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Modelling transpiration and condensation on fruit and vegetable surfaces after cooling.

Author(s) : LINKE M., GOTTSCHALK K.

Summary

The objective of the study was to minimize the negative influence of condensation after cooling by controlling the air flow conditions close to the produce surface. Rewarming of fruits and vegetables after cooling is characterized by complex heat and mass transfer processes often affecting the produce quality (due to microbial growth) at unfavourable environmental conditions. Particularly high relative humidities of the ambient air and closer packaging units lead to high amounts of condensation water on the produce surface and long dwell times. Depending on the flow conditions close to the produce surface, some important basic interactions at single produce items under laboratory conditions were measured. A mathematical model is developed for the determination of the amount of condensed water on fruit surfaces dependent on the environment air conditions. As a first step, the model describes the heat and mass transfer processes on single fruits. The process of diffusion of humidity in air and proceed of temperature is the basis for the model. Input parameters of the model are ambient air temperature and humidity, surface temperature, and size of the fruit.

Details

  • Original title: Modelling transpiration and condensation on fruit and vegetable surfaces after cooling.
  • Record ID : 2006-1839
  • Languages: English
  • Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Publication date: 2005/05/02

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