Cooling kinetics in stone fruits
Stone fruits, like plums, cherries, olives and so forth, have approximately spherical or ellipsoid geometries, but inside they contain a ligneous core -the seed- whose physical and thermo-physical parameters are radically different from those of the edible part, the pulp. Moreover, the contact surface between this seed and the pulp is in practice the deepest point that can be reached in the fruit and it performs the role of a "thermal centre" which in homogeneous solid objects is performed by the geometric centre. There are a number of important issues that need to be known in food chilling, for example the time required to reach a given temperature at the thermal centre of the product, or how much heat has to be extracted to reach that temperature, or what is the average temperature of the product once it has reached a given temperature at its thermal centre or on the surface, etc. This chapter proposes an analytical Fourier series solution to the equation for heat transfer by conduction in a spherical shell with an internal stone consisting of insulating material as a model for the kinetic of temperature in stone fruits both a general solution and a mass average value. The chapter also considers an internal heat source linearly reliant on temperature. The first approximations to the general equations are used to derive the model equations for calculation of the above mentioned issues and also for indirect calculations of Biot number, or the thermal diffusivity when the Biot number is given.
| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Nova Science Publishers
2021
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| Subjects: | Stone fruit, Transient heat transfer, Fourier series, Heat of respiration, |
| Online Access: | http://hdl.handle.net/10261/249852 |
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