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Experimental study on a wet precooling system for fruit and vegetables with ice slurry
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NSTL
Elsevier
Aiming at the application of fruit and vegetables precooling, an innovative wet precooling system with ice slurry as a cooling medium was proposed. A small wet precooling room performance test platform was built. With apples as the precooling subject, the temperature and relative humidity in precooling room, the cooling rate and weight loss of apples as indexes, by changing the weight concentration of ice slurry additives (0%-8%), the ice fraction (0%-10%) and the ice slurry flow rate (50-150 L h-1), the precooling experiments were carried out. The results showed that increasing the concentration of ice slurry additives (NaCl) could effectively reduce the equilibrium temperature in precooling room. For the ice slurry solution with the additive concentrations of 0%, 2%, 4%, 6% and 8%, the equilibrium temperature in precooling room were 4.3 degrees C, 1.7 degrees C, 0.4 degrees C, 0.0 degrees C and -0.7 degrees C, respectively. When the ice fractions increased from 0% to 10%, the precooling time decreased from 165 min to 96 min, and the weight loss decreased from 2.11% to 0.42%. When the ice slurry flow rate increased, the relative humidity in precooling room increased, and the cooling rate of apples firstly increased rapidly and then leveled off. When the flow rate reached 100 L h-1, the relative humidity remained above 90%. The precooling system has a strong applicability, easy to realize the stable environment of low temperature and high relative humidity (0 degrees C, >90%), so it has a large application space in the precooling and fresh-keeping of fruit and vegetables.
Wet precooling systemIce slurryFruit and vegetables precoolingCooling rateWeight lossHEAT-TRANSFERQUALITYPRESSURESTORAGE
NSTL
Elsevier
