Simulation of temperature profile and moisture loss of fresh cucumber fruit and visualization of commercial storage duration

Seong Heon Kim, Chinatsu Nishihara, Fumina Tanaka, Tanaka Fumihiko

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)459-468
Number of pages10
JournalFood Science and Technology Research
Volume26
Issue number4
DOIs
Publication statusPublished - 2020

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

Fingerprint Dive into the research topics of 'Simulation of temperature profile and moisture loss of fresh cucumber fruit and visualization of commercial storage duration'. Together they form a unique fingerprint.

Cite this