Abstract
This study reports the effects of evaporative cooling on the shelf life of papaya pulp contaminated with Byssochlamys fulva spores. The effects of the initial product temperature, velocity and relative humidity of the refrigeration system air were taken into account in the process analysis. A mathematical model was constructed integrating equations that describe the phenomena of heat and mass transfer at the surface of a food sample with the kinetics of microbial growth comprising the modified Gompertz equation, the extended square root model and the hyperbolic model. The mathematical model was implemented on Matlab and resolved numerically using the finite differences method. Simulations showed that the fruit׳s shelf life is primarily affected by its initial temperature. It was concluded that evaporative cooling can offer significant results in terms of extending shelf life if the initial product temperature is high and there is a low velocity refrigeration air stream. Under these conditions, simulations indicated that the shelf life of papaya pulp was extended by up to 70%, compared to processing without employing the evaporative cooling effect.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
