Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

摘要

Strawberry is one of the most perishable fruits, and precooling of strawberry increases the percentage of marketable fruits. To assess the sensitivity of strawberry cooling uniformity with respect to package vents and tray design, the previously proposed modified parallel airflow system (MPAS) was modified and a sensitivity analysis was conducted in this paper. Some improvements in homogeneous strawberry precooling process were made to give improved parallel airflow system (IPAS). To evaluate its performance, the cooling process of strawberries was simulated using the mathematical models of heat, momentum, and mass transfer, which were validated experimentally. Results showed that the IPAS was able to distribute cold air uniformly throughout the packages. A difference of 0.1°C was observed between the average fruit temperatures of the packages after 3?hr of cooling. Therefore, the cooling process of strawberry could be done at lower airflow rate, cooling time, and heterogeneity. In addition, the precooling process of strawberry was studied considering the moisture loss during the cooling process and comparing the data with the models without this term. The results indicated that the moisture loss of strawberries during the cooling process is not negligible and the cooling rate increased and the cooling time decreased (31%) by considering this term in the modeling. However, the moisture loss did not affect the heterogeneity of cooling process.