NUMERICAL SIMULATION AND EXPERIMENTAL INVESTIGATION OF FREEZING PROCESS APPLIED TO FRESH WOLFBERRIES
文献类型： 外文期刊
作者： Gao, Yuping 1 ; Shao, Shuangquan 1 ; Zou, Huiming 1 ; Yan, Can 3 ; Liu, Sheng 3 ; Tian, Changqing 1 ;
作者机构： 1.Chinese Acad Sci, Tech Inst Phys & Chem, Key Lab Cryogen, Beijing Key Lab Thermal Sci & Technol, 29 Zhongguancun East Rd, Beijing 100190, Peoples R China
2.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Vegetable Res Ctr, 50 Zhanghua Village, Beijing 100097, Peoples R China
关键词： Fresh Wolfberry;Freezing Curve;Computational Fluid Dynamics Method;Quality Attribute
期刊名称：4TH IIR INTERNATIONAL CONFERENCE ON SUSTAINABILITY AND THE COLD CHAIN
ISSN： 0151-1637
年卷期： 2016 年
页码：
收录情况： SCI
摘要： Wolfberries can enhance the immune system, improve eye sight, and circulation, and to possess anticarcinogenic properties. However, the fresh wolfberries are very difficult to preserve. Freezing is a well-known and widely used long-term food preservation process. In this work, the freezing process of the fresh wolfberries is studied with numerical simulation and experimental investigation. The computational fluid dynamics method is used to analyze the temperature evolution in the fresh wolfberries during freezing. And the simulation results were compared to experimental freezing curves using different fresh wolfberries for freezing. A good agreement between measurements and model predictions were obtained. In addition, the effects of freezing process on fresh wolfberry storage quality in terms of quality attributes such as the sensory evaluation, total soluble solids content, titratable acidity content, Vitamin C content, and activity of peroxidase were studied. The results show that freezing has beneficial effect on the preservation of fresh wolfberries.
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