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Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling

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Abstract

The weight loss and spoilage of post-harvest fruits and vegetables (FVS) occur as a result of physiological and biological processes, the rates of which are influenced primarily by product temperature. In order to maintain the freshness of FVS and reduce losses, it is necessary to cool the product as soon as possible after harvest. Precooling is considered such an effective technique because it quickly removes field heat from FVS, thereby preventing deterioration and senescence. With the increasing demand for fresh FVS, the optimization of precooling technology has received extensive attention, especially the research on its basic principle, that is, the heat and mass transfer (HMT) between FVS and the precooling environment. Therefore, this paper reviews the advantages and disadvantages of several main precooling techniques, their HMT processes, the research methods and detection techniques of HMT, and the simulation and application based on numerical technology. Precooling techniques include room cooling, forced-air cooling, hydrocooling, and vacuum cooling. These advanced detection techniques for HMT include magnetic resonance imaging, particle image velocimetry, infrared thermography, nuclear magnetic resonance, bioelectric impedance analysis, dilatometry, thermogravimetric analysis, and X-ray CT. HMT research mainly adopts porous media method, direct numerical simulation, cell growth simulation. Their applications focus on computational fluid dynamics and the lattice Boltzmann method. Furthermore, this paper highlights the application of the computer field in FVS precooling and provides perspectives on the directions for future research.

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Abbreviations

T :

Temperature (K)

t :

Time (s)

ξ :

Migration resistance of water vapor

x, y, z :

Coordinates (m)

ρ :

Density (kg m−3)

C :

Specific heat (J kg−1 K−1)

λ :

Thermal conductivity (W m−1 K−1)

r, φ, z :

Cylindrical coordinates

r, θ, φ :

Spherical coordinates

h :

Convective heat transfer coefficient (W m−2 K−1)

f v :

Vapor generation rate of product (kg m−3 s−1)

M :

Molecular weight (kg kmol−1)

D :

Diffusion coefficient (m2 s−1)

τ :

Tortuosity factor

ϵ :

Porosity

D eff :

Effective moisture diffusivity (m2s−1)

X :

Moisture content (kg kg−1)

R :

Universal gas constant (= 8.314 kJ kmol−1 K−1)

λ eff :

Effective thermal conductivity (W m−1 K−1)

T f :

Fluid temperature (K)

T s :

Solid temperature (K)

ρ w , c :

Wet base cell density (kg m−3)

D c :

Water diffusion coefficient inside cells (m2s−1)

ρ c :

Cell density (kg m−3)

C w, c :

Water content on wet base (kg kg−1)

u :

Velocity (m s−1)

P :

Pressure (Pa)

μ :

Dynamic viscosity (N s m−2)

μ t :

Turbulent viscosity (kg m−1 s−1)

C μ :

Empirical turbulence model constant

k :

Turbulent kinetic energy (m2s−2)

ε :

Turbulent dissipation rate (m2s−3)

ω :

Specific dissipation (s−1)

S u :

Momentum source term (m s−2)

ρ a :

Air density (kg m−3)

k a :

Thermal conductivity of air (W m−1 K−1)

k t :

Turbulent thermal conductivity (W m−1 K−1)

Q :

Heat generation

T a :

Air temperature (K)

ρ f :

Fluid density (kg m−3)

ρ s :

Solid density (kg m−3)

λ s :

Solid thermal conductivity (W m−1 K−1)

A :

Specific solid–fluid interface surface area (m2)

ξ :

Migration resistance of water vapor

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Funding

The authors gratefully acknowledge the National Natural Science Foundation of China Program in 2022 (Grant No. 3216160344), and Key R&D Program of Ningxia Hui Autonomous Region in 2018, and “Research and development of key technology and equipment for cold chain storage of typical fruits and vegetables in Ningxia” (Grant No. 2018BCF01001).

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  1. Junjie Yin and Mei Guo contributed equally.

Authors and Affiliations

  1. School of Food and Wine, Ningxia University, Yinchuan Ningxia, 750021, 750021, China

    Junjie Yin, Mei Guo, Guishan Liu, Yonghui Ma, Lili Jia & Mengqi Liu

  2. School of Physics and Electrical and Electronic Engineering, Ningxia University, Yinchuan, 750021, China

    Shoutao Chen

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  1. Junjie Yin
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  2. Mei Guo
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  3. Guishan Liu
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  4. Yonghui Ma
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Correspondence to Guishan Liu.

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Yin, J., Guo, M., Liu, G. et al. Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling. Food Eng Rev 14, 307–327 (2022). https://doi.org/10.1007/s12393-022-09309-z

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