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dc.contributor.authorBehaeen, Mohammad-ali
dc.contributor.authorMahmoudi, Asgar
dc.contributor.authorRanjbar, Seyed-faramarz
dc.date.accessioned2021-09-24T13:24:21Z
dc.date.available2021-09-24T13:24:21Z
dc.date.issued2018-03-31
dc.identifier.urihttps://doi.org/10.15832/ankutbd.446362tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/74903
dc.description.abstractThe quality of horticultural products can be promoted using high techniques. One of these methods is precooling applied before storage and leads to increased shelf and storage life of the fruit. For this reason, the effect of forced air cooling was conducted to investigate the cooling rate at the center (aril), spongy tissue (peel) and leathery skin (rind) of pomegranate (Punica granatum L.). Airflow velocity as an effective factor in cooling products at three levels of 0.5, 1, and 1.3 m s-1 and temperature of 7.2 °C was considered. Cooling parameters including lag factor and cooling coefficient were calculated from experimental data. Then, half-cooling time and seven-eighths cooling time were obtained at different layers of pomegranate. Cooling heterogeneity was analyzed at different air velocity and at different layers of pomegranate. The results showed that increase in air velocity from 0.5 to 1.3 m s-1, reduced the half-cooling time and seven-eighths cooling time. After 5000 seconds, the change of air velocity had a slight influence on decreasing temperature of different layers of pomegranate. Cooling heterogeneity at the air velocity of 0.5 m s-1 was low and then increased at the air velocity of 1 m s-1. Finally, at the air velocity of 1.3 m s-1, it was declined. The overall results illustrate that the applied methodology in this research, which explains unsteady heat transfer in the cooling process, can be performed in pomegranate or similarly shaped fruits.tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.446362tr_TR
dc.subjectPrecoolingtr_TR
dc.subjectForced air coolingtr_TR
dc.subjectHeat transfertr_TR
dc.titleAn Evaluation of the Performance of Forced Air Cooling on Cooling Parameters in Transient Heat Transfer at Different Layers of Pomegranatetr_TR
dc.typeArticletr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.contributor.departmentZiraat Fakültesitr_TR
dc.identifier.volume24tr_TR
dc.identifier.issue1tr_TR
dc.identifier.startpage12tr_TR
dc.identifier.endpage21tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.identifier.issn/e-issn2148-9297


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