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|Type:||Artigo de periódico|
|Title:||Precooling Parameters For Figs (ficus Carica L.) Cv. Roxo De Valinhos Packed In Carton Box For Exportation [parâmetros De Resfriamento Rápido Do Figo (ficus Carica L.) Cv. Roxo De Valinhos Embalado Em Caixa De Exportação]|
|Abstract:||The fig fruit is currently cooled in a cold room, without being made the precooling. The objective of this work was to determine the parameters of forced air precooling fig packed in carton export box. The fruits were harvested at the rami stage (3/4 of maturity) and size type 8 (eight fruits per box), making up a total of 24 fruits per package. The carton package refers to a box with cover with the following external dimensions: length 37 cm, width 27 cm and height 7.5 cm and the opening area of 10.6 cm2. There were utilized 48 packages, 24 in each side to form the Californian type tunnel. The air flow was of 2.8 L.s-1.kg-1 of product, with an average air velocity of 5.2 m.-1. The initial temperature of the fruits was of 19°C and the final temperature of 1°C. The internal temperature of the fruits was measured with thermocouples of T type (AWG #24) and the evolution of the temperature was registered by a Linx acquisition data system (AQDADOS). It was determined the cooling curve and an exponential analytical model to predict the cooling time. The cooling time was of 100 minutes, the cooling coefficient of 0.0331 min-1, the Biot number of 1.2 and the convective heat transfer coefficient of 22.6 W m-2.°C.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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