Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

Abstract

In this study, the quick-freezing model and heat transfer model of quick-freezing of strawberries with dry ice at different flow speeds were proposed to ensure the quality of quick-frozen strawberries and control the jetting amount of dry ice. The aim of this study was to investigate the changes of internal and external temperature in the process of quick-freezing strawberries by jetting dry ice. The quick-freezing experiment platform of strawberries based on dry ice jetting was built for a quick-freezing experiment of strawberries at a dry ice jetting flow speed of 0.30 m/s. As indicated by the results, the temperature of strawberries was more uniform under the dry ice jetting speed of 0.30 m/s. The highest and lowest temperature differences between the surface and center of strawberries (the simulated) were 15.7 and 39.7 C, respectively, and the quick-freezing time of strawberries was 345 s. Compared with the experimental result, the error of quickfreezing completion time was 5.79%. The differences measured in the experiment were 15.1 and 37.7 C, and the error accounted for 4.73% and 7.89%, respectively. The accuracy of the model was measured, mean relative error = 6.31% and root mean square error = 10.78%. As revealed by the results, the model had high universality and precision and could be used to analyze the temperature change during dry ice jetting-based quickfreezing of strawberries. The quality indexes of quick-frozen strawberries before and after dry ice jetting were found to be better than the standard of quick-frozen strawberries. Thus, the research results can provide a reference for a further development of energy-saving and environmental dry ice jetting-based quick-freezing equipment.

Simulation and experimental on the quick-freezing of diced mango by dry ice spray

“…Assuming that the fluid is incompressible, the physical property of the fluid is constant, there is no internal heat source, and the heat dissipation due to viscous dissipation is negligible, the heat exchange process conforms to the third boundary condition [10,11] ; The diced mango sprayed by dry ice particles and the material tray are forced convection heat exchange.…”

Method for Determining the Coefficient of Friction Variation Pattern as a Function of Density at Low Temperatures Using the Example of Dry Ice–Steel Contact

“…Compressed DI has found applications in many areas. Zhao et al, 2022, indicated that DI blocks were successfully used for the rapid cooling of food products [15]. The article by Dzido et al, 2023, describes numerical studies on the removal of solid deposits on the surface, using the dry ice blasting method, in which external coatings were removed by hitting the surface with DI pellets, which rapidly decompressed while penetrating into gaps between the coating and the substrate [16].…”

Analysis of Density Distribution in a Cylindrical Specimen under Compaction Using the Example of Dry Ice

“…The authors observed a non-uniform density distribution (DD) in the end products of the carbon dioxide (DI) pellet extrusion process. This, due to the peculiar properties of DI, significantly affects the possibility of its effective use, e.g., in the cooling process [ 11 ]. It results from the unforced phase transition that the material undergoes, i.e., sublimation under normal conditions [ 12 ].…”