THERMAL COOLING DATA FOR FIGS EXPOSED TO AIR COOLING

This paper implies the presentation of a methodology for determining the thermal cooling data in terms of the cooling coefficients, lag factors, half cooling times and seven-eighths cooling times, as well as the heat transfer coefficients of the food products. This methodology was employed to determine the thermal cooling data for the individual figs being cooled with air at the flow velocities of 1.1, 1.5, 1.75, and 2.5 m/s. The results of this study show that the cooling coefficient and lag factor varied linearly, the half cooling time and seven-eighths cooling time decreased by 21.5% and 20.9% and the heat transfer coefficient increased by 27.3% with increasing air-flow velocity from 1.1 to 2.5 m/s.