Research of heat and mass exchange processes during air conditioning in refrigerated chambers of fruit and vegetable storage

Мельник, Ольга Євгенівна and Melnyk, Olga and Мельник, Ольга Евгеньевна and Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Омельченко, Александр Владимирович and Tsvirkun, Liudmyla and Цвіркун, Людмила Олександрівна and Цвиркун, Людмила Александровна (2020) Research of heat and mass exchange processes during air conditioning in refrigerated chambers of fruit and vegetable storage. Обладнання та технології харчових виробництв (41). pp. 64-70. ISSN 2079-4827

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Abstract

It is noted that for the storage chambers of vegetables and fruits it is extremely important to regulate the necessary humidity to reduce the speed of drying for the preserved products. At the same time, it is considered that the main task of air conditioning is to meet technological requirements to create favorable conditions: fermentation of dough and mash in bakeries, fermentation of tea in tea factories, germination of malt in breweries, cheese ripening in cheese factories, storage of meat and sausage products. To improve the technology of storage of vegetables and fruits, rational ways to reduce food losses were considered the heat and mass transfer processes occurring in vegetable storages. The analysis showed that the heat and mass transfer processes are inextricably linked with thermophysical methods and properties of plant raw materials, the results of which can determine the optimal storage conditions for different varieties of vegetables and fruits. It is stated that the current parameters of the microclimate in storage depend on many factors, many of which are variable, due to changes in the biological environment and variability of temperature, humidity, speed, outdoor air pressure and the like. Refrigeration and ventilation equipment that maintains the optimum temperature and humidity level in the refrigerator is considered. Attention is focused on the fact that during storage, it is necessary to take into account the features of each product and their compatibility during short-term and long-term storage; storage modes determined by temperature, relative humidity and air velocity must be constant and evenly distributed over the volume of the chamber. It is presented the graph of dependence of thermophysical indicators of vegetable raw materials on the example of squash on humidity (W), namely thermal conductivity (a), thermal conductivity (λ) and heat capacity (c). According to the results, it is interpreted that all constants in the range of humidity from 70 % to 80 % decrease, and after 80 % humidity the coefficients of heat capacity and thermal conductivity increase again, but the thermal conductivity continues to decrease linearly, indicating that with increasing humidity constants.

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