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
01.09.1992
Aufsatz (Konferenz)
Englisch
Heat and mass transfer characteristics of fruits and vegetables prior to shipment
Kraftfahrwesen | 1992
|Fruits and vegetables shipped long distances
Engineering Index Backfile | 1928
Menu Focus - Promotable fruits and vegetables
Online Contents | 1998