Heat transfer characteristics during air precooling of strawberries

D. R. Giiemes, M. E. Pirovani and J. H. Di Pentima

Instituto de Tecnologia de Alimentos, Universidad Nacional del Litoral, C. Correos 428,
3000 Santa Fe, Argentina
Received 6 January 1988; revised 18 July 1988

Heat transfer characteristics during air precooling of strawberries were studied. Effective surface heat transfer
coefficients were determined and a Nu-Re correlation which includes the effect of moisture evaporation was
developed. The mean value of film coefficients obtained for strawberries were 16 to 25 ~ higher than those
predicted by the correlation of McAdams for spheres cooled only by convection. Furthermore, a geometry
analysis for strawberries was carried out when determining surface heat transfer coefficients. It was concluded
that for practical applications strawberries may be acceptably considered as spheres, since correction for
anomalous shape does not cause significant differences.

(Keywords:food products;heat transfer;precooling;strawberries)

Caracteristiques du transfert de chaleur au cours de la

prrr frigrration par air des fraises
On a btudib les caract~ristiques du transfert de chaleur au cours de la prbrbfrigbration par air des fraises. Les
coefficients effectifs de transfert de chaleur superficiel ont btb d~terminbs et une corrblation Nu-Re comprenant
l'influence de l'~vaporation d'eau a btb btablie. La valeur moyenne des coefficients pelliculaires obtenus pour les
fraises btait supbrieure de 16 ~ 25 % ~ celle pr~vue par la corrblation de Mc Adams pour des sphbres refroidies par
convection pure. De plus, une analyse gbom~trique des fraises a ~tb effectube en dbterminant les coefficients de
transfert de chaleur superficiel. On a conclu que pour les applications pratiques les fraises pouvaient ~tre
considbrbes de fafon acceptable comme des sphbres puisque la correction pour les formes anormales ne donne pas
de diffbrences significatives.

(Mots cl~s: produits alimentaires; transfert de chaleur; prrr6frigrration;fraises)

The freezing of strawberries by IQF technology

(individually quick freezing) presents some difficulties due
to the tenderness and high perishability of these fruits 1.
Therefore, there is a trend to precool them in order to
increase their firmness, to produce a high quality product.
Precooling improves efficiency of the freezing operation,
and freezer capacity is increased due to shorter dwell
times.
A way to attain that purpose is to use a tunnel where air
is forced up through the strawberries moving
continuously on a belt conveyor. When fruits are
precooled by this method, heat is removed by convective
heat transfer from the product surface to the cooling
medium while moisture evaporation produces an
additional cooling effect2-4.
Heat transfer characteristics during air-cooling of
strawberries are important for a proper design and
operation of such systems. Empirical equations to predict
surface heat transfer coefficients are only valid when heat
transfer is by convection 5.
The best way to account for the evaporation cooling
effect is through a separate function based on the
evaporation coefficient for the product and the
temperature and humidity of the air. However, this is
more complicated and is harder to communicate to the
refrigeration industry. Hence, effective surface heat
transfer coefficients which include the effect of moisture
evaporation were proposed. A problem with the effective
'h' is that it changes with the humidity level of the cooling
0140--7007/89/030169~)5503.00
1989 Butterworth & Co (Publishers) Ltd and IIR

air. This is not as critical with single products as it is with

products in bulk or large containers.
Effective values of surface heat transfer coefficients (h)
or N u - R e type correlations for the cooling of many fruits
and vegetables have been reported 6-a. However, data
referred to strawberries in particular are scarce.
Therefore, the objectives of this study were to determine
the effective values of surface heat transfer coefficients
during air precooling of strawberries and the effect of
moisture evaporation on them, to develop a N u - R e
correlation which includes the effect of moisture
evaporation and to perform a geometric analysis using
acrylic plastic models, in order to consider anomalous
strawberry shapes.

Materials and methods

Theoretical considerations
Correlation
coefficients.

to

estimate

surface

heat

transfer

To
estimate
surface heat
transfer
coefficients (h) in forced-air cooling of a sphere, the wellknown relationship of McAdams was used:
Nu=0.37 R e '6

(1)

where N u is the Nusselt number (hD/ka) and R e is the

Reynolds number (Dvap~/1~).

Rev. Int. Froid 1 989 Vol 1 2 Mai

169

Air precooling of strawberries: D. R. Gilemes et al.

-1
Nomenclature

A
B
Bi
C

C,(x)
D

Fo
G
h
k
/
M~

Nu
r
R

Dimensionless distance ratio, (Area 1)/hi 2

Dimensionless distance ratio, (Area 2)/hi 2
Biot number
Function from the general equation presented by Smith et al.
Function of the geometry, position and Biot
number
Diameter for spheres or (2.l) for anomalous
shapes (m)
Fourier number
Geometry index
Surface heat transfer coefficient
(Wm -2 C -1)
Thermal conductivity (W m - 1 o c - 1)
Characteristic length (m)
Square of the first root of the transcendental equation appropriate to the given
geometry
Nusselt number
Correlation coefficient
Outside radius of spheres (m)

Experimental method to determine surface heat transfer

coefficients. A method which involves the measurement
of the temperature variation during the transient cooling
of a body was used. The temperature response as a
function of time at any position within a sphere
undergoing transient heat exchange takes the following

Re
R~q
t
T
v
W
x

Reynolds number
Equivalent radius (m)
Temperature (C)
Dimensionless temperature ratio as a function of time and position within the solid
Velocity (m s- t )
Water content (~o by weight)
Generical position

Greek letters
Thermal diffusivity (m 2 s- ~)
0
Time (s)
2,
nth root of the transcendental equation
kt
Viscosity (kg m - 1 s- l)
p
Density (kg m - 3)
Subscripts
a
Air
acr
Acrylic plastic
s
Strawberries
i
Initial uniform temperature of the product
Iv
Constant temperature of surrounding
environment

(a)

form 9 :

T - t-too _ ~, C.~.,exp(-Az.)~O/R z
ti--too .= t

~orthogonat area 1

(2)

where the transcendental root equation is:

Bi= 1 - 2 . cot 2.

(3)

After Fo = 0.20 the series solution converges rapidly,

and the temperature ratio can be evaluated accurately by
the use of the first term only. The technique to evaluate h
from cooling curves involves the assumption that the
second and higher terms in the summation of Equation (2)
are negligible after some time has elapsed. Therefore, the
equation becomes:

t-too-Cl,xeXp(-2~)o~O/R2

(4)

(b)

orthocjonalarea 2

Figure 1 Cross-section of a typical strawberry in the (a) polar plane

and (b) equatorial plane
Figure 1 Coupe transversale d'une fraise type dans (a) le plan polaire et
(b) le plan bquatorial

length' (1), which is originated by two orthogonal planes

that pass through the point of maximum temperature
('thermal centre') of the fruit (Figure 1).
They also define a geometry index, G, which is
calculated by Equation (5)

ti --t~

A straight line with a slope of -22ct/R 2 is obtained by

plotting this equation on semi-log paper. Then, the
experimental cooling curve is also plotted on semi-log
paper. From the slope of this line and the properties of the
product, 22 can be evaluated. From 21 and Equation (3),
the Biot number and h can be calculated.
For those cases in which water loss occurs, the heat
transfer coefficients will be 'effective', because they will
include evaporative cooling.

Geometry analysis. The correction for non-spherical

shape of strawberries was made by applying the
procedure developed by Smith et al.l o,a 1. It is based on a
dimensional parameter defined as the 'characteristic

170

Int. J. Refrig. 1989 Vol 12 May

1
3
G=~+~-~

3
8B z

(5)

where A = orthogonal area 1/nl 2 and B = orthogonal area

2/nl 2. The geometry index for a sphere is 1, decreasing as
the sphere becomes eccentric.
Furthermore, the procedure involves a first term
approximation of the infinite series solutions, where
temperature versus time relation during transient heat
transfer is given by Equation (6):
T= C e x p ( - M ~ Fo)

(6)

Smith et al. ~'1~ developed a monograph which

Air precooling of strawberries: D. R. GOemes et al.

electronic thermometer with an accuracy of 0. IC. Each
thermocouple wire was inserted near the centre of the
sample. Thermocouple entrance was sealed appropriately. Samples were allowed to equilibrate in air to a
uniform temperature of about 30C. Cooling tests
continued until the sample had cooled to within IC of air
temperature. Air flow rates were measured with a hot wire
anemometer. The experimental air velocities were 1.3, 3.0
and 4.5 m s - 1 and temperature ranged from 0 to 2C.
The relative air humidity was determined from drybulb and wet-bulb temperature values. Experimental
values ranged from 88 to 90 ~o.
Thermal properties of the strawberries and acrylic
plastic model were determined in a previous study 12 by
the transient method 1 3. They were: ks = 0.46 W m - ~C- 1;
k a c r = 0 . 2 0 8 W m - l o c l; ~ s = l . 2 6 x 1 0 - V m 2 s - X ; and
cq~r= 1.207 x 10- 7 m 2 s - 1. These values agree with data
found in the literature s, 14,1s.
Moisture content of strawberries was determined by
drying the sample in air at 60C until constant weight was
obtained. Specific gravity was measured by water
displacement. Weight losses in the samples were
determined from values of their weights before and after
the cooling tests.

correlates M~ with G and Bi. M 1 can be calculated from

thermal diffusivity and the slope of the logarithmic
temperature ratio versus time plot during cooling tests.
R a w material

Strawberries (var. Tufts) from Coronda district (Santa Fe

province), were used. The fruits were selected to obtain
samples of uniform characteristics and size.
E x p e r i m e n t a l procedure

The heat transfer coefficients (h) and Nusselt numbers

were evaluated from properties of the product and the
acrylic model, according to the following procedure.
For the spherical shape:
1. The characteristic length of each test specimen
assumed to be the radius of a sphere of equivalent volume,
was determined;
2. 2~2 from experimental cooling curves and the
respective Bi number from tables 9, were obtained; and
3. the surface heat transfer coefficient h from the value of
Bi number, was calculated.
For the anomalous shape:
1. The geometry index (G) and the characteristic length
(1) of each test specimen were determined;
2. M~ from the semi-log plot of temperature versus time
was evaluated; and
3. using the nomograph, the reciprocal of the Biot
number and the value of the respective surface heat
transfer coefficient were obtained.

Results and discussion

Table 1 shows average surface heat transfer coefficients h
obtained from the three different air velocities. The values
of h for spheres (from Equation (1)) are averages of the
single values corresponding to each experimental
condition. Values predicted by Equation (1) of McAdams
for spheres and those obtained for the acrylic plastic
model with similar dimensions were not found to be
significantly different (P~<0.05). Values obtained for
strawberries assumed as spheres and those obtained by
correction for anomalous shape were neither found to be
significantly different (P ~<0.05).
On the other hand, significant differences (P~<0.05)
were found between predicted values for spheres or
experimental values for the acrylic model and the mean
values from strawberries. The latter were 16 to 25 ~o higher
than those predicted by Equation (1) of McAdams for
spheres and the experimental values for the acrylic plastic
model. The difference may be mainly attributed to the

Cooling tests were performed in a tunnel where air was

forced up through the strawberries or acrylic model,
placed on a wire belt. Both strawberries and acrylic model
were cooled singly. In commercial practice strawberries
are placed close together, so that higher effective h values
than the experimental values obtained are expected, as
actual air velocities at the surface are greater than the
approaching velocity used in the tests.
The acrylic plastic model was turned on a lathe so that
its shape and size were as similar as possible to the
strawberries (characteristic length, l = 0 . 0 1 2 m and
equivalent radius, R~q = 0.0145 m).
Temperature was measured using type K - A W G No. 30
thermocouples connected to a multichannel digital

Table 1 Surfaceheat transfer coefficients(h) obtained from forced-aircooling of acrylicplastic model and strawberries(eachvalue is an averageof 4 to
6 runs)
Tableau 1 Coefficients de transfert de chaleur superficiel (h) obtenus it partir du refroidissement par courant d'air force d'un modble en matikre plastique
acrylique et de fraises (chaque valeur reprbsente une moyenne de 4 it 6 essais)

Air velocity (m s- 1)
1.3

Spheres (predicted by Equation 1)

Acrylic plastic model
Strawberries
assumed as spheres
corrected for anomalous shape

3.0

4.5

h
(W m-2 oc-~)

CV
(%)

h
(Wm-2 of-,)

CV
(%)

h
(Wm-2 of 1)

CV
(%)

39.6
37.8

8.3
14.7

64.9
68.9

7.0
7.0

83.9
81.9

3.9
14.6

47.8
44.5

10.9
12.6

82.5
78.3

14.0
13.9

102.1
106.4

15.9
14.5

CV: Coefficient of variation (standard deviation/mean value) 100

Average air temperature during cooling tests: 1.4C
Spheres (for Eguation 1): f-=_/~q= 0.012 m; _acrylicplastic model: l= 0.012 m; Req= 0.0145 m; G = 0.76
Strawberries: l=0.0116m; Req=0.0131 m; G=0.83; jrs=952; 1~=90.5 %

Rev. Int. Froid 1989 Vol 12 Mai

171

Air precooling of strawberries: D. R. Gi)emes et al.

32

~.20
E

16
12

Air temperature

I
0

I
2

I
4

I
6

I
8

I
10

I
12

I
14

I
16

Time (minutes)

Figure 2

Temperature response curve from experimental cooling tests

(@) comparedwith that obtained by the analytical solutionfor spheres

using h values predicted by McAdams relationship (+) and the
analytical solution for a sphere using experimental h value (O) (each
temperature is an average of 4 runs). #a, 3.0ms-~; L 0.0116m; /~eq,
0.0132m; (~, 0.86; Yc/R, 0.22; &, 2.1C
Figure 2 Courbe de rkponse de la tempkrature ~ partir d'essais de
refroidissement expbrimental en comparaison de celle obtenue par la
solution analytique pour des sphbres en utilisant les valeurs de h prkvues
par la relation de McAdams (+) et la solution analytique pour une sphbre
utilisant la valeur de h expbrimentale ()(_chaque temperature represente
une moyenne de 4 essais). ~ , 3 , 0 m s - l ; 1, O,Oll6m; R~q, 0,0132m: G,
0,86; ~/R, 0,22; ~, 2,1C

additional cooling due to water evaporation from the

strawberries. Although many authors have considered
the evaporative cooling effect, little quantitative
information has been found. In this regard, Feldman 4
found that water evaporation produced an additional
cooling of 16 % (when va = 2 m s- 1) and 22 % (when va =
4 m s- ~), working with spheres made of ice (R = 0.03 m).
It should be noted that direct comparison with the data of
Feldman may not be valid because free water on the
surface evaporates more easily than from the strawberry
and the size of spheres was greater than those of
strawberries.
Besides the evaporative effect, during the forced
convection cooling of single products radiation can also
have a significant effect. In this work, experimental
conditions were such that this effect was minimized. If,
however, radiation had some influence, it would be
similar either for h obtained for strawberries or the acrylic
model.
Another reason for a higher apparent h is that the true
surface area of a strawberry might be higher than the
'nominal' surface area due to bumpiness and the small
seeds on the surface and therefore it might contribute to
the heat transfer rate at the surface and thus increase the
apparent h.
F i g u r e 2 shows the temperature response curve from an
experimental cooling test compared with that obtained by
the analytical solution for spheres, using h values
predicted by the correlation of McAdams (when Va=
3.0m s-l). Also plotted is the analytical solution for a
sphere using the h obtained from the same experimental
test.
As Ansari et al. 3 and Sastry et al. 16 have noted, the
difference between experimental and predicted cooling

172

Int. J. Refrig. 1989 Vol 12 May

rates occurs in the earlier stage of cooling. During this

period, the strawberries lose their surface moisture, and
the evaporation cooling effect becomes very important.
However, as cooling proceeds, the analytical solution for
a sphere using experimental h values compares fairly well
with the experimental data. This is because the effective h
value is an average value throughout the process, while
the evaporative effect is greater in the earlier stage of
cooling and smaller in the later stage.
Weight losses during cooling were also evaluated in
some tests. The values ranged from 0.4 to 0.9% of the
initial weight, with a mean value of 0.6 %. While the
number of runs was not sufficient to draw a definitive
conclusion, no correlation between the weight loss and
air-flow rates was found.
F i g u r e s 3 and 4 show Nusselt-Reynolds correlations
for strawberries and the acrylic plastic model,
respectively. Also plotted is the correlation proposed by
McAdams for forced-air cooling of spheres. An analysis of
the data yielded the following N u - R e relationships and
correlation coefficients.
For the acrylic plastic model:
r =0.906

Nu =0.34 Re T M

For strawberries:
Nu=0.37 R e T M

r=0.884

It should be noted that Nusselt and Reynolds numbers

for both the acrylic model and the strawberries correlate
significantly. Under experimental conditions, the value of
the Prandtl number remained constant at approximately
0.71. Therefore, it was not included in the above
mentioned correlations. Since the values of the film
coefficients obtained for strawberries assumed as spheres
and those obtained by correction for anomalous shape
were not found to be significantly different, the N u
number for each run was calculated by using the mean
value of both determinations.
200

tO0

6O

40

o
ff

/
1~o

O0 f i t "
.o s

~o

20

10
IOO0

I
2OOO

4 0 O0
Reynolds

I I I

I0000
number

20000

Figure 3 Nusselt-Reynolds correlation for forced-air precooling of

strawberries ( -) and McAdams relationship for spheres (
). Q,
Experimental data
Figure 3 Corrklation entre les hombres de Nusselt et de Reynolds pour
la prkrbfrigkration par air de fraises ( - - - ) et relation de McAdams pour
des sphbres (
). O , Rbsultats exp~rimentaux

Air precooling of strawberries: D. R. GSemes et al.

200

Acknowledgement
This work was supported by the Secretaria de Estado de
Ciencia y T~cnica de la Repfiblica A r g e n t i n a

I00

60
D
Z

References
40

1
2
20-

3
10
1000

2000

t I I

4000
10O00
Reynolds number

20000

Figure 4 Nusselt-Reynolds correlation for forced-airprecooling of the

acrylic plastic model ( - - - ) and McAdams relationship for spheres
(
). +, Experimental data
Figure 4 Correlation entre les nombres de Nusselt et de Reynolds pour
la pr~rbfrig~ration par eourant d'air forcb du modble en mati~re plastique
acrylique ( - - - ) et relation de McAdams pour des spheres (
). +,
Rbsultats expbrimentaux

4
5
6
7
8
9

Conclusions
F o r practical applications, strawberries can be acceptably
considered as spheres, because the correction for
a n o m a l o u s shape does n o t cause significant differences.
This c o m m e n t is limited to strawberries of Tufts variety
or others of similar shape because there are some varieties
that are very large a n d fiat, a n d perhaps c a n n o t be
modelled as spheres.
The air cooling of strawberries involves, to some
extent, a n e v a p o r a t i o n cooling effect. T o take this effect
into account, 'effective' surface heat transfer coefficients
must be used.
It should be interesting for future work to evaluate
moisture losses as a function of time a n d air velocity, in
order to describe the c o m b i n e d heat a n d mass transfer
process m o r e accurately.

10
11
12
13
14
15
16

Conroy,R., Ellis, R. F. Precooling berries improves quality

shortens fluidizedfreezingtime Food Processing (1981) 42 82-83
Fockens,F. H., Meffert, H. F. Moisture loss of horticultural
products during precooling with cold air 12bne Congr~s
International du Froid Madrid (1967) 731-741
Ansarl,F. A., Charan, V. Varma, H. K. Heat and mass transfer
analysis in air-cooling of spherical food products lnt J Refrio
(1984) 7 194-197
Feldrnan,C. Transfert de chaleur et de masse entre une sphere et
de l'air a basse temperature CTGREF No 6 Memoire (March
1976)
McAdams,W. Heat Transmission McGraw Hill Book Co., New
York, Toronto, London (1954)
Are, J., Sweat, V. E. Survey of published heat transfer
coefficients encountered in food refrigeration processes
ASH RAE Trans (1980) 86(2)
Kopdman, I., Blaisdell,J. L, Ptlug, !. J. Influenceof fruit sizeand
coolant velocityon the cooling of Jonathan apples in water and
air ASHRAE Trans (1966) 72(1) 209-216
Minh,T. V, Perry, J. S, Bennett, A. H. Forced air precooling of
white potatoes in bulk ASHRAE Trans (1969) 75(II) 87-94
Luikuv,A. V. Analytical Heat Diffusion Theory Academic Press,
New York and London (1968)
Smith,IL E., Nelson, G. L, Henrickson, R. L. Analyses on
transient heat transfer from anomalous shapes Trans ASAE
(1967) 10 236-245
Smith,R. E., Nelson, G. L., Henriekson, R. L. Applications of
geometry analysis of anomalous shapes to problems in transient
heat transfer Trans ASAE (1968) 11 296-302
Di Pentima, J. H., Giiemes,D. R. Difusividadtrrmica de acrilico
y de frutillas preparadas de diferentesmaneras, unpublished data
(1985)
Gaffney,J. J., Baird, C. D., Eshleman,W. D. Reviewand analysis
of the transient method for determining thermal diffusivity of
fruits and vegetables ASHRAE Trans (1980) 86(2) 261-280
Sweat, V. E. Experimental values of thermal conductivity of
selected fruits and vegetables J Food Sci (1974) 39 1080-1083
Perry,R., Chilton, C. Chemical Engineers' Handbook 5th Ed.
McGraw Hill Kogakusha Ltd, Tokyo (1973)
Sastry,S. K. Zuritz, C. A., Anantheswaran, R. C. Interaction
between heat and mass transfer in foods ASHRAE Trans (1985)
91(2)

Rev. Int. F r o i d 1 9 8 9 V o l 12 M a i

173