[4-1600-C] Postharvest/Food Technology and Process Engineering (4)

[4-1600-C-01] Estimation of Moisture Loss of Cucumber during Storage using CFD Simulation based on Heat and Mass Transfer Model

*Seong-Heon Kim¹, Chinatsu Nishihara¹, Fumina Tanaka¹, Fumihiko Tanaka¹ (1. Kyushu Univ.(Japan))

Keywords:Cucumber, Heat and mass transfer, Moisture content, Postharvest, Storage

Maintaining the quality of perishable products that contain high moisture is considered as one of the primary goals to extend their shelf life in the postharvest process. Cucumber is one of the popular fruits due to its unique flavor and crunchy texture, and also a perishable product. In addition, cucumber fruit is mostly consumed raw, without cooking. As the fruit consists of approximately 95% of moisture, cucumber is prone to lose easily its marketability depending on storage conditions. This study was conducted to simulate the heat and mass transfer phenomena of Japanese cucumber during storage using mathematical equations based on drying model to predict the amount of moisture releasing from the fruit, and presented a useful guideline for cucumber storage. The mathematical models were developed based on heat and mass transfer phenomena and were appropriately modified for storage condition. A 3D geometry of cucumber was reconstructed by using an X-ray CT scanner. The simulation was carried out using COMSOL software. To verify the model, the actual data, such as the changes in moisture content for 8 days under 4 different environmental conditions and temperature for 100 minutes under 2 different conditions, were investigated and then compared with the simulated data. As a result, the accuracy of the simulation of moisture ratio and temperature change was estimated at approximately 0.4% and 0.4°C in average RMSE, respectively. This study would be helpful for designing the optimal postharvest process and creasing economic profits on food storage.