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.
Heat and Mass Transfer Characteristics of Fruits and Vegetables Prior to Shipment
Sae Technical Papers
International Off-Highway & Powerplant Congress & Exposition ; 1992
1992-09-01
Conference paper
English
Heat and mass transfer characteristics of fruits and vegetables prior to shipment
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