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, Fumihiko Tanaka, Toshitaka Uchino, Daisuke Hamanaka, Yoshio Hikida

研究成果: Contribution to journalArticle査読

2 被引用数 (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.

本文言語英語
ページ(範囲)247-253
ページ数7
ジャーナルFood Science and Technology Research
20
2
DOI
出版ステータス出版済み - 2014

All Science Journal Classification (ASJC) codes

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

フィンガープリント 「Temperature dependency of gas diffusivity and skin resistance of japanese pear ('oushuu') based on the fruit's true 3D geometry」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル