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Modelling of simultaneous moisture loss and shrinkage during dehydration of pear tissue.
Author(s) : NGUYEN T. A., VERBOVEN P., KERCKHOFS G., et al.
Summary
A coupled water transport and mechanical deformation model was developed to simulate water transport in long cylindrical samples of inner cortex tissue of apple (cv. Jonagored). The model considered the tissue as an isotropic continuum material with apparent properties. These properties were determined by independent experiments. The finite element method was used to solve the governing differential equations over the 2D geometry of the circular cross section of the cylinders. The validated model explained water transport and shrinkage reasonably well as validated by X-ray computed tomography (CT). X-ray CT allowed simultaneous non-destructive evaluation of sample shape changes and the development of water profiles in the samples as a function of time during a dehydration experiment. The model will be used to investigate fruit shrivelling as a result of water loss during storage and shelf life.
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Pages: ICR07-C2-1393
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Details
- Original title: Modelling of simultaneous moisture loss and shrinkage during dehydration of pear tissue.
- Record ID : 2008-0277
- Languages: English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Publication date: 2007/08/21
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Mass transfer; Simulation; Apple; Pear; Modelling; Humidity; Cold storage; Fruit; Water
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