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

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

研究成果: ジャーナルへの寄稿学術誌査読

抄録

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.

本文言語英語
ページ(範囲)459-468
ページ数10
ジャーナルFood Science and Technology Research
26
4
DOI
出版ステータス出版済み - 2020

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学工学(全般)
  • 産業および生産工学
  • マーケティング

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