- 期刊
- OpenAccess
球塊狀蔬果冷卻熱傳之研究（二）：實驗裝置之建立與驗證
Studies on the Heat Transfer Analysis of Fruits and Vegetables with Lumped-Spherical Shape during Cooling(Ⅱ): Experimental Device Setup and Verified
並列摘要
A thermal conductivity probe was used to measure thermal conductivities of turnip, carrot and apple. The thermal conductivity of turnip with 94.81% moisture content is 0.559w/m℃ in 28℃. The thermal conductivity of carrot with 90.33% moisture content is 0.61w/m℃ in 28℃. The thermal conductivity of apple with 81.68% moisture content is 0.568w/m℃ in 28℃. Experimental parameters of heat transfer and boundary conditions of turnip, carrot and apple were input to a computer program of the heat conduction equation and solved with 1681 nodes. The objectives will validate the model by comparing temperatures measured during cooling with that predicted by the model. The differences of both methods are not significant, and the trend of cooling curves is quite consistent. Therefore this developed model can be used to predict temperature distribution of fruits and vegetables during cooling.
延伸閱讀
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