Temperature dependency of gas diffusivity and skin resistance of japanese pear ('oushuu') based on the fruit's true 3D geometry

Maryam Ebrahim Rezagah, Sayaka Ishida, Tanaka Fumihiko, Toshitaka Uchino, Daisuke Hamanaka, Yoshio Hikida

研究成果: ジャーナルへの寄稿記事

2 引用 (Scopus)

抄録

'Oushuu' is a late ripening cultivar of Pyrus pyrifolia. In the present study some of the physical and gas transport properties of this cultivar have been measured or estimated from a mathematical model written with COMSOL Multiphysics 4.2a, using the exact 3D geometry of the pear obtained with NextEngine 3D laser scanner. The experiments were done at 5, 15 and 25?. The model was validated by conducting experiments to measure the internal concentration at different points of the fruit and comparing them with the model results. The model was shown to be successful in predicting the internal gas concentrations. Gas diffusivity of 'Oushuu' at 5? was found to be 5.97 × 10-7 m2/s and its skin resistance to be 4.04 × 105 s/m. However the results at higher temperatures seem to be less accurate. As a result, a co-diffusion model was used to estimate the gas diffusivity and skin resistance of 'Oushuu' at higher temperatures.

元の言語英語
ページ(範囲)247-253
ページ数7
ジャーナルFood Science and Technology Research
20
発行部数2
DOI
出版物ステータス出版済み - 1 1 2014

Fingerprint

Pyrus
Fruits
diffusivity
pears
Fruit
Skin
Gases
gases
Temperature
fruits
Geometry
temperature
Pyrus pyrifolia
scanners
cultivars
Transport properties
lasers
ripening
Lasers
Theoretical Models

All Science Journal Classification (ASJC) codes

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

これを引用

Temperature dependency of gas diffusivity and skin resistance of japanese pear ('oushuu') based on the fruit's true 3D geometry. / Rezagah, Maryam Ebrahim; Ishida, Sayaka; Fumihiko, Tanaka; Uchino, Toshitaka; Hamanaka, Daisuke; Hikida, Yoshio.

:: Food Science and Technology Research, 巻 20, 番号 2, 01.01.2014, p. 247-253.

研究成果: ジャーナルへの寄稿記事

Rezagah, Maryam Ebrahim ; Ishida, Sayaka ; Fumihiko, Tanaka ; Uchino, Toshitaka ; Hamanaka, Daisuke ; Hikida, Yoshio. / Temperature dependency of gas diffusivity and skin resistance of japanese pear ('oushuu') based on the fruit's true 3D geometry. :: Food Science and Technology Research. 2014 ; 巻 20, 番号 2. pp. 247-253.
@article{f08d8b62ee444772b5263351c890ec19,
title = "Temperature dependency of gas diffusivity and skin resistance of japanese pear ('oushuu') based on the fruit's true 3D geometry",
abstract = "'Oushuu' is a late ripening cultivar of Pyrus pyrifolia. In the present study some of the physical and gas transport properties of this cultivar have been measured or estimated from a mathematical model written with COMSOL Multiphysics 4.2a, using the exact 3D geometry of the pear obtained with NextEngine 3D laser scanner. The experiments were done at 5, 15 and 25?. The model was validated by conducting experiments to measure the internal concentration at different points of the fruit and comparing them with the model results. The model was shown to be successful in predicting the internal gas concentrations. Gas diffusivity of 'Oushuu' at 5? was found to be 5.97 × 10-7 m2/s and its skin resistance to be 4.04 × 105 s/m. However the results at higher temperatures seem to be less accurate. As a result, a co-diffusion model was used to estimate the gas diffusivity and skin resistance of 'Oushuu' at higher temperatures.",
author = "Rezagah, {Maryam Ebrahim} and Sayaka Ishida and Tanaka Fumihiko and Toshitaka Uchino and Daisuke Hamanaka and Yoshio Hikida",
year = "2014",
month = "1",
day = "1",
doi = "10.3136/fstr.20.247",
language = "English",
volume = "20",
pages = "247--253",
journal = "Food Science and Technology Research",
issn = "1344-6606",
publisher = "Japanese Society for Food Science and Technology",
number = "2",

}

TY - JOUR

T1 - Temperature dependency of gas diffusivity and skin resistance of japanese pear ('oushuu') based on the fruit's true 3D geometry

AU - Rezagah, Maryam Ebrahim

AU - Ishida, Sayaka

AU - Fumihiko, Tanaka

AU - Uchino, Toshitaka

AU - Hamanaka, Daisuke

AU - Hikida, Yoshio

PY - 2014/1/1

Y1 - 2014/1/1

N2 - 'Oushuu' is a late ripening cultivar of Pyrus pyrifolia. In the present study some of the physical and gas transport properties of this cultivar have been measured or estimated from a mathematical model written with COMSOL Multiphysics 4.2a, using the exact 3D geometry of the pear obtained with NextEngine 3D laser scanner. The experiments were done at 5, 15 and 25?. The model was validated by conducting experiments to measure the internal concentration at different points of the fruit and comparing them with the model results. The model was shown to be successful in predicting the internal gas concentrations. Gas diffusivity of 'Oushuu' at 5? was found to be 5.97 × 10-7 m2/s and its skin resistance to be 4.04 × 105 s/m. However the results at higher temperatures seem to be less accurate. As a result, a co-diffusion model was used to estimate the gas diffusivity and skin resistance of 'Oushuu' at higher temperatures.

AB - 'Oushuu' is a late ripening cultivar of Pyrus pyrifolia. In the present study some of the physical and gas transport properties of this cultivar have been measured or estimated from a mathematical model written with COMSOL Multiphysics 4.2a, using the exact 3D geometry of the pear obtained with NextEngine 3D laser scanner. The experiments were done at 5, 15 and 25?. The model was validated by conducting experiments to measure the internal concentration at different points of the fruit and comparing them with the model results. The model was shown to be successful in predicting the internal gas concentrations. Gas diffusivity of 'Oushuu' at 5? was found to be 5.97 × 10-7 m2/s and its skin resistance to be 4.04 × 105 s/m. However the results at higher temperatures seem to be less accurate. As a result, a co-diffusion model was used to estimate the gas diffusivity and skin resistance of 'Oushuu' at higher temperatures.

UR - http://www.scopus.com/inward/record.url?scp=84903558386&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84903558386&partnerID=8YFLogxK

U2 - 10.3136/fstr.20.247

DO - 10.3136/fstr.20.247

M3 - Article

AN - SCOPUS:84903558386

VL - 20

SP - 247

EP - 253

JO - Food Science and Technology Research

JF - Food Science and Technology Research

SN - 1344-6606

IS - 2

ER -