A mathematical analysis is developed to predict the heat and mass transfer processes in the cooling of fruits and vegetables. This analysis is based on a bulk pile or deep bed with the individual products being thin leafy material such as leaf lettuce. The effect of respiration and transpiration are discussed and incorporated into the model. A sensitivity analysis is performed to determine the influence of various parameters such as air velocity, relative humidity and thermophysical constants on cooling time and moisture loss. A comparison with experimental data shows good agreement with the model.


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    Title :

    Heat and Mass Transfer Characteristics of Fruits and Vegetables Prior to Shipment


    Additional title:

    Sae Technical Papers


    Contributors:

    Conference:

    International Off-Highway & Powerplant Congress & Exposition ; 1992



    Publication date :

    1992-09-01




    Type of media :

    Conference paper


    Type of material :

    Print


    Language :

    English




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