Mathematical Model of Heat Transfer, Cooling Mass and Storage Time of Apples (Malus domestica) in Packaging
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Abstract
The cooling of fruit at high relative humidity can control respiration, moisture loss, ripening, and the action of
enzymes and microorganisms that cause spoilage and decrease shelf life. A mathematical model was developed for cooling or
storing packaged apples and solved with finite elements predicting one-dimensional heat and mass transfer. The model consists
of two separate parts of the heat and mass transfer model, namely to predict air humidity, air condensation, and moisture
content. The temperature predicted by the model for refrigeration or storage simulations is compared with the experimentally
secermined temperature.Validity test and sensitivity test were used to test the validity of the mathematical model of heat
transfer and mass transfer during cooling or storage of apples. Scatter plot test, residual test, and validity test to secermine the
validity of the developed mathematical model. This model is successful in estimating the time-temperature profile at various
locations in bulk apples packaging during the cooling process and the storage process
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