Modeling of the heating and cooling internal rates in fruits. Case: Mexican lime;Modelado de las velocidades internas de calentamiento y enfriamiento de frutos. Caso: Limón Mexicano

Revista Fitotecnia Mexicana

Volumn 30, Issue 1, 2007, Pages 61-68

  Valle Guadarrama, Salvador ^a   Hernández Álvarez, Rosa Lidia ^a   Covarrubias Gutiérrez, Ignacio ^a  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

Author keywords

Citrus aurantifolia; Heating and cooling time; Modeling; Thermal convection coefficient; Thermal diffusivity

Indexed keywords

CITRUS AURANTIIFOLIA;

EID: 54049143869     PISSN: 01877380     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. Abbaspour-Fard M H (2004) Theoretical validation of a multisphere, discrete element model suitable for biomaterials handling simulation. Biosyst. Eng. 88:153-161.
2. Althouse A D, C H Turnquist, A F Bracciano (1996) Modern Refrigeration and Air Conditioning. The Goodheart-Willcox Company Inc. Illinois, USA. 1216 p.
3. Alvarez G, D Flick (2001) Analysis of heterogeneous cooling of agricultural products inside bins. Part I: aerodynamic study. J. Food Eng. 39:227-237.
4. Banks N H, Nicholson S E (2000) Internal atmosphere composition and skin permeance to gases of pepper fruit. Postharv. Biol. Technol. 18:33-41.
5. Becker B R, B A Fricke (2004) Heat transfer coefficients for forced-air cooling and freezing of selected foods. Internat. J. Refrig. 27:540-551.
6. Brosnan T, D W Sun (2001) Precooling techniques and applications for horticultural products - a review. Internatl. J. Refrig. 24:154-170.
7. Carslaw H S, J C Jaeger (1959) Conduction Heat in Solids. 2nd ed. Oxford University Press. Oxford, UK. pp:230-232.
8. Erkan M, M Pekmezci, C Y Wang (2005) Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges. Internatl. J. Food Sci. Technol. 40:91-96.
9. Holman J P (1986) Heat Transfer. McGraw-Hill Book Company Incorporation. New York. 602 p.
10. McAdams W H (1954) Heat Transmission. 3rd ed. McGraw Hill Company Inc. New York, USA. 552 p.
11. Paull R E, N J Chen (2000) Heat treatment and fruit ripening. Postharv. Biol. Technol 21:21-37.
12. Rao M A, S S H Rizvi (1986) Engineering Properties of Foods. 1st. ed. Marcel Dekker, Inc. New York, USA. pp:49-87.
13. SAS Institute (1989) SAS/STAT® User's Guide. Version 6 SAS Institute Inc., Cary, NC, USA. 943 p.
14. Valle-Guadarrama S, T Espinosa-Solares, C Saucedo-Veloz, C B Peña-Valdivia (2005) Oxygen diffusivity in avocado fruit tissue. Biosyst. Eng. 92:197-206.
15. Wang L, D W Sun (2002) Modelling three conventional cooling processes of cooked meat by finite element method. Internatl. J. Refrig. 25:100-110.
16. Wang S, J Tang, R P Cavalieri (2001) Modeling fruit internal heating rates for hot air and hot water treatments. Postharv. Biol. Technol. 22:257-270.
17. Xu Y, D Burfoot (1999) Simulating the bulk storage of foodstuffs. J. Food Eng. 39:23-29.