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Study on Forced-air Pre-cooling of Longan

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076267.(doi:10.13031/2013.23011)
Authors:   Zhou Yang, Zheng Ma, Chune Zhao, Yubai Chen
Keywords:   Pre-cooling, Forced-air cooling, Longan, Fresh keeping

As the first operation in the cold-storage chain, pre-cooling is a key component in the modern circulation system of fruits and vegetables. A forced-air pre-cooling experimental device was established for researching temperature characteristic of Longan pre-cooling process. Reasonable cold air temperature and air velocity for Longan pre-cooling was discussed. Experimental results show that the cooling time can be reduced by falling cold air temperature or increasing the air velocity. During the initial period, large air velocity can shorten pre-cooling time greatly. As the air velocity increased to a critical point, the reducing rate of pre-cooling time slows down obviously. The reasonable pre-cooling air velocity for single Longan is about 1m/s.

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