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Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size,
air direction, and air velocity
A.M. Elansari a,⇑, Yehia S. Mostafa b
a
Department of Agriculture and Bio-systems Engineering, Faculty of Agriculture, Alexandria University, Elshatby, Egypt
b
Department of Pomology, Faculty of Agriculture, Alexandria University, Egypt
a r t i c l e i n f o a b s t r a c t
Article history: Orange is an important commercial crop, which is being exported from Egypt. Citrus packhouses in Egypt
Received 26 March 2018 receive, ship excessive quantity to overseas during glut. Since most of the facilities have limited refriger-
Revised 9 June 2018 ation capacity to deal with this situation, one approach is to apply pre-cooling on the citrus plastic bin.
Accepted 26 June 2018
These bins have more vented area and therefore represent less air resistance to refrigerated air requiring
Available online xxxx
shorter time cycles. Hence, the objective of the current study was to investigate the effect of the cooling
rate of the Navel orange as a function of fruit size, air direction (vertical forced and vertical induced) and
Keywords:
air velocity, on weight loss and electrolyte leakage. A cold store with an air temperature of 4 °C was used
Orange
Pre-cooling
to host the supplementary experimental set-up and provide the supply air temperature. The fruit temper-
Air velocity ature for different treatments was monitored and recorded at equal time intervals (1 min). The seven-
Forced air eighths cooling times ranged from 217 to 76 min. The forced-air pre-cooling with the highest air velocity
Postharvest of 1 m s1 resulted in the shortest significant cooling time in all fruit sizes. The forced air cooling at the
three rates did not significantly affect either the fruit weight loss percentage or the electrolyte leakage of
the three fruit sizes of navel orange after 2 weeks at 5 ± 1 °C + 1 week at room temperature. The indices
presented in the present work could be used to estimate cooling time for another pre-cooling process for
batch types of citrus under similar circumstances.
Ó 2018 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an
open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
1. Introduction that perishable must pass through to ensure they reach the end-
consumer in a safe, wholesome and high-quality state.
Pre-cooling is defined as the removal of field heat from freshly The time required to cool fresh produce is an important factor
harvested produce in order to slow down metabolism and reduce for the designing of various elements of the system to be feasible
deterioration prior to transport or storage (Brosnan and Sun, and cost-effective (Rao, 2015). In the literature, there are various
2001, Elansari, 2009). Pre-cooling additionally limits pathogen methods for predicting cooling times based on the numerical, ana-
growth, reduces water loss and increases shelf-life. The importance lytical, and empirical analysis. The parameters of the pre-cooling
of pre-cooling is essential, especially at the peak of the season process that lead to an accurate prediction of the cooling time from
where there is a need to normalize and stabilize fruit picking and the experimental data are very well established (Tan et al., 2012;
packaging as well as overseas shipping. Pre-cooling is an important Elansari and Siddiqui, 2016). Using the experimental data approach
step of the cold chain, which is a shortened term encompassing all for pre-cooling could be a simplified and powerful tool in predict-
temperature management programs and other steps and processes ing cooling rates and cooling pattern.
During the forced air cooling process, the cooling cycle depends
on several factors such as size, shape, and thermal properties of the
fruit, supplied air temperature, and air velocity. Therefore, and for
⇑ Corresponding author.
the latter, it is well recognized that different air velocities affect the
E-mail address: atef.elansari@alxu.edu.eg (A.M. Elansari).
produce temperature distribution during forced-convection cool-
Peer review under responsibility of King Saud University.
ing of individual fruits. It was found that increase in airflow veloc-
ity increases the cooling rate and heat transfer fluxes across the
apple surface, which means decreasing the cooling time (Han
et al., 2017). The results indicated that a reasonable increase in
Production and hosting by Elsevier
cooling rate is obtained by an increase in airflow velocity to 2.5
https://doi.org/10.1016/j.jssas.2018.06.006
1658-077X/Ó 2018 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006
2 A.M. Elansari, Y.S. Mostafa / Journal of the Saudi Society of Agricultural Sciences xxx (2018) xxx–xxx
The initial ‘lag’ between the onset of cooling and the exponen-
tial decrease in the temperature of the produce item is known as
the j factor, and it is as shown in Fig. 1. The linear portion of the
cooling curve as illustrated in Fig. 1 can be expressed as follows:
Y ¼ J expðChÞ ð3Þ
The seventh-eights cooling time as shown in Fig. 2 is the time
required to reduce the differences between the initial and the cool-
ing medium temperature by the seven-eighths.
The forced air cooling tests were conducted using freshly har-
vested Washington Navel orange fruits at the ripe stage obtained
from commercial citrus packinghouse at El-Beheira governorate.
The fruits were prepared for the fresh fruit market; washed, sani-
tized with Ortho-phenylphenol (OPP) and waxed with water wax
emulsion (WATERWAXÒ UE) Fomesa Fruitech Co. Spain. Fruit batch
Fig. 1. Typical Pre-cooling curve. (10–12 kg) was packed in plastic boxes. Three sizes of orange were
Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006
A.M. Elansari, Y.S. Mostafa / Journal of the Saudi Society of Agricultural Sciences xxx (2018) xxx–xxx 3
selected where the sizes represent the most common classes used desired temperature was approximately in the range of 5–6 °C.
for sorting and grading orange in the commercial packhouse and After the center temperature of fruit reached a steady state, the
they were: large size (110–90 mm), medium size (85–70 mm), lot was withdrawn from the chamber and cold stored at 5 ± 1 °C
and the small size (60–50 mm). and 85–90% RH for two weeks as shipping time, followed by a
One hundred and twenty-five kg of orange fruits from each size week at room temperature as shelf life.
was used and divided into three groups, 40 kg per group. Each Five orange fruits per replicate (15 per treatment) were labeled
group was used for one treatment (air velocity rate at the two air and the initial weight was recorded and reweighted directly after
directions (forced or induced)) with three replicates (6–7 kg per the pre-cooling and at the end of the experiment (2 weeks at 5 ±
replicate). 1 °C and 85–90% RH + one week at room temperature). The average
percent weight loss was calculated for each treatment, according to
3.2. Forced air apparatus the following equation:
weight loss ð%Þ ¼ ½ðw0 w1 Þ=w0 100
The experiments were carried out at Alex. Post-Harvest Center,
Pomology Department, Faculty of Agriculture, Alexandria Univer- where w0 is the initial weight and w1 is the weight measured at
sity. A cold store (2.5 2.5 2.7 m) with an air temperature of sampling date.
4 °C was used to host the supplementary experimental (Fig. 3) Samples of five fruits per replicate from each treatment were
set-up and provide the supply air temperature required where it taken to follow up the changes of the fruit peel electrolyte leakage
was located under the evaporator. The dimensions of the test at the initial (0 time), after the pre-cooling and at the end of the
chamber that contained the fruits were 60 51 70 cm. A plenum experiment (2 weeks at 5 ± 1 °C and 85–90% RH + one week at
or modulated chamber was left in both, the top and the bottom of room temperature). Three disks (26 mm in diameter) of orange
the test chamber in order to grantee a homogenous distribution of fruit peel (flavedo + albedo) were taken from each fruit, and three
the either forced or induced air. The vented area on both bottom replications were made for each treatment. The taken disks were
and top of the test chamber was about 50% to match and simulate immediately washed three times in deionized water for 1 min then
the plastic bin used to handle the citrus in the cold store. The cold blotted dry with paper towels, put into 50 mL tubes with 25 mL of
store was equipped with a humidifier in order to keep the relative mannitol solution (0.2 mol L1) and gently shaken for 1 h. After
humidity constant at 85–90% to avoid weight loss. First, the initial shaking, the initial conductivity of the solution (mS cm1) was
temperature of the cold store was tuned up via a thermocouple measured with a digital conductivity meter (Accumet AR20, Fisher
suspended in the center of the cold store until it was stabilized Scientific, Waltham, MA, USA) and the tubes were frozen at 20 °C.
while the airflow was adjusted by the control valve until obtaining For total conductivity, the frozen samples were held at room tem-
the required airflow rate. The forced-air cooling experiment was perature for 24 h, shaken for 1 h, and conductivity measured. Elec-
initiated by switching over the fan. The fan created an under pres- trolyte leakage of the samples was calculated as the ratio between
sure, which sucked air from the cold store through the test cham- initial conductivity and total conductivity according to (Buccheri
ber after which the air was blown back into the cold store. and Cantwell, 2014).
The weight for each batch from different sizes was about (6–7
kg). The thermostat was sealed with wax on the surface of the pro- 3.3. Instrumentation
duce where the core temperatures for three fruit were recorded in
1-min intervals during the forced air cooling process in each batch The platform scale method (Mohsenin, 1986) was utilized to
for each size. Temperatures measured for a total of nine fruits of measure the volumes of the fruit. A digital electronic vernier cali-
the same size were averaged. The pre-cooling process lasted until per (Absolute digital, model CD-15CW, Mitutoyo Corporation,
the temperature of the produce decreased to approximately Japan) was used to measure the outside fruit dimensions, length
12.5% of the difference between the initial temperature of the dates (L) and diameter (D). The mass (M) was measured with an elec-
and the temperature of the supplied air within the cold store which tronic scale (Mettler-Toledo, model AB204, Mettler-Toledo,
corresponds to the seven-eighth cooling time. The initial tempera- Switzerland, 0.1 g accuracy).
tures of the fruits ranged from 18.5 to 21 °C, while the final core A (0.6) kW centrifugal fan was attached to the pre-cooling mod-
ule where the total airflow rate of the fan is 900 m3 h1 at 100 Pa
head pressure. The desired air velocity was obtained by varying
in the module inlet using a gate valve. A hot wire anemometer
was used to measure the speed of air as well as the pressure drop
(CEM, DT-8893, China). Three Air velocity values that are common
in the industry were applied: 0.2, 0.5 and 1 m s1 (Teruel, 2000;
Ladaniya, 2008; Defraeye et al., 2014).
The core temperatures for orange fruits were monitored using
data loggers (ML 2e data logger, Delta-T Devices Ltd, UK). The log-
ger is equipped with thermistor probes (RS pro T Type, UK). Each
insulated thermostat was inserted longitudinally into the product
flesh using a hypodermic needle. The standard mercury filled ther-
mometer was used to calibrate, ±0.1 °C for the measurement
accuracy.
Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006
4 A.M. Elansari, Y.S. Mostafa / Journal of the Saudi Society of Agricultural Sciences xxx (2018) xxx–xxx
4. Results
Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006
A.M. Elansari, Y.S. Mostafa / Journal of the Saudi Society of Agricultural Sciences xxx (2018) xxx–xxx 5
Table 1
The obtained values of pre-cooling parameters for different fruit size, different air velocity and direction.
Fruit size Air direction Air velocity m s1 Cooling coefficient, C (min1) Lag factor (J) 7/8 cooling time, h7=8 (min)* R2
Table 2
Effects of fruit size, air direction and air velocity on weight loss (%) after pre-cooling
and 2 weeks @ 5 ± 1 °C and 85–90% RH and 1 week at room temperature for bulk
backed navel orange fruits.
Fig. 11. Effect of induced air velocity on the 7/8 cooling time for different size fruit.
coefficient, C, ranged from 0.009 to 0.031 s1 depending on size,
airflow rate and direction.
Variation of the seven-eighth cooling time at various airflow oranges, tomatoes and spherical products under different airflow
rates, induced and forced, for different fruit sizes are shown in rates. For all the treatments, the pressure drop across the pallets
Figs. 10 and 11 and Table 1. The cooling rate of the small fruits was between 53 and 60 Pa.
was the highest at the forced air velocity of 1 m s1 and it was The fruit weight-loss percentage after pre-cooling was signifi-
the least for the large size fruit at the induced air velocity of 0.2 cantly affected by the air direction and air velocity rates (Table 2).
m s1. As the forced air velocity increased from 0.2 to 1 m s1, The weight loss (%) was significantly lower with forced air pre-
the cooling time was reduced by an average of 37% for the three cooling of large and medium having an air velocity of 0.5 m s1
sizes. As the induced air velocity increased from 0.2 to 1 m s1, compared with those of 1 and 0.2 m s1. The induced air increased
the effect of air velocity on cooling time was less significant, where the weight loss after the pre-cooling with all fruit sizes and air
it reduced to an average of 26% for the three sizes. The same result velocity rates as compared with those of forced pre-cooled fruits.
was reported by other researchers (Guemes et al., 1989; Ferrua and However, the differences of weight loss at the end of the experi-
Singh., 2011; Nalbandi et al., 2016). Likewise (Albayati et al., 2007; ment (after 2 weeks at 5 ± 1 °C and 1 week at room temperature)
Tutar et al., 2009) reported the same trends for the cooling time of among treatments were not significant.
Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006
6 A.M. Elansari, Y.S. Mostafa / Journal of the Saudi Society of Agricultural Sciences xxx (2018) xxx–xxx
Table 3 The results indicated that the cooling rates for smaller sized
Effects of fruit size, air direction and air velocity on electrolyte leakage (%) after pre- fruit and at a higher air velocity with vertical forced air were signif-
cooling and 2 weeks @ 5 °C and 1 week at room temperature for bulk backed navel
orange fruits.
icantly faster than the cooling rates for the largest size and the
lower air velocity with vertical induced air. The temperature
Fruit size Air direction Air velocity After Pre-cooling* After 2 w @ arrived at an endpoint for pre-cooling as 5 °C is the most widely
m s1 5 °C + 1 w @ RT
recommended range of temperature for low-temperature storage
Large Forced 1 0.520 ab 0.573ab of citrus (Kader, 2002). As cooling starts, the initial temperature
0.5 0.486 bcd 0.560abc
0.2 0.483 bcd 0.556abc
drop was rapid, although during subsequent cooling times or seven
Induced 1 0.466 bcd 0.583a -cooling periods, this rate slowed down as shown in all treatments.
0.5 0.470 bcd 0.556abc The obtained results agreed well with Teruel et al., (2000) who
0.2 0.480 bcd 0.556abc showed that the seven-eighth cooling time was a mean between
Medium Forced 1 0.550 a 0.560abc 107 and 170 min, depending on the position of the fruit in the
0.5 0.480 bcd 0.550abc package.
0.2 0.503 ab 0.543bc
The pressure drop across the pallets was between 53 and 60 Pa
Induced 1 0.446 cd 0.573ab
0.5 0.443 cd 0.550abc for both, the forced and induced air direction and for different
0.2 0.433 d 0.560abc sizes. Therefore, the pressure drop across the test chamber could
Small Forced 1 0.546 a 0.566abc be considered negligible. The modulated chamber assured well-
0.5 0.466 bcd 0.536c distributed airflow rate in both cases, forced and induced.
0.2 0.496 abc 0.546bc Pathare et al. (2012) indicated that there is a large influence on
Induced 1 0.473 bcd 0.550abc pressure loss during forced-air cooling when the total surface
0.5 0.440 d 0.556abc
0.2 0.446 cd 0.553abc
openings in the wall of a plastic container are less than 25%.
Haas et al. (1976) found a similar conclusion opinion that the pro-
L.S.D. at 0.05 0.054 0.0334
duce becomes the greatest contributor to pressure drop when the
*
Means followed by the same latters are not significant, but different letters are surface area of the openings covers 27% of the container walls.
significant at 0.05 level of probability according to L.S.D. method. Therefore, larger holes produced higher air velocity, cooling rate
and air velocity uniformity and smaller air pressure drop. The
results showed heterogeneity of cooling, which could be explained
Generally, the electrolyte leakage increased with the posthar-
due to the minimum pressure drop since the total opening area of
vest storage (Table 3). The forced air pre-cooling at air velocity
less than 25% of the container surface restricts airflow considerably
rates of 1 and 0.2 m s1 in both medium and small fruits and at
(Vigneault and Goyette, 2003).
1 m s1 with large fruits increased the electrolyte leakage of fruit
This improvement in cooling performance was explained by the
peel after pre-cooling as compared with at 0.5 m s1 and all veloc-
increase in the total vented area (around 50%) and by increasing
ity rates in induced air direction. No significant differences in elec-
the air velocity. The combination of high air velocity, fruit size,
trolyte leakage were occurring among all velocity rates in induced
and air direction was revealed as most advantageous for increasing
Pre-cooling. However, the pre-cooling with induced air at 1 m s1
the cooling rate. Ferrua and Singh (2011) reported that the mean
of large fruits recorded the highest electrolyte leakage at the end
air velocity and pressure drop decreased as more holes were added
of the experiment (after 2 weeks at 5 ± 1 °C and 1 week at room
to the package. Study by De Castro et al. (2005) showed that total
temperature), but the differences were significant only with forced
opening area of 14% generated a maximum cooling efficiency, with
pre-cooling at 0.2 m s1 of medium fruit, and 0.5 and 0.2 m s1 of
beneficial effects on product cooling rate and uniformity and
small fruit.
energy costs.
The forced air cooling at the three rates did not significantly
5. Discussion affect the fruit weight loss percentage and electrolyte leakage in
the fruits in all the three sizes of navel orange after 2 weeks at 5
As shown, increasing the air velocity lowered the seven-eighth ± 1 °C + 1 week at room temperature.
cooling time for both induced and forced airflow rate irrespective The indices presented in the present work are very useful in
of the fruit size. However, the cooling rate was slower for the relating cooling time, fruit size, air velocity and direction, and
induced direction compared to the forced one. By other words, could be used to estimate cooling time for another pre-cooling pro-
higher forced air velocity led to a lower pre-cooling time. There- cess for batch types of citrus under similar circumstances.
fore, using a higher air velocity may not be economical for the
induced air compared with the forced air.
The variation between the lowest and the highest cooling rate 6. Conclusion
(or the seventh-eighths cooling time) was narrow for the induced
direction where it ranged from 0.7 to 0.83%, while it was larger The fast cooling of fruits is generally ignored by many Egyptian
for the forced direction and ranged from 0.48 to 0.73%. The same citrus packhouses. However, it is a serious concern for different
trend was reported by Vigneault et al. (2005) where the forced markets in the light of improved fruit quality. To overcome the lim-
air to flow from bottom to top hastening its velocity distribution ited refrigeration facility specially during glut, present approach
compared to the cold air entered through the top openings could be applied for pre-cooling citrus fruits using plastic bins hav-
(induced). The inlet cold air was heated up as it crosses the warmer ing the more vented area and representing less air resistance to
citrus layers. This temperature rise drove less dense air to the refrigerated air. It can be concluded that the forced-air pre-
upper zones of the citrus chamber. Since the outlet openings were cooling with the highest air velocity of 1 m s1 resulted in the
located on the top, forced and natural convection worked in the shortest significant cooling time in all fruit sizes. The average seven
same direction. They forced the air to flow from bottom to top eighth cooling times (time for the pre-cooling process under differ-
accelerating its velocity distribution. Therefore, it can be concluded ent conditions ranged from 217 to 76 min. The current study was
that both the correct orientation of the air velocity through and intended to quantify the time it takes for citrus to cool to target
around the product in addition to the position of a venting area temperatures over a specified temperature and vertical air velocity
can significantly reduce pre-cooling cycle (Cortbaoui et al., 2006). of cold air for a batch type arrangement. The detrimental effects of
Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006
A.M. Elansari, Y.S. Mostafa / Journal of the Saudi Society of Agricultural Sciences xxx (2018) xxx–xxx 7
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Please cite this article in press as: Elansari, A.M., Mostafa, Y.S. Vertical forced air pre-cooling of orange fruits on bin: Effect of fruit size, air direction, and air
velocity. Journal of the Saudi Society of Agricultural Sciences (2018), https://doi.org/10.1016/j.jssas.2018.06.006