บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Hydrodynamic heat transfer - a technique for disinfestation

A. Frank Bollen and Brian T. Dela Rue

Postharvest Biology and Technology Vol: 17 Issue: 2 Pages: 133-141.

1999

บทคัดย่อ

Hydrodynamic heat transfer ¯ a technique for disinfestation

A heat disinfestation system based on hydrodynamic heat transfer has been investigated. The objective was to establish the potential to scale up such a system by determining the thermal uniformity and heating rates for a hot water drench and comparing these with a conventional air heating method using apples. Average fruit surface temperatures reach within 1°C of target in 35 min for the water and over 350 min for the air method. Core temperatures were within 1°C of target after 60 min for water and had not reached within 1°C of target after 420 min for air. Any cavities created by two fruit butted together, and effectively sealed off from the heating medium, will heat at a similar rate to the fruit core.