In cucumber (Cucumis sativus L.) fruit, transpiration is a significant factor that affects freshness and shelf-life. During storage, fresh cucumber requires careful management of moisture loss to delay quality deterioration. To assist with the determination of optimal storage conditions, this study was conducted to develop a simultaneous heat and mass transfer model for cucumber and to present a duration chart for cucumber storage. The simulation was performed using COMSOL software. The transpiration rate factor was determined as a regression equation on the vapor pressure deficit. The determination coefficient (R2) and root-mean-square error (RMSE) of temperature simulation ranged from 0.920 to 0.994 and 0.293 to 0.239 °C, respectively. The accuracy of the moisture loss simulation varied from 0.986 to 0.996 R2 and from 0.418 to 0.325 % RMSE. A temperature-humidity-dependent storage duration chart that ensures moisture loss of 5 % was developed by interpolation.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
- Industrial and Manufacturing Engineering