Cooling and mass transfer rates in fresh fruits Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/n583xz25j

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  • Moisture loss from fresh fruits results in lost revenue to producers, storage/packing companies, distributors, and increased prices for the consumer. Improved methods of storage and handling are necessary to help prevent moisture loss and retard spoilage. A literature review was conducted to improve knowledge on past and current studies involving cooling and mass transfer rates in fresh fruits. Documentation of field harvesting and tours of storage/packing companies were conducted and methods of storage and handling described. Simulation of handling processes was performed and the results discussed. Experiments to determine cooling characteristics and mass transfer rates under various storage conditions were performed on several local varieties of fruit. Cooling rates are presented for several different geometries both as individual and bulk fruit. Mass transfer rates were analyzed and overall transpiration coefficients determined on a mass and area basis. Results are compared with other researchers and discussed. Conclusions were drawn and recommendations for future research presented.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-19T16:54:44Z (GMT) No. of bitstreams: 1 CHADWICKJONATHAN1988.pdf: 1330784 bytes, checksum: b3a7336ebf0a38173308da8544c23a03 (MD5)
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