Abstract
In this work, the cooling rate and temperature distribution during forced-air precooling of strawberries were studied using different packaging designs. Experimental cooling times were obtained for five selected cup designs including the standard thermoformed cup at three different airflow rates (2, 3, and 4 L/s-kg). A reduction of 30 to 44% of the 7/8 cooling time (T7/8) was observed when increasing the airflow rate from 2 to 4 L/s-kg. The vent design of the standard flat allowed air to flow directly to the second cup without cooling effectively the first cup. Modified flats which allow air to flow freely through the cups can decrease the T7/8 cooling time. The modified cup had an improved cooling efficiency of 51% better than the standard thermoformed cup used by Quebecs grower. This cup combined with the modified flat reduced the T7/8 cooling time by up to 41% when compared to the wire mesh basket-standard flat widely used in the United States. Future research will be conducted on the prediction of airflow patterns by finite elements to improve the cooling efficiency of forced-air cooling for horticultural products.
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