Numerical simulation study on temperature field of ice slurry pre-cooled broccoli
<b>Objective:</b> In order to solve the problem of complicated state in the process of pre-cooling packaging of fluid ice, it provides a basis for the application of fluid ice in the storage and transportation of fruits and vegetables, fresh-keeping and so on. <b>Methods:</b>...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230719 |
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| author | LI Gan WANG Qing LU Li-xin PAN Liao |
| author_facet | LI Gan WANG Qing LU Li-xin PAN Liao |
| author_sort | LI Gan |
| collection | DOAJ |
| description | <b>Objective:</b> In order to solve the problem of complicated state in the process of pre-cooling packaging of fluid ice, it provides a basis for the application of fluid ice in the storage and transportation of fruits and vegetables, fresh-keeping and so on. <b>Methods:</b> Taking broccoli as the research object, the heat transfer model of pre-cooling broccoli with fluidized ice was established. The change of temperature field and ice crystal particles during the process of precooling and storage of broccoli was simulated by CFD. The effects of fluid ice crystal integral number and mass ratio of fluid ice on broccoli precooling and storage temperature were analyzed, and the verification experiment was carried out. <b>Results:</b> The larger the volume fraction of ice crystal, the more uniform the distribution of ice crystal particles and the better the precooling uniformity; When the mass ratio of fluidic ice was 100%, the fluidic ice could meet the requirement of precooling temperature. <b>Conclusion:</b> By adjusting the volume fraction and mass ratio of fluid ice and reducing the redundancy of the upper space inside the packaging, the pre-cooling effect of broccoli can be improved and the storage time can be extended. |
| format | Article |
| id | doaj-art-7d383d2e2bef45b6b2bd4adeb7f00b5f |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-7d383d2e2bef45b6b2bd4adeb7f00b5f2025-08-20T02:23:32ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-0139712513010.13652/j.spjx.1003.5788.2022.81179Numerical simulation study on temperature field of ice slurry pre-cooled broccoliLI Gan0WANG Qing1LU Li-xin2PAN Liao3 School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122 , China Institute of Agricultural Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097 , China School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122 , China School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122 , China <b>Objective:</b> In order to solve the problem of complicated state in the process of pre-cooling packaging of fluid ice, it provides a basis for the application of fluid ice in the storage and transportation of fruits and vegetables, fresh-keeping and so on. <b>Methods:</b> Taking broccoli as the research object, the heat transfer model of pre-cooling broccoli with fluidized ice was established. The change of temperature field and ice crystal particles during the process of precooling and storage of broccoli was simulated by CFD. The effects of fluid ice crystal integral number and mass ratio of fluid ice on broccoli precooling and storage temperature were analyzed, and the verification experiment was carried out. <b>Results:</b> The larger the volume fraction of ice crystal, the more uniform the distribution of ice crystal particles and the better the precooling uniformity; When the mass ratio of fluidic ice was 100%, the fluidic ice could meet the requirement of precooling temperature. <b>Conclusion:</b> By adjusting the volume fraction and mass ratio of fluid ice and reducing the redundancy of the upper space inside the packaging, the pre-cooling effect of broccoli can be improved and the storage time can be extended.http://www.ifoodmm.com/spyjxen/article/abstract/20230719 ice slurry precooling packaging cfd ice crystal volume fraction broccoli |
| spellingShingle | LI Gan WANG Qing LU Li-xin PAN Liao Numerical simulation study on temperature field of ice slurry pre-cooled broccoli Shipin yu jixie ice slurry precooling packaging cfd ice crystal volume fraction broccoli |
| title | Numerical simulation study on temperature field of ice slurry pre-cooled broccoli |
| title_full | Numerical simulation study on temperature field of ice slurry pre-cooled broccoli |
| title_fullStr | Numerical simulation study on temperature field of ice slurry pre-cooled broccoli |
| title_full_unstemmed | Numerical simulation study on temperature field of ice slurry pre-cooled broccoli |
| title_short | Numerical simulation study on temperature field of ice slurry pre-cooled broccoli |
| title_sort | numerical simulation study on temperature field of ice slurry pre cooled broccoli |
| topic | ice slurry precooling packaging cfd ice crystal volume fraction broccoli |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230719 |
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