Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage

作者：Yang Zhao^*; Chen Mingfeng; Chen Aiqiang; Zhang Na; Zhao Songsong

来源：International Journal of Food Engineering, 2017, 13(3): 20150369.

DOI：10.1515/ijfe-2015-0369

• heat transfer
• simulation
• cold shock treatment
• preservation quality of vegetables

This study investigated the heat transfer mechanism and preservation quality of axisymmetric vegetables during cold shock treatment (CST). A simulation model of heat transfer was developed based on geometrical and biological characteristics of the vegetables by finite element difference method. CST for cucumbers and carrots with cold water at 0 degrees C (40 min), 2 degrees C (20, 40 and 60 min) and 4 degrees C (40 min) was conducted to evaluate the relationships between heat transfer characteristics and preservation quality. The comparative analysis shown that the simulated results agreed well with measured results. Meanwhile, in terms of weight loss, firmness and POD activity, CST with cold water at 2 degrees C for 40 min could achieve the most positive effect on preserving cucumbers. The cucumber during treatment experienced whole variable temperature stage and appropriate constant temperature stage so as to reach optimal preservation quality.

• 出版日期2017-3
• 单位天津大学