Innovative Parallel Airflow System for forced-air cooling of strawberries

Nalbandi, Habibeh; Seiiedlou, Sadegh; Ghasemzadeh, H R; Rangbar, Faramarz

doi:10.1016/j.fbp.2016.09.002

Cited by 25 publications

(35 citation statements)

References 23 publications

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“…Nalbandi, Seiiedlou, Ghassemzadeh, and Ranjbar (2016) introduced an innovative parallel airflow system (PAS) for forced‐air cooling of strawberries to improve the homogeneity of strawberries precooling process (Figure 2). In the proposed system, two separate ducts were designed for introducing the cold air into the individual fresh fruit packages in a way that the exiting heated air can return to air cooling unit without re‐entering other packages.…”

Section: Introductionmentioning

confidence: 99%

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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: 99%

“…Parallel airflow system (PAS) for forced‐air cooling of strawberries; duct 1: entrance cold air; ducts 2: exhaust warm air; A: entrance side from duct 1; B: exhaust side to duct 2; I: entrance vents to packages; II: exhaust vents from packages (Nalbandi et al, 2016)…”

Section: Introductionmentioning

confidence: 99%

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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“…Average estimated errors for strawberry temperatures were 1 and 0.8°C in two different packages, respectively, obtained by Nalbandi et al. (2016).…”

Section: Resultsmentioning

confidence: 74%

Exploration of heat and momentum transfer in turbulent mode during the precooling process of fruit

Nalbandi

Seiiedlou

2020

Food Science & Nutrition

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Developing a simulator is a prevalent method for the study of any process in which various phenomena occur simultaneously, such as the precooling process; it is also necessary in package designing. During the precooling process of fruit and in the case of large packages at high airflow rates, the flow regime inside the packages is turbulent, which is in most studies assumed to be a laminar flow that causes low prediction accuracy. In the present study, a mathematical model consisting of heat and momentum transfer in the case of a transient and a k‐ɛ turbulence model, respectively, was developed in the precooling process of fruits. Two packages and two airflow rates were used to validate the model. The results demonstrate that the turbulence‐model‐based simulation of the precooling was carried out with a lower element number, within a shorter time, and with a satisfactory accuracy (R2 > .93866 & RMSE < 0.62). The model could predict the air movement between the fruit and consequently the heat transfer between the air and fruit. The simulator could be utilized to package designing and predicting the precooling time at the industrial scale to prevent the over‐cooling of fruits and reduce energy consumption. Based on the results, the precooling of apples in the commercial package was conducted in both experimental and simulation methods with high heterogeneity lasting 268 and 520 min at airflow rates of 0.5 and 1.5 L s−1 kg−1p, respectively. By using the developed simulator, the new package was designed for apple through which the cooling time and heterogeneity decreased 48% and 35%, respectively, as compared with those obtained in the commercial package.

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Innovative Parallel Airflow System for forced-air cooling of strawberries

Cited by 25 publications

References 23 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

Exploration of heat and momentum transfer in turbulent mode during the precooling process of fruit

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