Ahmad Nasser eddine , Steven Duret , Denis Flick , Onrawee Laguerre , Ichrak Sdiri , Jean Moureh
{"title":"多包装内的热传递:评估包装设计对草莓冷却的影响","authors":"Ahmad Nasser eddine , Steven Duret , Denis Flick , Onrawee Laguerre , Ichrak Sdiri , Jean Moureh","doi":"10.1016/j.jfoodeng.2024.112190","DOIUrl":null,"url":null,"abstract":"<div><p>Perishable horticultural products may necessitate multi-packaging for preservation. The optimized primary and secondary packaging designs allow to reduce cooling time and ensure uniform product temperature, thereby enhancing fruit quality. This study examined how the secondary package design impacts the cooling of strawberries in airtight clamshells (AC) during precooling. The AC design simulates heat transfer within Modified Atmosphere Package (MAP) where there is no direct interaction between the external cooling air and the internal environment of the clamshell. Laboratory experiments were conducted to simulate one level of a pallet, using artificial material instead of real strawberries in order to have a better control of thermophysical properties and thus to better investigate heat transfer mechanisms. The thermal performance of an existing tray design was compared to three new alternative designs. The effect of air headspace, vent holes area and inlet airflow rate on the cooling efficiency was investigated.</p><p>Experimental results revealed significant cooling heterogeneities among different AC positions, with the largest observed disparities being 1.8 h for half cooling time (HCT) and 3.7 h for seven-eight cooling time (SECT) in the current tray design. Incorporating vent holes into the current commercialized tray design demonstrated superior cooling performance, with 8% improvement of the overall average HCT. Analysis showed increasing the thickness of the air headspace above the AC increased 91% and 113% the overall average HCT and SECT, respectively. The research found that airflow distribution in a tray has a critical effect on the heat transfer between the AC walls and the surrounding air temperature. Thus, the packaging design is crucial in ensuring proper ventilation around the ACs.</p><p>The alternative designs or operating under a lower airflow rate revealed a potential to cut down on energy use for ventilation. Specifically, when the airflow rate was reduced by one-quarter, there was a remarkable 94% decrease in energy usage. However, this benefit is counterbalanced by a 100% increase in the overall average HCT, which might adversely affect the product quality. Hence, optimizing the packaging design is essential to ensure the right balance between energy efficiency and product quality.</p><p>The HCT exhibited a linear correlation with the external resistance, which is influenced by the airflow behavior, whatever the AC positions and tray designs.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0260877424002565/pdfft?md5=62c7dd64840377167e906c3b28454230&pid=1-s2.0-S0260877424002565-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries\",\"authors\":\"Ahmad Nasser eddine , Steven Duret , Denis Flick , Onrawee Laguerre , Ichrak Sdiri , Jean Moureh\",\"doi\":\"10.1016/j.jfoodeng.2024.112190\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Perishable horticultural products may necessitate multi-packaging for preservation. The optimized primary and secondary packaging designs allow to reduce cooling time and ensure uniform product temperature, thereby enhancing fruit quality. This study examined how the secondary package design impacts the cooling of strawberries in airtight clamshells (AC) during precooling. The AC design simulates heat transfer within Modified Atmosphere Package (MAP) where there is no direct interaction between the external cooling air and the internal environment of the clamshell. Laboratory experiments were conducted to simulate one level of a pallet, using artificial material instead of real strawberries in order to have a better control of thermophysical properties and thus to better investigate heat transfer mechanisms. The thermal performance of an existing tray design was compared to three new alternative designs. The effect of air headspace, vent holes area and inlet airflow rate on the cooling efficiency was investigated.</p><p>Experimental results revealed significant cooling heterogeneities among different AC positions, with the largest observed disparities being 1.8 h for half cooling time (HCT) and 3.7 h for seven-eight cooling time (SECT) in the current tray design. Incorporating vent holes into the current commercialized tray design demonstrated superior cooling performance, with 8% improvement of the overall average HCT. Analysis showed increasing the thickness of the air headspace above the AC increased 91% and 113% the overall average HCT and SECT, respectively. The research found that airflow distribution in a tray has a critical effect on the heat transfer between the AC walls and the surrounding air temperature. Thus, the packaging design is crucial in ensuring proper ventilation around the ACs.</p><p>The alternative designs or operating under a lower airflow rate revealed a potential to cut down on energy use for ventilation. Specifically, when the airflow rate was reduced by one-quarter, there was a remarkable 94% decrease in energy usage. However, this benefit is counterbalanced by a 100% increase in the overall average HCT, which might adversely affect the product quality. Hence, optimizing the packaging design is essential to ensure the right balance between energy efficiency and product quality.</p><p>The HCT exhibited a linear correlation with the external resistance, which is influenced by the airflow behavior, whatever the AC positions and tray designs.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0260877424002565/pdfft?md5=62c7dd64840377167e906c3b28454230&pid=1-s2.0-S0260877424002565-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424002565\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424002565","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries
Perishable horticultural products may necessitate multi-packaging for preservation. The optimized primary and secondary packaging designs allow to reduce cooling time and ensure uniform product temperature, thereby enhancing fruit quality. This study examined how the secondary package design impacts the cooling of strawberries in airtight clamshells (AC) during precooling. The AC design simulates heat transfer within Modified Atmosphere Package (MAP) where there is no direct interaction between the external cooling air and the internal environment of the clamshell. Laboratory experiments were conducted to simulate one level of a pallet, using artificial material instead of real strawberries in order to have a better control of thermophysical properties and thus to better investigate heat transfer mechanisms. The thermal performance of an existing tray design was compared to three new alternative designs. The effect of air headspace, vent holes area and inlet airflow rate on the cooling efficiency was investigated.
Experimental results revealed significant cooling heterogeneities among different AC positions, with the largest observed disparities being 1.8 h for half cooling time (HCT) and 3.7 h for seven-eight cooling time (SECT) in the current tray design. Incorporating vent holes into the current commercialized tray design demonstrated superior cooling performance, with 8% improvement of the overall average HCT. Analysis showed increasing the thickness of the air headspace above the AC increased 91% and 113% the overall average HCT and SECT, respectively. The research found that airflow distribution in a tray has a critical effect on the heat transfer between the AC walls and the surrounding air temperature. Thus, the packaging design is crucial in ensuring proper ventilation around the ACs.
The alternative designs or operating under a lower airflow rate revealed a potential to cut down on energy use for ventilation. Specifically, when the airflow rate was reduced by one-quarter, there was a remarkable 94% decrease in energy usage. However, this benefit is counterbalanced by a 100% increase in the overall average HCT, which might adversely affect the product quality. Hence, optimizing the packaging design is essential to ensure the right balance between energy efficiency and product quality.
The HCT exhibited a linear correlation with the external resistance, which is influenced by the airflow behavior, whatever the AC positions and tray designs.
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.