Heat transfer characteristics of the pre-cooling process of potato seeds is investigated experimentally. A simulations approach is carried out in which irregularity of the seed shape is taken into account. By introducing a shape factor, the j-f model was established to predict the required time period after which the seeds center temperature would reach the ambient temperature. Comparison between the models and experimental data shows good agreement, with a relative error of 5.6%. A relative error of 10.5% is found in comparison with the lumped parameter model which neglects the effect of seeds shape.
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