Establishment of Three-dimensional Heat Transfer Model for Catalytic Infrared Tomato Peeling and Calculation of Equipment Energy Consumption
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Abstract:
To improve the processing performance of infrared dry peeling of tomatoes, a three-dimensional heat transfer model for infrared radiant heating was established. This model was used to predict the temperatures for different positions on the surface of and inside the tomato during infrared peeling, and the fitting effect was verified by comparing predicted values of temperature with the measured values. Furthermore, the energy consumption of two different infrared equipment was calculated, compared, and analyzed to select the ideal infrared equipment. The gas-roller conveying catalytic infrared equipment could rapidly heat the tomato skin (the highest surface temperature was 60.32 ℃) with a more uniform surface temperature distribution (the maximum temperature difference was approximately 6.44 ℃) when compared with the static catalytic infrared equipment. The increase in internal temperature was minimal (the highest internal temperature was 49.10 ℃), and the internal temperature distribution was relatively uniform (the maximum temperature difference was approximately 18.25 ℃). The predicted values of the model fitted well with the measured values (R2≥0.93), and the estimated standard error EESE value was low (0.13~10.80 ℃). These findings indicated that the three-dimensional heat transfer model showed a good fitting effect, reflecting the temperature distribution on the surface of andinside the tomato under different infrared equipment. Moreover, the gas-roller conveying catalytic infrared equipment was superior to the static catalytic infrared equipment, given the higher efficiency and energy-saving afforded by reducing the processing time by 16.60% and saving 34.80% of energy consumption. This method could have broad application prospects and industrial value in the field of fruit and vegetable peeling.
