Artículos de revistas
Precooling Parameters For Figs (ficus Carica L.) Cv. Roxo De Valinhos Packed In Carton Box For Exportation [parâmetros De Resfriamento Rápido Do Figo (ficus Carica L.) Cv. Roxo De Valinhos Embalado Em Caixa De Exportação]
Registro en:
Revista Cientifica Udo Agricola. , v. 5, n. 1, p. 96 - 102, 2005.
13179152
2-s2.0-84880709052
Autor
Dussan-Sarria S.
Honorio S.L.
Institución
Resumen
The fig fruit is currently cooled in a cold room, without being made the precooling. The objective of this work was to determine the parameters of forced air precooling fig packed in carton export box. The fruits were harvested at the rami stage (3/4 of maturity) and size type 8 (eight fruits per box), making up a total of 24 fruits per package. The carton package refers to a box with cover with the following external dimensions: length 37 cm, width 27 cm and height 7.5 cm and the opening area of 10.6 cm2. There were utilized 48 packages, 24 in each side to form the Californian type tunnel. The air flow was of 2.8 L.s-1.kg-1 of product, with an average air velocity of 5.2 m.-1. The initial temperature of the fruits was of 19°C and the final temperature of 1°C. The internal temperature of the fruits was measured with thermocouples of T type (AWG #24) and the evolution of the temperature was registered by a Linx acquisition data system (AQDADOS). It was determined the cooling curve and an exponential analytical model to predict the cooling time. The cooling time was of 100 minutes, the cooling coefficient of 0.0331 min-1, the Biot number of 1.2 and the convective heat transfer coefficient of 22.6 W m-2.°C. 5 1 96 102 Methods of precooling fruits, vegetables and ornamentals (1998) American Society of Heating, Refrigerating and Air-Conditioning Engineers, , ASHRAE., In:, Refrigeration Handbook. Inc. Atlanta, Georgia. Cap. 14. Pág 14.1-14.10 Chau, K.V., (2001) Mathematical modeling of postharvest processes, , Grupo de Tecnologia Pós-Colheita. Universidade Estadual de Campinas. Faculdade de Engenharia Agrícola. Campinas-SP. Apostila Dincer, I., (1995) Thermal cooling data for figs exposed to air cooling, pp. 559-566. , International Communications Heat Mass Transfer. 22 (4) Dincer, I., Transient heat transfer analysis in air cooling of individual spherical products (1995) Journal of Food Engineering, 26, pp. 453-467 Dincer, I., Cooling parameters and film conductances of spherical products cooled in an air flow (1995) Applied Energy, 50, pp. 269-280 Dincer, I., Simplified solution for temperature distributions of spherical and cylindrical products during rapid aircooling (1995) Energy Conversion Management, 36 (12), pp. 1175-1184 Dussán-Sarria, S., Honório, S.L., Condutividade e difusividade térmica do figo (Ficus carica L.) 'Roxo de Valinhos' (2004) Revista Brasileira de Engenharia Agrícola. SBEA. v, 24 (1), pp. 185-194 Fraser, H.W., (1991) Forced-air cooling of fresh Ontario fruits and vegetables, 4, pp. 202-736. , Toronto, Ontario: Ministry of Agriculture and Food. AGDEX Goyette, B., Vigneault, C., Panneton, B., Raghavan, G.S.V., Method to evaluate temperature at the surface of horticultural crops (1997) Canadian Agriculture Engineering, 38 (4), pp. 292-295 (2000) Anuário estatístico do Brasil, , Instituto Brasileiro de Geografia e Estatística (IBGE)., Rio de Janeiro: IBGE, 2000 Leal, P.A.M., Cortez, L.A.B., Métodos de Pré-Resfriamento de Frutas e Hortaliças (1998) II Curso de Atualização em Tecnologia de Resfriamento de Frutas e Hortaliças, pp. 81-91. , Campinas: Faculdade de Engenharia Agrícola (UNICAMP) Mohsenin, N.N., (1980) Thermal properties of foods and agricultural materials, pp. 198-224. , New York: Gordon and Breach Talbot, M.T., Chau, K.V., (1991) Precooling strawberries, p. 8. , Institute of Food and Agricultural Sciences. University of Florida. Circular 942 Teruel, M.B., (2000) Estudo teórico-experimental do resfriamento de laranja e banana com ar forçado, p. 300. , Campinas: Faculdade de Engenharia Mecânica/UNICAMP, (Tese de Doutorado)