 m s^-1 for apple and 2.0 m s^-1 orange, does not enhance the cooling significantly and hence is not advisable to increase the speed above their critical speed as it leads to loss of energy which in turn increases the overall operational cost. The half cooling time and the seven-eight cooling time consequently decreases by 45.91% and 44.61%, respectively, for an individual apple with an increase in air-inflow velocity from 0.5 to 3.0 m/s and 44.27% and 43.31% respectively for orange. The food sample is rotated about its axis slowly at 2 rad s^-1 and its effect is also seen. It is observed that there is significant amount of increase in the cooling rate and also the cooling is uniform.
- forced convection,
- simulation,
- cooling,
- spherical food products,
- half cooling time and seven-eight cooling time
Citation: Taliv Hussain, Mohd Ahsan Kamal, Adnan Hafiz. Comparative analysis of apple and orange during forced convection cooling: experimental and numerical investigation[J]. AIMS Energy, 2021, 9(2): 193-212. doi: 10.3934/energy.2021011

Related Papers:

Abstract

The main theme of this paper is to make improvements in heat transfer during cooling of food products in forced convection environment. In the present study the effect of air velocity during precooling of spherical food products i.e., apple and orange is seen. The experiments are performed on an air blast apparatus and results are compared using simulation with a 3D CFD model. Models are developed and solved with the later one more likely to be close to experiments and hence this model is studied at 5 different velocities (0.5, 1.0, 2.0, 2.5 and 3.0 m s^-1) for both samples. It is observed that cooling is improved significantly up to a particular speed for both apple and orange and increasing the speed above their respective critical speeds i.e., 2.5 m s^-1 for apple and 2.0 m s^-1 orange, does not enhance the cooling significantly and hence is not advisable to increase the speed above their critical speed as it leads to loss of energy which in turn increases the overall operational cost. The half cooling time and the seven-eight cooling time consequently decreases by 45.91% and 44.61%, respectively, for an individual apple with an increase in air-inflow velocity from 0.5 to 3.0 m/s and 44.27% and 43.31% respectively for orange. The food sample is rotated about its axis slowly at 2 rad s^-1 and its effect is also seen. It is observed that there is significant amount of increase in the cooling rate and also the cooling is uniform.

References

[1]	Ansari AA, Goyal V, Yahya SM, et al. (2018) Experimental investigation for performance enhancement of a vapor compression refrigeration system by employing several types of water-cooled condenser. Sci Technol Built Environ 24: 793–802. doi: 10.1080/23744731.2018.1423802
[2]	Cuevas R, Cheryan M (1978) Thermal conductivity of liquid foods—A review. J Food Process Eng 2: 283–306. doi: 10.1111/j.1745-4530.1978.tb00212.x
[3]	Rao KN, Narasimham GSVL, Murthy MK (1993) Analysis of heat and mass transfer during bulk hydraircooling of spherical food products. Int J Heat Mass Transfer 36: 809–822. doi: 10.1016/0017-9310(93)80056-Z
[4]	Rahman MS, Chen XD, Perera CO (1997) An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity. J Food Eng 31: 163–170. doi: 10.1016/S0260-8774(96)00060-X
[5]	Brosnan T, Sun DW (2001) Precooling techniques and applications for horticultural products—A review. Int J Refrig 24: 154–170. doi: 10.1016/S0140-7007(00)00017-7
[6]	Aviara NA, Haque MA (2001) Moisture dependence of thermal properties of sheanut kernel. J Food Eng 47: 109–113. doi: 10.1016/S0260-8774(00)00105-9
[7]	Sablani SS, Kasapis S, Rahman MS (2007) Evaluating water activity and glass transition concepts for food stability. J Food Eng 78: 266–271.
[8]	Albayati OAZ, Kumar R, Chauhan G (2007) Forced air precooling studies of perishable food products. Int J Food Eng, 3.
[9]	Ansari FA, Charan V, Varma HK (1984) Heat and mass transfer analysis in air-cooling of spherical food products. Int J Refrig 7: 194–197. doi: 10.1016/0140-7007(84)90101-4
[10]	Ansari FA, Afaq A (1986) New method of measuring thermal diffusivity of spherical produce. Int J Refrig 9: 158–160. doi: 10.1016/0140-7007(86)90067-8
[11]	Ambaw A, Verboven P, Delele MA, et al. (2013) CFD modelling of the 3D spatial and temporal distribution of 1-methylcyclopropene in a fruit storage container. Food Bioprocess Technol 6: 2235–2250. doi: 10.1007/s11947-012-0913-7
[12]	Bairi A, Laraqi N, de Maria JG (2007) Determination of thermal diffusivity of foods using 1D Fourier cylindrical solution. J Food Eng 78: 669–675. doi: 10.1016/j.jfoodeng.2005.11.004
[13]	Chuntranuluck S, Wells CM, Cleland AC (1998) Prediction of chilling times of foods in situations where evaporative cooling is significant—Part 1. Method development. J Food Eng 37: 111–125.
[14]	Defraeye T, Lambrecht R, Tsige AA, et al. (2013) Forced-convective cooling of citrus fruit: package design. J Food Eng 118: 8–18. doi: 10.1016/j.jfoodeng.2013.03.026
[15]	Dehghannya J, Ngadi M, Vigneault C (2010) Mathematical modeling procedures for airflow, heat and mass transfer during forced convection cooling of produce: A review. Food Eng Rev 2: 227–243. doi: 10.1007/s12393-010-9027-z
[16]	Delele MA, Ngcobo MEK, Getahun ST (2013) Studying airflow and heat transfer characteristics of a horticultural produce packaging system using a 3-D CFD model. Part I: Model development and validation. Postharvest Biol Technol 86: 536–545.
[17]	Denys S, Pieters JG, Dewettinck K (2005) Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact eggs. J Food Prot 68: 366–374. doi: 10.4315/0362-028X-68.2.366
[18]	Hussain T, Ansari S (2020) Free and Forced Air Precooling of Perishable Food Products: Experimental Investigation. Adv Sci, Eng Med 12: 517–523. doi: 10.1166/asem.2020.2553
[19]	Ghiloufi Z, Khir T (2019) CFD modeling and optimization of pre-cooling conditions in a cold room located in the South of Tunisia and filled with dates. J Food Sci Technol 56: 3668–3676. doi: 10.1007/s13197-019-03812-8
[20]	Kumar R, Kumar A, Murthy UN (2008) Heat transfer during forced air precooling of perishable food products. Biosyst Eng 99: 228–233. doi: 10.1016/j.biosystemseng.2007.10.012

Reader Comments

Your name:*

Email:*
© 2021 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)