A simplified heat transfer model for predicting temperature change inside food package kept in cold room

作者：Raval A H; Solanki S C; Yadav Rajvir^*

来源：Journal of Food Science and Technology-Mysore, 2013, 50(2): 257-265.

DOI：10.1007/s13197-011-0342-z

• Room cooling
• Precooling
• Food packages
• Heat transfer through fruits %26 vegetables

A simple analytical heat flow model for a closed rectangular food package containing fruits or vegetables is proposed for predicting time temperature distribution during transient cooling in a controlled environment cold room. It is based on the assumption of only conductive heat transfer inside a closed food package with effective thermal properties, and convective and radiative heat transfer at the outside of the package. The effective thermal conductivity of the food package is determined by evaluating its effective thermal resistance to heat conduction in the packages. Food packages both as an infinite slab and a finite slab have been investigated. The finite slab solution has been obtained as the product of three infinite slab solutions describe in ASHRAE guide and data book. Time temperature variation has been determined and is presented graphically. The cooling rate and the half cooling time were also obtained. These predicted values, are compared with the experimentally measured values for both the finite and infinite closed packages containing oranges. An excellent agreement between them validated the simple proposed model.

• 出版日期2013-4