Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry
Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry
复制标题
DOI：
10.1016/j.jfoodeng.2006.02.010
复制
发表时间：
2007-03
影响因子：
5.5
通讯作者：
F. Tanaka;P. Verboven;N. Scheerlinck;K. Morita;K. Iwasaki;B. Nicolai
中科院分区：
文献类型：
--
作者：
F. Tanaka;P. Verboven;N. Scheerlinck;K. Morita;K. Iwasaki;B. Nicolai
采后热处理作为防止草莓在保质期内真菌腐败的一种手段最近受到关注。远红外辐射（FIR）加热技术可能是传统方法的替代方案，因为它可以实现快速、非接触式加热。在 CFD 代码 ANSYS CFX5.7 中进行蒙特卡罗 FIR 辐射模拟与对流扩散气流和传热模拟相结合，以研究该方法对表面净化的适用性。根据热成像相机的测量结果验证了计算结果。 FIR 加热比空气对流加热实现了更均匀的表面加热，在相同平均温度下，最高温度远低于约 50°C 的临界极限。然而，在此配置中，最终的表面 FIR 加热速率小于或仅等于空气对流加热（0.2ms-1），具体取决于所使用的加热器温度。更好的配置包括四个侧面的 FIR 加热器与循环加热操作相结合。
Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage of strawberry during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve rapid and contactless heating. Monte Carlo FIR radiation simulations combined with convection–diffusion air flow and heat transfer simulations were performed in the CFD code ANSYS CFX5.7 to investigate the suitability of the method for surface decontamination. Computations were validated against measurements with a thermographic camera. FIR heating achieved more uniform surface heating than air convection heating, with a maximum temperature well below the critical limit of about 50°C at the same average temperature. In this configuration, the resulting surface FIR heating rate was, however, smaller or only equal to the air convection heating (at 0.2ms−1), depending on the heater temperature used. A better configuration consisted of FIR heaters on four sides combined with a cyclic heating operation.