Analysis of Influencing Factors of Pressure Pre-cooling Rate for Fruits and Vegetables

被引：0
|
作者：
Wang, Qiang [1 ,2 ,3 ,4 ]
Wang, Fan [1 ,2 ,3 ,4 ]
Wang, Qi [5 ]
Liu, Fengzhen [1 ,2 ,3 ,4 ]
机构：
[1] Minist Educ, Key Lab Renewable Energy Utilizat Technol Bldg, Jinan, Peoples R China
[2] Shandong Key Lab Bldg Energy saving Tech, Jinan, Peoples R China
[3] Shandong Jianzhu Univ, Sch Thermal Energy Engn, Jinan, Peoples R China
[4] Shandong Jianzhu Univ, Inst Refrigerat Technol, Jinan, Peoples R China
[5] Shandong Inst Commerce & Technol, Sch Mech & Elect Engn, Jinan, Peoples R China
来源：
THERMAL, POWER AND ELECTRICAL ENGINEERING, PTS 1 AND 2 | 2013年 / 732-733卷
关键词：
Pressure pre-cooling; Cooling velocity; Cooling uniformity; Experimental research;
D O I：
10.4028/www.scientific.net/AMR.732-733.581
中图分类号：
TU [建筑科学];
学科分类号：
0813 ;
摘要：
Cooling rate is an important evaluation index of pressure pre-cooling effect for fruits and vegetables. Experimental device of pressure pre-cooling for fruits and vegetables has been established. Pre-cooling process of golden pears has been tested. The key parameters which affected pressure pre-cooling 7/8 cooling time of golden pears such as different air flow rates, different shapes and sizes of vent hole and arrange form have been analyzed. The results show that it is better that cooling air flow rate is between 1.5 m/s and 2 m/s. Ellipse vent hole shape is the best vent hole style and key-groove vent hole is the worst. The cooling rate of stagger array form is faster than the parallel array form.
引用
收藏
页码：581 / +
页数：2
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