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HEAT TRANSFER AND MOISTURE LOSS OF SPHERICAL FRESH PRODUCE.

Author(s) : HAYAKAWA K. I., SUCCAR J.

Type of article: Article

Summary

A COMPUTERIZED PROCEDURE WAS DEVELOPED FOR SIMULATING THE POST HARVEST COOLING AND MOISTURE LOSS OF PRODUCE BY USING A RELIABLE MATHEMATICAL MODEL. THE DEVELOPED PROCEDURE WAS EMPLOYED TO EXAMINE INFLUENCE OF FIVE KEY DIMENSIONLESS PARAMETERS ON THE COOLING RATE AND MOISTURE LOSS. THESE PARAMETERS ARE RELATED TO THE RATES OF CHANGES IN DENSITY AND THERMAL CONDUCTIVITY WITH CHANGES IN PRODUCE TEMPERATURE, SURFACE HEAT TRANSFER CONDUCTANCE, TRANSPIRATION RATE, AND ENVIRONMENTAL RH. THEORETICAL RESULTS WERE VERIFIED THROUGH HEAT TRANSFER AND MOISTURE LOSS EXPERIMENTS BY USING FRESH POTATOES AND TOMATOES.

Details

  • Original title: HEAT TRANSFER AND MOISTURE LOSS OF SPHERICAL FRESH PRODUCE.
  • Record ID : 1982-1929
  • Languages: English
  • Publication date: 1982/03
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 596-605; 4 fig.; 8 tabl.; 37 ref.; 2 append.
  • Document available for consultation in the library of the IIR headquarters only.

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