Art

J-GLOBAL ID：202002237576520143   Reference number：20A1540396

Simulation of Temperature Profile and Moisture Loss of Fresh Cucumber Fruit and Visualization of Commercial Storage Duration

新鮮キュウリ果実の温度プロファイルと水分損失のシミュレーションおよび店頭貯蔵期間の可視化

Author (4)： KIM Seong-Heon (Kyushu Univ., Fukuoka, JPN) ,  NISHIHARA Chinatsu (Kyushu Univ., Fukuoka, JPN) ,  TANAKA Fumina (Kyushu Univ., Fukuoka, JPN) ,  TANAKA Fumihiko (Kyushu Univ., Fukuoka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 26  Issue： 4  Page： 459-468  Publication year： Jul. 2020 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： freshness ,  *Cucumis sativus ,  fruit ,  *quality ,  shelf life ,  *transpiration ,  mass transfer ,  heat transmission ,  simulation ,  evaporation ,  *moisture ,  temperature dependence ,  *fruit quality ,  water evaporation ,  humidity dependency

JST classification (2)： Food quality  (FJ01040F) ,  Vegetables and processed vegetable products  (FJ11020O)

Reference (36)：

• Agrawal, S.G. and Methekar, R.N. (2017). Mathematical model for heat and mass transfer during convective drying of pumpkin. Food and Bioprod. Process, 101, 68-73.
• AL-Hafidh, M.H. and Ameen, S.M. (2008). Heat and mass transfer during air drying of fruits. Iraqi J. Mech. Mater. Eng., 8, 110-126.
• ASHRAE Handboo. (2006). “Refrigeration.” American Society of Heating, Refrigeration and Air Conditioning Engineers, Atlanta.
• Barbosa-Cánovas, G.V., Fontana, A.J., Schmidt, S.J., and Labuza, T.P. (2008). “Water Activity in Foods: Fundamentals and Applications.” Blackwell Publishing, Oxford.
• Bovi, G.G., Caleb, O.J., Linke, M., Rauh, C., and Mahajan, P.V. (2016). Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review. Biosyst. Eng., 150, 24-39.

Terms in the title (8)： キュウリ ,  果実 ,  温度プロファイル ,  水分 ,  損失 ,  シミュレーション ,  貯蔵期間 ,  可視化