Modeling the forced-air cooling process of fresh strawberry packages, Part III: Experimental validation of the energy model

2009 ◽  
Vol 32 (2) ◽  
pp. 359-368 ◽  
Author(s):  
M.J. Ferrua ◽  
R.P. Singh
Keyword(s):  
Experimental Validation ◽  
Energy Model ◽  
Air Cooling ◽  
Cooling Process ◽  
Forced Air

Design and Experimental Validation of a Shape Memory Alloy Actuator for Linear Motors

2015 ◽  
Vol 783 ◽  
pp. 69-75 ◽  
Author(s):  
Francesco Aggogeri ◽  
Nicola Pellegrini
Keyword(s):  
Shape Memory Alloy ◽  
Shape Memory ◽  
Experimental Validation ◽  
Closed Loop ◽  
Cooling System ◽  
Air Cooling ◽  
Cooling Systems ◽  
Linear Motors ◽  
Forced Air ◽  
The Mathematical Model

This paper presents an innovative mechanical actuator using a shape memory alloy (SMA) with a cooling system based on combined thermoelectric effect and forced air cooling systems. The main advantages of using SMAs include the reduction of the system weight, the ease and reliability in application, and a simple control strategy. This study focuses on the development of the system highlighting the mathematical model of the actuator, and an experimental prototype was implemented. Several experiments are used to validate the model and to identify best SMA actuator configuration parameters. Experiments were used to evaluate the actuator closed-loop performance, stability, and robustness properties.

scholarly journals Energy consumption analysis of the forced-air cooling process with alternating ventilation mode for fresh horticultural produce

2017 ◽  
Vol 142 ◽  
pp. 2642-2647 ◽  
Author(s):  
Yuping Gao ◽  
Shuangquan Shao ◽  
Shen Tian ◽  
Hongbo Xu ◽  
Changqing Tian
Keyword(s):  
Energy Consumption ◽  
Air Cooling ◽  
Ventilation Mode ◽  
Cooling Process ◽  
Energy Consumption Analysis ◽  
Forced Air

scholarly journals Modeling and simulation of forced-air cooling of strawberries using variable convective coefficient

2012 ◽  
Vol 32 (1) ◽  
pp. 164-173 ◽  
Author(s):  
Álvaro J. H. Siqueira ◽  
Andréa O. da Costa ◽  
Esly F. da Costa Junior
Keyword(s):  
Heat Transfer ◽  
Convective Heat Transfer ◽  
Convective Heat ◽  
Convective Heat Transfer Coefficient ◽  
Heat Transfer Process ◽  
Air Cooling ◽  
Cooling Process ◽  
Experimental Conditions ◽  
Convective Coefficient ◽  
Forced Air

In the forced-air cooling process of fruits occurs, besides the convective heat transfer, the mass transfer by evaporation. The energy need in the evaporation is taken from fruit that has its temperature lowered. In this study it has been proposed the use of empirical correlations for calculating the convective heat transfer coefficient as a function of surface temperature of the strawberry during the cooling process. The aim of this variation of the convective coefficient is to compensate the effect of evaporation in the heat transfer process. Linear and exponential correlations are tested, both with two adjustable parameters. The simulations are performed using experimental conditions reported in the literature for the cooling of strawberries. The results confirm the suitability of the proposed methodology.

Numerical and Experimental Investigation on Forced-Air Cooling of Commercial Packaged Strawberries

2019 ◽  
Vol 15 (7) ◽  
Author(s):  
Da Wang ◽  
Yanhua Lai ◽  
Hongxia Zhao ◽  
Binguang Jia ◽  
Qiang Wang ◽  
...  
Keyword(s):  
Fluid Dynamics ◽  
Numerical Simulation ◽  
Experimental Investigation ◽  
Simulation Model ◽  
Cooling Time ◽  
Air Cooling ◽  
Cooling Process ◽  
Uniformity Coefficient ◽  
Forced Air ◽  
Dynamics Method

AbstractThe numerical simulation model of forced-air cooling of strawberries in a clamshell and a box was established by using computational fluid dynamics method. The cooling process of the simulation and the experiment results agreed well in different conditions, indicating that the simulation model was validated. The results showed that the 7/8 cooling time was 180 min, 135 min, 108 min and 100 min and the cooling uniformity coefficients were 0.31, 0.22, 0.24, 0.26 when the diameters of B-vent(the vent on the box) were 30 mm, 40 mm, 50 mm, 60 mm, respectively. The 7/8 cooling time decreased and the cooling uniformity coefficient improved, when the shape of C-vent (the vent on the clamshell) changed from round to rectangular. The 7/8 cooling time also deceased and the cooling uniformity coefficient increased, when the area of C-vent with both round and rectangular shapes increased. These results indicate that both B-vent and C-vent had significant effect on reducing the cooling time and the improving cooling uniformity for strawberries, It is suggested that the optimized vent ratio of B-vent (the diameter is 40 mm) and C-vent (15 mm round or 20 mm × 15 mm rectangular) for the current commercial packaged strawberries were 9.4 % and 8.5 %, respectively.

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