Improving the design and efficiency of the forced-air cooling process of fresh strawberries using computational modeling

The aim of this work was to develop and validate a computational fluid dynamic model of the forced-air cooling process of fresh strawberries, and use it as a design tool to develop a cooling system aimed at promoting a rapid, uniform and more energy efficient process. The improved performance of the...

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Bibliographic Details
Published in:Procedia food science 2011, Vol.1, p.1239-1246
Main Authors: Ferrua, Maria J., Singh, R. Paul
Format: Article
Language:English
Subjects:
Computational fluid dynamics
Forced-air cooling
Packaging
Post-harvest processing
Strawberry
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Summary:The aim of this work was to develop and validate a computational fluid dynamic model of the forced-air cooling process of fresh strawberries, and use it as a design tool to develop a cooling system aimed at promoting a rapid, uniform and more energy efficient process. The improved performance of the new design was experimentally confirmed. It not only significantly improved the uniform of the cooling process (essential requirement to decrease post-harvest losses), but it also replicated the cooling time of commercial designs while decreasing the pressure drop across the system by 70%.
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2011.09.184