Heat transfer characteristics of cucumbers during blanching

O.O. Fasina; H.P. Fleming

首页> 外文期刊>Journal of food engineering >Heat transfer characteristics of cucumbers during blanching

【24h】

Heat transfer characteristics of cucumbers during blanching

机译：黄瓜烫烫过程中的传热特性

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

The possible use of blanching in combination with controlled fermentation is being considered as a means to reduce the salt levels needed in the storage of brined cucumbers. To be commercially feasible, the use of heat should be optimized for economic and product quality considerations. This study reports basic information on the heat transfer characteristics of cucumbers needed to optimize the blanching process. Two-dimensional (cylindrical coordinates) heat diffusion equations were used to simulate the heat transfer characteristics of cucumbers during rapid water heating (blanching). The equations were solved by explicit form of the finite difference method. Thermo-physical properties (thermal conductivity, specific heat and density) of cucumbers needed to solve the heat transfer equation were also measured. Temperature (20-95deg.C) did not significantly affect the thermal conductivity (0.62 W/m K) or specific heat (4.03 kJ/kg K ) of cucumber. The maximum standard error of simulated temperatures of the cucumbers from experimental data was 4.5deg.C. There was no significant change in the moisture level of the cucumber during blanching. Simulation results showed that heat transfer coefficients between 500 and 6000 W/m~2 K had no significant effect on the surface and center temperatures of cucumbers during blanching.

机译：可以考虑将烫漂与受控发酵结合使用，以降低盐渍黄瓜的贮藏所需的盐含量。为了在商业上可行，出于经济和产品质量考虑，应优化使用热量。这项研究报告了有关优化热烫过程所需的黄瓜传热特性的基本信息。使用二维（圆柱坐标）热扩散方程来模拟黄瓜在快速加热（分叉）过程中的传热特性。通过显式形式的有限差分法求解方程。还测量了解决传热方程所需的黄瓜的热物理性质（导热系数，比热和密度）。温度（20-95℃）对黄瓜的热导率（0.62 W / m K）或比热（4.03 kJ / kg K）没有明显影响。根据实验数据，黄瓜模拟温度的最大标准误差为4.5℃。变白期间黄瓜的水分含量没有明显变化。模拟结果表明，在烫切过程中，传热系数在500至6000 W / m〜2 K之间对黄瓜的表面和中心温度没有明显影响。

著录项

来源
《Journal of food engineering》 |2001年第3期|p.203-210|共8页
作者
O.O. Fasina; H.P. Fleming;
展开▼
作者单位

展开▼
收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Cucumber; Thermal properties; Heat transfer; Blanching;

机译：黄瓜;热性能;传播热量;变白;

相似文献

外文文献
中文文献
专利

1. The Heat Transfer and Pressure Loss Characteristics of a Heat Exchanger for Recovering Latent Heat (The Heat Transfer and Pressure Loss Characteristics of the Heat Exchanger with Wing Fin) [J] . Kiyoshi Kawaguchi, Kenichi Okui, Takahiro Shimoura, Heat transfer . 2007,第4期

机译：回收潜热的换热器的传热和压力损失特性（带翅片的换热器的传热和压力损失特性）
2. Heat Transfer and Pressure Loss Characteristics of a Heat Exchanger for Recovering Latent Heat (Effects of Straight Fin Length and Fin Pitch on the Heat Transfer and Pressure Loss Characteristics) [J] . Kiyoshi Kawaguchi, Kenichi Okui, Takahiro Shimoura, Heat transfer . 2007,第4期

机译：用于回收潜热的换热器的传热和压力损失特性（直翅片长度和翅片节距对传热和压力损失特性的影响）
3. Heat Transfer Characteristics of a Reservoir Embedded Loop Heat Pipe (Heat Transfer Characteristics of a Deployable Radiator for Use on the ETS-VIII Satellite While in Orbit) [J] . Hiroaki Ishikawa, Takehide Nomura, Yasuyuki Saito, Heat Transfer Asian Research . 2011,第3期

机译：油箱嵌入式回路热管的传热特性（ETS-VIII卫星在轨使用的可展开式散热器的传热特性）
4. THE APPLICATION OF SUPERHEATED STEAM IMPINGEMENT BLANCHING TECHNOLOGY IN AGRICULTURAL PRODUCTS BLANCHING PROCESS [C] . Hong-Wei Xiao, Jun-Wen Bai, Qian Zhang, The 18th international drying symposium . 2012

机译：过热蒸汽冲击烫印技术在农产品烫印过程中的应用
5. Ohmic and moderate electric field treatment of foods: Studies on heat transfer modelling, blanching, drying, rehydration and extraction. [D] . Sensoy, Ilkay. 2002

机译：食品的欧姆和中度电场处理：热传递建模，烫印，干燥，复水和提取的研究。
6. Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying [O] . W. Trirattanapikul, S. Phoungchandang 2014

机译：托盘和热泵辅助除湿干燥对积雪草叶片的微波漂白和干燥特性
7. Discussion: “Force Convection Heat Transfer at an Inclined and Yawed Square Plate—Application to Solar Collectors” (Sparrow, E. M., and Tien, K. K., 1977, ASME J. Heat Transfer, 99, pp. 507–512) and “Local Heat Transfer and Fluid Flow Characteristics for Airflow Oblique or Normal to Square Plate” (Tien, K. K., and Sparrow, E. M., 1979, Internation Journal of Heat and Mass Transfer, 22, pp. 349–359) and “Effect of Finite Width on Heat Transfer and Fluid Flow about an Inclined Rectangular Plate” (Sparrow, E. M., Ramsey, J. W., and Mass, E. A., 1979, ASME J. Heat Transfer, 101, pp. 199–204) [O] . B. Nimmo, S. Zubair 1981

机译：讨论：“在倾斜和偏航的方形板应用于太阳能收集器的强制对流传热”（Sparrow，EM和Tien，KK，1977，Asme J.传热，99，PP。507-512）和“局部热量用于气流倾斜或正常板的转移和流体流动特性“（Tien，KK和Sparrow，EM，1979，热量和传质杂志，22，pp.349-359）和”有限宽度对热量的影响关于倾斜矩形板的转移和流体流动“（Sparrow，EM，Ramsey，JW和Mass，EA，1979，ASME J.传热，101，PP。199-204）
8. Characteristics of Heat Transfer Coefficient Derived from Application of Heat-Mass Transfer Analogy on Sublimating Naphthalene Disk Data [R] . Chang, S. KW., Gonzaleg, R. R. 1991

机译：热传质类比法在升华萘盘数据传热系数特征分析中的应用

Heat transfer characteristics of cucumbers during blanching

摘要

著录项

相似文献

相关主题

期刊订阅