Simulation and experiment of dry ice jet freezing on seedless lychee

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-20 DOI:10.1016/j.jfoodeng.2025.112579

Jinghong Ning , Xin Yang , Nuanhou Wang , Qingyu Zhang , Zhicheng Ma , Xiang Bao

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引用次数: 0

Abstract

In this study, a method utilizing dry ice jet for rapid freezing of seedless lychee is proposed. A rectangular rapid freezing chamber for dry ice jet freezing of lychee is designed. The temperature field and velocity field of lychee freezing process by dry ice jet in the rapid freezing chamber are simulated using COMSOL software. The effects of different inlet velocities (0.16 m/s, 0.20 m/s, 0.24 m/s, 0.28 m/s, 0.32 m/s), inlet radii (15 mm, 20 mm, 25 mm, 30 mm, and 35 mm), lychee arrangement, and tray perforation radii (5 mm, 8 mm, 10 mm) on the lychee freezing process are investigated. Additionally, a fan is installed at the bottom of the rapid freezing chamber to study the effect of velocities of fluid driven by the fan (0.5 m/s, 1.0 m/s, 1.5 m/s) on the freezing process, and compared with the freezing process without a fan. Results show that with increasing dry ice inlet velocity and inlet radius, the time required for lychee to reach freezing requirements decreases. The optimal freezing effect is achieved with an inlet velocity of 0.24 m/s, inlet radius of 15 mm, tray perforation radius of 8 mm, and lychee placement near the perforation hole. The addition of a fan has shortened the freezing time and improved the uniformity of freezing. When the velocity of fluid driven by the fan is 1.0 m/s, the enhancement effect on the freezing process of dry ice jet freezing lychee is relatively optimal. The experimental results are in good agreement with the simulation results, which lays a foundation for the popularization and application of Litchi dry ice jet freezing technology.

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干冰喷射冷冻无籽荔枝的模拟与试验

本研究提出了一种利用干冰射流快速冷冻无籽荔枝的方法。设计了一种用于荔枝干冰喷射冷冻的矩形速冻室。利用COMSOL软件对荔枝在速冻室内干冰射流冷冻过程的温度场和速度场进行了模拟。研究了不同进口速度（0.16 m/s、0.20 m/s、0.24 m/s、0.28 m/s、0.32 m/s）、进口半径（15 mm、20 mm、25 mm、30 mm和35 mm）、荔枝排列方式和托盘穿孔半径（5 mm、8 mm、10 mm）对荔枝冷冻过程的影响。此外，在速冻室底部安装风机，研究风机驱动的流体速度（0.5 m/s、1.0 m/s、1.5 m/s）对速冻过程的影响，并与无风机的速冻过程进行比较。结果表明：随着干冰入口速度和入口半径的增大，荔枝达到冷冻要求所需的时间缩短；当入口速度为0.24 m/s，入口半径为15 mm，托盘穿孔半径为8 mm，荔枝放置在穿孔孔附近时，冷冻效果最佳。风机的加入缩短了冻结时间，提高了冻结的均匀性。当风机驱动流体速度为1.0 m/s时，干冰射流冷冻荔枝的强化效果相对最佳。实验结果与模拟结果吻合较好，为荔枝干冰喷射冷冻技术的推广应用奠定了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.