Effect of Airflow Velocity on Pre-cooling Process of Pomegranate by Forced Cooling Air under Unsteady State Heat Transfer Condition

Introduction Pomegranate (Punica grantum L.) is classified into the family of Punicaceae. One of the most influential factors in postharvest life and quality of horticultural products is temperature. In precooling, heat is reduced in fruit and vegetable after harvesting to prepare it quickly for transport and storage. Fikiin (1983), Dennis (1984) and Hass (1976) reported that cold air velocity is one of the effective factors in cooling vegetables and fruits. Determining the time-temperature profiles is an important step in cooling process of agricultural products. The objective of this study was the analysis of cooling rate in the center (arils) and outer layer (peel) of pomegranate and comparison of the two sections at different cold air velocities. These results are useful for designing and optimizing the precooling systems. Materials and Methods The pomegranate variety was Rabab (thick peel) and the experiments were performed on arils (center) and peel (outer layer) of a pomegranate. The velocities of 0.5, 1 and 1.3 m s-1 were selected for testing. To perform the research, the cooling instrument was designed and built at Department of Biosystems Engineering of Tabriz University, Tabriz, Iran. In each experiment six pt100 temperature sensors was used in a single pomegranate. The cooling of pomegranate was continued until the central temperature reached to 10°C and then the instrument turned off. The average of air and product temperatures was 7.2 and 22.2°C, respectively. The following parameters were measured to analyze the process of precooling: a) Dimensionless temperature (θ), b) Cooling coefficient (C), c) Lag factor (J), d) Half-cooling time (H), e) Seven-eighths cooling time (S), f) Cooling heterogeneity, g) Fruit mass loss, h) Instantaneous cooling rate, and i) convective heat transfer coefficient. Results and Discussion At any air velocity, with increasing the radius from center to outer layer, the lag factor decreased and cooling coefficient increased. Also, half-cooling time and seven-eighths cooling time reduced and so cooling rate enhanced. Thus, despite a reduction lag factor, due to a significant increase in cooling coefficient, half and seven-eighths cooling declined. Dimensionless temperature, θ, less than 0.2 and 0.1 in the center and peel and at different velocities had little impact on the rate of cooling in pomegranate. The difference in primary cooling time (0-500 sec) and in high lag factor (greater than 1) occurred, which represen