Forced-convective cooling of citrus fruit: Package design

Convective Cooling of an Extrudate

Convective heat transfer about an isothermal, cylindrical extrudate of constant diameter, issuing continuously from an extrusion die, is investigated numerically, using a commercial CFD software package. The hot extrudate is assumed to move vertically downward, thus giving rise to a combined regime of forced and free convection in the surrounding fluid. Prandtl number of 0.707, corresponding to...

Convective cores in galactic cooling flows

We use hydrodynamic simulations with adaptive grid refinement to study the dependence of hot gas flows in X-ray luminous giant elliptical galaxies on the efficiency of heat supply to the gas. We consider a number of potential heating mechanisms including Type Ia supernovae and sporadic nuclear activity of a central supermassive black hole. As a starting point for this research we use an equilib...

Experimental Control of Citrus Fruit Decay

Streptococcus liquefaciens inoculated into orange concentrate. Appi. Microbiol., 3, 104-106. LARKIN, E. P., LITSKY, W., AND FULLER, J. E. 1955d Fecal streptococci in frozen foods. IV. Effect of sanitizing agents and blanching temperatures on Streptococcus faecalis. Appl. Microbiol., 3, 107-110. LEININGER, H. V. AND MCCLESKEY, C. S. 1953 Bacterial indicators of pollution in surface waters. Appl....

Methods for Reducing Acidity in Citrus Fruit

PRO-GEN® (arsanilic acid or P-G) has been shown to reduce acidity of Florida grapefruit as effectively as lead arsenate. A series of experiments in the 1987-88 citrus fruit sea son reconfirmed that P-G was effective for this use with con centrations of 600-1500 ppm. P-G is water soluble. However, deliberate attempts to wash it off immediately following spray application reduced its effectivenes...

Floral Nutrients and Citrus Fruit Quality