A cross-regional thermo-hydro transport model for vacuum pre-cooling

Dai, Bin; Kan, Ankang; Li, Fuliang; Gao, Jiandou; Yi, Bo; Cao, Dan

doi:10.1016/j.jfoodeng.2022.111066

Cited by 4 publications

(2 citation statements)

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“…At this time, in the mushroom interior, pure heat conduction becomes the superposition of heat conduction and gas–liquid two‐phase flow convection heat transfer, phase change heat, and heat conduction. As the process of hypobaric storage proceeds to the constant pressure stage, the temperature of the mushroom decreases, resulting in the saturation pressure of water being lower than the constant pressure of the vacuum chamber, and the evaporation rate will gradually decrease (Dai, Kan, Li, et al, 2022). The temperature change trend of the THM and TH models is similar, but the predicted temperature of the THM model is lower than that of the TH model, because the THM model is more sensitive to the change of pressure gradient and saturation (Figure 6).…”

Section: Resultsmentioning

confidence: 99%

“…The comparison of temperature predicted by THM and TH models As the process of hypobaric storage proceeds to the constant pressure stage, the temperature of the mushroom decreases, resulting in the saturation pressure of water being lower than the constant pressure of the vacuum chamber, and the evaporation rate will gradually decrease (Dai, Kan, Li, et al, 2022). The temperature change trend of the THM and TH models is similar, but the predicted tem-…”

Section: Temperaturementioning

confidence: 89%

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Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus

Dai

Kan

Xie

et al. 2023

J Food Process Engineering

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This study presents a comprehensive multiphase porous media model with thermohydro-mechanical (THM) bi-directional coupling for hypobaric storage of porous food. Agaricus bisporus is used as a case study, and the proposed model is compared to the thermo-hydro (TH) coupling model, which does not consider product shrinkage. The results indicate that the THM model is more sensitive to pressure changes, accurately simulates the development of the evaporation front, and considers the edge gradient effect. The model is validated through experiments and provides a deeper understanding of the mechanism of heat and mass transfer of porous food under low pressure. Increasing humidity reduces product shrinkage. The model's average relative errors for pressure, temperature, weight loss, and shrinkage are 3.64%, 0.06%, 6.07%, and 4.76%, respectively. This model can be used to optimize the hypobaric storage process and improve product quality. Practical applicationsIn this manuscript, a multiphase porous media model with THM bi-directional coupling for the process of hypobaric storage was developed. Taking A. bisporus as an example, pressure, temperature, weight loss, and shrinkage were predicted. In addition, the effect of humidity on shrinkage of porous food during hypobaric storage has also been studied. In engineering practice, the model can be used to optimize the hypobaric storage process and evaluate product quality.

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Section: Resultsmentioning

confidence: 99%

Section: Temperaturementioning

confidence: 89%