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Berry TM, Defraeye T, Shrivastava C, Ambaw A, Coetzee C, Opara UL. Designing Ventilated Packaging for the Fresh Produce Cold Chain. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.04.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jia B, Yang L, Zhang L, Li X, Liu B, Chen F, Zhang Q. Energy consumption in relation to the number of stacked packages in forced air pre‐cooling of apples. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Binguang Jia
- School of Thermal Engineering Shandong Jianzhu University Jinan China
| | - Luopeng Yang
- School of Thermal Engineering Shandong Jianzhu University Jinan China
- Resources and Environment Innovation Institute, School of Municipal and Environmental Engineering Shandong Jianzhu University Jinan China
| | - Linhua Zhang
- School of Thermal Engineering Shandong Jianzhu University Jinan China
| | - Xiuling Li
- School of Civil Engineering Shandong Jianzhu University Jinan China
| | - Bing Liu
- Resources and Environment Innovation Institute, School of Municipal and Environmental Engineering Shandong Jianzhu University Jinan China
| | - Feiyong Chen
- Resources and Environment Innovation Institute, School of Municipal and Environmental Engineering Shandong Jianzhu University Jinan China
| | - Qiangwu Zhang
- School of Thermal Engineering Shandong Jianzhu University Jinan China
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Jia B, Liu F, Yuan S, Li Z, Zhang X. The effect of alternating ventilation on forced air pre-cooling of cherries. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Large temperature gradients caused by the traditional forced air pre-cooling method leads to the decrease of the shelf life of horticultural products. An alternating ventilation of air pre-cooling is one of the key methods to reduce the temperature inhomogeneity of cherries. The research results on the alternating ventilation change showed that the operating time of fan was not neglected in the forced air pre-cooling. It reached up to 7.70% of total pre-cooling time when the number of ventilation changes no more than five. In general, the total pre-cooling time was proportional to the number of ventilation increase. The final inhomogeneity of cherries first quickly decreased from 0.237 to 0.097 with air direction changing once and then fluctuated from 0.09 to 0.120 with the number of ventilation changing from 1 to 5. Through the comprehensive analysis of temperature inhomogeneity and pre-cooling time, the optimal alternating ventilation on forced air pre-cooling of cherries was ventilation changing once.
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Affiliation(s)
- Binguang Jia
- School of Thermal Engineering, Shandong Jianzhu University , Jinan , 250101 , China
| | - Fang Liu
- School of Thermal Engineering, Shandong Jianzhu University , Jinan , 250101 , China
| | - Shaodi Yuan
- School of Thermal Engineering, Shandong Jianzhu University , Jinan , 250101 , China
| | - Zichun Li
- School of Thermal Engineering, Shandong Jianzhu University , Jinan , 250101 , China
| | - Xiao Zhang
- School of Thermal Engineering, Shandong Jianzhu University , Jinan , 250101 , China
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