Thermodynamics analysis for forced air pre‐cooling of cherry

Abstract

AbstractForced air pre‐cooling after harvest of fruit was an indispensable part of modern cold chain logistics. A comprehensive thermodynamics evaluation system of forced air pre‐cooling for cherry was established in this paper using the finite volume method and verified with experimental results. The results showed that the 7/8 pre‐cooling time decreased with increasing air velocity. However, when the air velocity was higher than 2 m/s, the 7/8 pre‐cooling time was not significantly shortened. In addition, 7/8 pre‐cooling time and air velocity coincided with the power function: t7/8 = 42.603v−0.687. The energy consumption of forced air pre‐cooling decreased first (0.5–1.5 m/s) and then increased (1.5–3 m/s) with the increase in air velocity, and the largest difference reached 9.30%. Finally, the inhomogeneity of pre‐cooling was also analyzed. The larger the air velocity was, the lower and earlier of the peak value of inhomogeneity in the forced air pre‐cooling process. When the air velocity exceeded 2 m/s, the change rate of the inhomogeneity of 7/8 pre‐cooling time was less than 5%.Practical applicationsForced air pre‐cooling after harvest of fruit was an indispensable part of modern cold chain logistics. However it can significantly reduce water loss, fruit wilting and rot during storage. In this paper, the air parameters of cherries 7/8 pre‐cooling time, energy consumption and inhomogeneity of pre‐cooling were analyzed by CFD simulation and experiment. According to the results, we can acquire the explicit relationship between 7/8 pre‐cooling time and air velocity. And the influence of air velocity on energy consumption and the inhomogeneity of pre‐cooling. The purpose was to get optimal air parameters for forced air pre‐cooling of cherries.