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Heat and Mass Transfer Characteristics of Fruits and Vegetables Prior to Shipment
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English
Abstract
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.
Citation
MacKinnon, I. and Bilanski, W., "Heat and Mass Transfer Characteristics of Fruits and Vegetables Prior to Shipment," SAE Technical Paper 921620, 1992, https://doi.org/10.4271/921620.Also In
References
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