Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms ( Agaricus bisporus )
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ORIGINAL ARTICLE
Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus) Razieh Salamat1,2 • Hamid Reza Ghassemzadeh1 • Seyed Faramarz Ranjbar3 Jochen Mellmann2 • Hossein Behfar1
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Revised: 21 January 2020 / Accepted: 2 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Nowadays, numerical modelling has been extensively converted to a powerful instrument in most agricultural engineering applications. In this study, a mathematical model was developed to simulate the forcedair cooling process of mushroom. The simulation was performed in CFD code Fluent 19.2 and the conservative mass, momentum and energy equations were solved within the package. The accuracy of the model was then quantitatively validated against experimental data and very good agreement was achieved (RootMeanSquare Error ðRMSEÞ ’ 3:8%). It was confirmed that in addition to convective mode, water evaporation makes a major contribution in mushroom cooling. According to the results, the developed model was able to predict the velocity and temperature profiles with a reasonable accuracy. It also has a potential to be used in design and optimization of such processes. Keywords Mushrooms Forced-air cooling Mathematical modelling Computational fluid dynamics (CFD) List of symbols Cp Specific heat capacity (J kg-1 K-1) k Thermal conductivity (W m-1 K-1) & Razieh Salamat [email protected]; [email protected] 1
Department of Biosystem, University of Tabriz, Tabriz, Iran
2
Department of Postharvest Technology, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
3
Department of Mechanical Engineering, University of Tabriz, Tabriz, Iran
P Q t T u xi q t
Pressure (pa) Heat source term (W m-3) Time (s) Temperature (°K) Velocity (m s-1) Cartesian tensor notation of the spatial coordinates Density (kg m-3) Kinematic viscosity (m2 s-1)
Subindexes a Air p Product
Introduction Mushroom production has substantially been increased in last decades, since it has an important role in human diet due to its unique flavor as well as its high nutritional value (Tao et al. 2006; Lagnika et al. 2012). Postharvest handling of mushroom, however, is very challenging because of its short shelf life of three to four days at ambient temperature (Tao et al. 2006; Burton et al. 1987). High respiration rate (more than 60 mg CO2 kg-1 h-1) classifies mushroom among high perishable commodities (Xiangyou et al. 2014). Moreover, due to its porous structure, it is largely subjected to water loss, which will considerably reduce its marketability because of both quality and weight loss. Temperature management has long been proven to be the most important factor to ensure the postharvest quality and extend shelf life of fruits and vegetables (Nalbandi et al. 2016; Delele et al. 2013a, b). Precooling, that is, removal the field heat from the products as soon as possible after harvesting, in particular, is a critical step in the postharvest cold c
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