Thermal blanching is an essential operation for many fruits and vegetables processing.It not only contributes to the inactivation of polyphenol oxidase(PPO),peroxidase(POD),but also affects other quality attributes of...Thermal blanching is an essential operation for many fruits and vegetables processing.It not only contributes to the inactivation of polyphenol oxidase(PPO),peroxidase(POD),but also affects other quality attributes of products.Herein we review the current status of thermal blanching.Firstly,the purposes of blanching,which include inactivating enzymes,enhancing drying rate and product quality,removing pesticide residues and toxic constituents,expelling air in plant tissues,decreasing microbial load,are examined.Then,the reason to why indicators such as POD and PPO,ascorbic acid,color,and texture are frequently used to evaluate blanching process is summarized.After that,the principles,applications and limitations of current thermal blanching methods,which include conventional hot water blanching,steam blanching,microwave blanching,ohmic blanching,and infrared blanching are outlined.Finally,future trends are identified and discussed.展开更多
This study addresses heat transfer performance of various configurations of coiled non-circular tubes, e.g., in-plane spiral ducts, helical spiral ducts, and conical spiral ducts. The laminar flow of a Newtonian fluid...This study addresses heat transfer performance of various configurations of coiled non-circular tubes, e.g., in-plane spiral ducts, helical spiral ducts, and conical spiral ducts. The laminar flow of a Newtonian fluid in helical coils made of square cross section tubes is simulated using the computational fluid dynamic approach. The effects of tube Reynolds number, fluid Prandtl number, coil diameter, etc., are quantified and discussed. Both constant wall temperature and constant heat flux conditions are simulated. The effect of in-plane coil versus a cylindrical design of constant coil, as well as a conical coil design is discussed. Results are compared with those for a straight square tube of the same length as that used to form the coils. Advantages and limitations of using coiled tubes are discussed in light of the numerical results.展开更多
文摘Thermal blanching is an essential operation for many fruits and vegetables processing.It not only contributes to the inactivation of polyphenol oxidase(PPO),peroxidase(POD),but also affects other quality attributes of products.Herein we review the current status of thermal blanching.Firstly,the purposes of blanching,which include inactivating enzymes,enhancing drying rate and product quality,removing pesticide residues and toxic constituents,expelling air in plant tissues,decreasing microbial load,are examined.Then,the reason to why indicators such as POD and PPO,ascorbic acid,color,and texture are frequently used to evaluate blanching process is summarized.After that,the principles,applications and limitations of current thermal blanching methods,which include conventional hot water blanching,steam blanching,microwave blanching,ohmic blanching,and infrared blanching are outlined.Finally,future trends are identified and discussed.
文摘This study addresses heat transfer performance of various configurations of coiled non-circular tubes, e.g., in-plane spiral ducts, helical spiral ducts, and conical spiral ducts. The laminar flow of a Newtonian fluid in helical coils made of square cross section tubes is simulated using the computational fluid dynamic approach. The effects of tube Reynolds number, fluid Prandtl number, coil diameter, etc., are quantified and discussed. Both constant wall temperature and constant heat flux conditions are simulated. The effect of in-plane coil versus a cylindrical design of constant coil, as well as a conical coil design is discussed. Results are compared with those for a straight square tube of the same length as that used to form the coils. Advantages and limitations of using coiled tubes are discussed in light of the numerical results.
