Effect of air speed and size vent area on the precooling cycle for cantaloupe fruits / [electronic resource].
Language: English Summary language: Arabic Description: p.243-256Other title:- تأثير سرعة الهواء و مساحة الفتحات على التبريد السريع لثمار الكنتالوب [Added title page title]
- Misr journal of agricultural engineering, 2016 v.33 (1) [electronic resource].
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Main | ART MJAE V33 No1 15 (Browse shelf(Opens below)) | Available |
Includes references.
Cantaloupe is one ofthe important crops in Egypt a long time ago. Now a day there is a high increase in cantaloupe's production especiaiiy in the new reclaimed areas. Large amount of production is exported to international markets which represents a good income and a new source for hard currency. Removing heatfrom the product is required to prevent fruits deterioration and loss ofits value. Forced-air cooling is considered an improved technique compared with other cooling methods such as room cooling since the cold air is forced through produce packed in boxes or baiiet bins via its venting areas. In the present work, the fruits were analyzedfor physiological properties such as loss in weight as weil as the ostensibly properties. Three ranges ofair speed were used: 2.5,
3.75 and 5 m/s and two sidewaii vent area: 5%.10% to examine the effect of increasing air speed and sidewaii vent area on the precooling cycle and weight loss for cantaloupe fruits. The results indicated that, the air flow rate, total opening area and opening size show a significant effect on cooling efficiency and the quality of the cantaloupes fruits. Cooling temperature can extend the period offresh appearance of the product. also increasing air flow rate and increasing side wail vent area has a good effect on the quality ofthe fruits.
Summary in Arabic.
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