| In order to study pre-cooling process of cylindrical fruit and vegetable, Turnip was taken asan experimental subject of the differential pre-cooling experiments. In this paper, the temperature,wind speed, hole ratio, porosity are studied as the main factors of affecting the differentialpre-cooling effect of cylindrical fruits and vegetables. Pre-cooling speed and pre-coolinguniformity are taken as the important criterion for the study of pre-cooling effect. In this paper, aninterdisciplinary approach is used to design the differential pre-cooling simulation method basedon an artificial neural network-based approach.1) Taking the white radish as experimental subjects, the orthogonal experiments of fourfactors and three levels are made by changing the temperature, wind speed, hole ratio andporosity. Pre-cooling speed and pre-cooling uniformity are taken as the important criterion for thestudy of pre-cooling effect. It shows that the impact of various factors on the cooling speeddescending order are: porosity, air temperature, porosity, wind speed; the influence of variousfactors on the uniformity of a sequence of: air temperature, porosity, wind speed, open porosity.2) In order to get the impact of these factors on the pre-cooling, the experimental study of thesingle factor is made respective. The pre-cooling speed and uniformity of variation are obtainedin different pre-cooling conditions.3) The neural network which is more accurately reflected the differential pre-cooling effect iscreated. The nonlinear relationship between wind velocity, porosity, porosity, temperature, initialtemperature, pre-cooling time of six input parameters and uniformity as well as pre-coolingprocess average temperature is established. |
