Forced-air cooling of polylined horticultural produce: Optimal cooling conditions and package design

O’Sullivan, Justin; Ferrua, Maria J.; Love, Richard; Verboven, Pieter; Nicolaı̈, Bart; East, A.R.

doi:10.1016/j.postharvbio.2016.11.019

Cited by 52 publications

(37 citation statements)

References 25 publications

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“…Fruit wrapping induced a much slower cooling rate and larger cooling heterogeneity, especially in cartons at the outflow side of the pallet. The cooling process of orange and tomato, kiwifruit, and pomegranate fruit were also studied by Kumar et al (2008), O'Sullivan et al (2016a, 2016b), and Mukama, Ambaw, and Opara (2019), respectively.…”

Section: Introductionmentioning

confidence: 96%

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

Nalbandi

Seiiedlou

2020

Food Science & Nutrition

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Strawberry is one of the most perishable fruits, and precooling of strawberry increases the percentage of marketable fruits. To assess the sensitivity of strawberry cooling uniformity with respect to package vents and tray design, the previously proposed modified parallel airflow system (MPAS) was modified and a sensitivity analysis was conducted in this paper. Some improvements in homogeneous strawberry precooling process were made to give improved parallel airflow system (IPAS). To evaluate its performance, the cooling process of strawberries was simulated using the mathematical models of heat, momentum, and mass transfer, which were validated experimentally. Results showed that the IPAS was able to distribute cold air uniformly throughout the packages. A difference of 0.1°C was observed between the average fruit temperatures of the packages after 3 hr of cooling. Therefore, the cooling process of strawberry could be done at lower airflow rate, cooling time, and heterogeneity. In addition, the precooling process of strawberry was studied considering the moisture loss during the cooling process and comparing the data with the models without this term. The results indicated that the moisture loss of strawberries during the cooling process is not negligible and the cooling rate increased and the cooling time decreased (31%) by considering this term in the modeling. However, the moisture loss did not affect the heterogeneity of cooling process.

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Section: Introductionmentioning

confidence: 96%

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

Nalbandi

Seiiedlou

2020

Food Science & Nutrition

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“…Now, precooling is regarded as an indispensable rst step by many developed countries like Europe and Japan. Among various industrial postharvest precooling techniques, forced air precooling is widely accepted as an e ective method to maintain postharvest quality and prolong shelf-life for many fruits like apple and plum [7][8][9]. Forced air cooling is much faster than other conventional cooling methods because the cool air comes in direct contact with the surfaces of the horticultural product [10].…”

Section: Introductionmentioning

confidence: 99%

Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

Yan

et al. 2019

Journal of Food Quality

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Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening.

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“…The Centre for Postharvest and Refrigeration Research at Massey University has a strong tradition of conducting research with New Zealand's fruit export industries, and strengthening the cool chain of these industries. Foci of this research are associated with design of packaging to assist cooling and temperature control of fresh produce, (Defraeye et al, 2015;East et al, 2013b;Olatunji et al, 2016;O'Sullivan et al, 2013;O'Sullivan et al, 2016;O'Sullivan et al, 2017;, development of new methods to measure and cool chain systems (East et al, 2009;O'Sullivan et al, 2014;Redding et al, 2016;Huang et al, 2017;Olatunji et al, 2017), measurement of real world cool chain scenarios (East et al, 2003a;Bollen et al, 2015;O'Sullivan, 2016;Shim et al, 2016;Tanner and Paniagua et al, 2014;East et al, 2013a;East et al, 2013c;Paniagua et al, 2012;Zhao et al, 2015) culminating in the development of mathematical models to predict fruit quality based on supply chain temperature information (Hertog et al, 2016;East et al, 2016;East, 2011).…”

Section: Research Related To the Cold Chainmentioning

confidence: 99%

“…Another outcome of the study was a proposed alternative package designed that aimed to redistribute the incoming refrigerated airflow to channel cool air through the pallet layers before directing it towards the slowest cooling packages, located at the back of the pallet (O'Sullivan et al, 2017). Evaluating the new design at the optimal conditions for the current package showed that at constant flowrate both pressure drop and energy requirement to achieve half-cooling time (HCT) were reduced by 24%, while improving cooling uniformity and pallet throughput per week.…”

Section: Case Study -Optimisation Of Kiwifruit Carton Design and Stacmentioning

confidence: 99%

The cold chain in New Zealand – A review

Carson

East

2018

International Journal of Refrigeration

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 An estimated 60 % of food are exports are exported in the refrigerated state.  New Zealand food exports form part of some of the longest cold chains in the world.  Currently, the major research theme related to the cold-chain in New Zealand is focussed around optimising chilling and freezing processes for shelf-life extension. Improving energy efficiency in refrigeration processes is also a significant research theme.

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Forced-air cooling of polylined horticultural produce: Optimal cooling conditions and package design

Cited by 52 publications

References 25 publications

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

The cold chain in New Zealand – A review

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