4 Cooling Rate Half Cooling Time Flashcards
define cooling/precooling
used interchangeably; lowering of produce temp from field to storage conditions
differentiate between: sensible, latent, field, and vital heat
- sensible results in temp change
- latent results in phase change
- field is the heat of produce at harvest to be removed for storage
- vital is the heat of respiration
ideally, we want (fast/slow) cooling
fast
advantages of fast cooling?
- reduction of RR, TR, microbiological/ethylene/chemical activity
- planning cold storage design
what questions are asked pertaining to cooling?
- how much energy to cool?
- quantity of produce?
- speed?
- methods available?
- appropriate equipment?
what do we use to determine how much energy needed?
Q = mCdT (answer in kJ)
what do we use to determine how fast to cool?
rate of heat removal aka cooling rate (answer in kW/ton)
what is the unit for refrigeration capacity?
ton
true or false: a ton of refrigeration delineates the size of the refrigerator
false. it’s the heat needed to freeze one short ton (2000 pounds) of water to 32 degrees F in 24 H.
what is one ton of refrigeration equal to in SI units?
3.52 kW
how do you get cooling time?
heat (Q)/Rate(q)
what product factors influence cooling time/rate?
size, shape, packing, packaging, type
what system factors influence cooling time/rate?
size/capacity, medium temp, medium flowrate, medium type
by what modes of heat transfer are produce cooled?
- within the produce: conduction
- from produce to air: convection
- from air to cooling coil: convection
what law do we use for conduction?
Fourier’s law