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INFLUENCE OF AIR FLOW RATE, RESPIRATION, EVAPORATIVE COOLING, AND OTHER FACTORS AFFECTING WEIGHT LOSS CALCULATIONS FOR FRUIT AND VEGETABLES.

Author(s) : GAFFNEY J. J., BAIRD C. D., CHAU K. V.

Summary

IT IS COMMON TO ASSUME THAT THE WEIGHT LOSS FROM FRUIT AND VEGETABLES IS DUE TO EVAPORATION OF MOISTURE, THAT THE MASS TRANSFER COEFFICIENT IS DEPENDENT ONLY UPON PROPERTIES OF THE PRODUCT SURFACE, AND THAT THE VAPOUR PRESSURE AT THE EVAPORATING SURFACE IS THE SATURATION VAPOUR PRESSURE OF PURE WATER. ACCURATE CALCULATIONS REQUIRE, HOWEVER, CONSIDERATION OF CERTAIN ADDITIONAL FACTORS: CARBON LOSS ; AIR FILM RESISTANCE AS IT AFFECTS THE OVERALL MASS TRANSFER COEFFICIENT ; RESPIRATORY HEAT, EVAPORATIVE COOLING, CONVECTIVE AND RADIATIVE HEAT FLOWS, VAPOUR PRESSURE LOWERING DUE TO DISSOLVED SUBSTANCES. THE AUTHORS SHOW THE INFLUENCE OF THESE FACTORS ON CALCULATED WEIGHT LOSS RATES FOR APPLES, PEACHES, AND BRUSSELS SPROUTS.

Details

  • Original title: INFLUENCE OF AIR FLOW RATE, RESPIRATION, EVAPORATIVE COOLING, AND OTHER FACTORS AFFECTING WEIGHT LOSS CALCULATIONS FOR FRUIT AND VEGETABLES.
  • Record ID : 1986-1478
  • Languages: English
  • Publication date: 1985
  • Source: Source: ASHRAE Trans.
    vol. 91; n. 1B; 690-707; 8 tabl.; 12 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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