Food and Fermentation Industries >

2022 , Vol. 48 >Issue 16: 117 - 123

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028674

Numerical simulation and experimental verification on litchi preservation under vacuum condition

  • YANG Chao ,
  • LI Fuliang ,
  • DAI Bin ,
  • KAN Ankang
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  • Merchant Marine College, Shanghai Maritime University, Shanghai 201306, China

Received date: 2021-07-16

  Revised date: 2021-08-21

  Online published: 2022-09-16

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Abstract

Litchi is a kind of important fruit due to its nutrition to human health, but it is difficult to keep its freshness. Litchi will brown in a few days after harvest at normal temperature, and the shelf life is very short. To investigate the temperature distribution of litchi in a vacuum condition environment, vacuum precooling heat, mass transfer simulation and experimental study of spherical litchi were carried out to simulate the changes of pressure and temperature distribution in the vacuum chamber. Secondly, during the vacuum precooling process, the litchi was divided into four uniform groups with masses and humidified at 0%, 2%, 3% and 5% humidification specific gravity, and the temperature of the surface and center of the litchi was measured by a thermocouple. The results showed that in the heat and mass transfer simulation verification, the pressure and temperature changes in the vacuum chamber in the experiment basically match with the simulated values. Moreover, under different humidification specific gravity, when the humidification specific gravity was 3%, the center temperature and surface temperature drop the fastest. The surface temperature dropped to 4 ℃ and the center temperature dropped to 10 ℃, the time required for precooling to the same temperature was also the shortest.

Key words： vacuum precooling; litchi; weight loss rate; humidification; heat and mass transfer

Cite this article

YANG Chao , LI Fuliang , DAI Bin , KAN Ankang . Numerical simulation and experimental verification on litchi preservation under vacuum condition[J]. Food and Fermentation Industries, 2022 , 48(16) : 117 -123 . DOI: 10.13995/j.cnki.11-1802/ts.028674

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