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

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.