Home > Archive>Volume 42, Issue 2, 2023 >251-258. DOI:10.13300/j.cnki.hnlkxb.2023.02.031
PDF HTML XML Export Cite reminder
Temperature field distribution and heat transfer process of steam blanched Citrus reticulata Blanco
CSTR:
[cstr]
Author:
Affiliation:

1.College of Engineering/Ministry of Agriculture and Rural Affairs Key Laboratory of Agricultural Equipment in Middle -Lower Yangtze River， Huazhong Agricultural University， Wuhan 430070， China;2.National R&D Center for Citrus Preservation， Wuhan 430070， China

Clc Number:

TS255.36

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • | |
  • Comments
    Abstract:

    Steam blanching is needed to reduce the difficulty of peeling Citrus reticulata Blanco before peeling. Because the parameters of steam blanching depend mainly on experience, insufficient or excessive steaming often leads to poor peeling and damages quality of pulp. The heat transfer model of Citrus reticulata Blanco was established based on the finite element method. The variation law of the internal temperature field of citrus under steaming was studied. The steaming time of citrus with different fruit diameters was predicted. The results showed that the convection heat transfer between steam and the surface of citrus peel caused the temperature to increase sharply during steam blanching. The heat was transferred radially to the pulp center. With the extension of steaming time, citrus was heated more evenly along the radial direction, the surface temperature of pulp increased rapidly and then stabilized, and its heat transfer rate increased first and then decreased. The smaller the fruit diameter, the greater the heat transfer rate on the pulp surface, and the higher the pulp surface temperature at the same steaming time. In order to ensure that the quality of citrus pulp will not be damaged, the blanching time of citrus with small fruit diameter should be less than 77 s, and the blanching time of citrus with large fruit diameter should be less than 172 s. It will provide reference for optimizing steam blanched peeling process of Citrus reticulata Blanco.

    Table 1 Size of Citrus reticulata Blanco with different fruit diameters
    Fig.1 Citrus simulation model
    Fig.2 Mesh generation of citrus model
    Fig.3 Test flow chart
    Fig.4 Temperature distribution of citrus cross section under different steaming time
    Fig.5 Radial temperature change of citrus cross section under different steaming time
    Fig.6 Temperature nephogram of citrus cross section
    Fig.7 Radial temperature variation of citrus cross section
    Fig.8 Simulation and measured temperature of pulp surface
    Fig.9 Effects of different fruit diameters on surface temperature of citrus pulp
    Fig.10 Changes of surface heat transfer rate of citrus pulp with different fruit diameters
    Reference
    Related
    Cited by
Get Citation

万琛,陈红,田皓予,崔前锦,李光辉,府胜杰,周建飞. Temperature field distribution and heat transfer process of steam blanched Citrus reticulata Blanco[J]. Jorunal of Huazhong Agricultural University,2023,42(2):251-258.

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:June 09,2022
  • Online: March 31,2023
Article QR Code

Contact Us

Tel: 027-87287364
Postcode: 430070
E-mail：hnlkxb@mail.hzau.edu.cn
Address: No.1 Shizishan Street,Hongshan District,Wuhan, Hubei,China

Journal Subscription Email Alert ISSN:1000-2421 FPostal Code:BM 3816 CN:42-1181/S Domestic Code:38-120

Jorunal of Huazhong Agricultural University ® 2025 All Rights Reserved   Supported by:Beijing E-Tiller Technology Development Co., Ltd.