Finte Element Approach to Heat Transfer Coefficient during Precooling of Packed Fruits and Vegetables (Part 2)

Determination of Critical Average Heat Transfer Coefficient

Abstract

The purpose of this work is to obtain a critical average heat transfer coefficient (CAHTC) or a critical superficial velocity (CSV) and to evaluate the condition of cooling operation in pressure cooling system. In this paper, these coeffcients or velocities for packed model spheres and packed fruits and vegetables were determined by FEM and experimental cooling. As the results a CAHTC of packed model spheres was 46.5W/(m²·K). The CAHTC for packed of Unshu Mandarin was 23.3w/(m²·K) and the CSV for these fruits and vegetables describes a parabola with the minimum value in the region of supereicial velocity of 0.2-0.4m/s.