International Journal of Food Engineering and Technology

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Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage

Received: 20 March 2017    Accepted: 21 April 2017    Published: 19 May 2017
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Abstract

Uniform storage conditions in cold stores are difficult to attain in practice. All storage facilities have one thing in common, the need for proper humidity control. High product and air temperatures and moistures are often observed in certain positions of a cold room leading to deterioration of food quality and safety. To reduce food losses, it is necessary to understand heat and mass transfers. The aim of this study was control of relative humidity inside cold rooms at 90 and 95% and it compared with other cold room without control of relative humidity to improve the optimum cooling condition and 1°C of all cooling rooms. A simplified model was used for describing and predicted the trend of heat and mass transfer of Anna apples (product and air temperatures and weight losses) at different zones in the cold room. Temperature and velocity of air and apples measurements were carried out inside cold room filled with four apple pallets. The result showed that, Good agreement between the predicted and experimental results was found for both final average Anna apple temperature and weight loss inside cold room.

DOI 10.11648/j.ijfet.20170101.13
Published in International Journal of Food Engineering and Technology (Volume 1, Issue 1, December 2017)
Page(s) 17-29
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cold Room, Relative Humidity, Heat Transfer, Mass Transfer, Weight Losses

References
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Author Information
  • Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

  • Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

  • Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

  • Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

  • Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

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  • APA Style

    Ayman Hafez Amer Eissa, Ahmed Hassan Gomaa, Mohamed Abd Elfattah Abd El Maksoud, Ehab Abd Elazez El Saeidy, Said Fathi El Sisi. (2017). Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage. International Journal of Food Engineering and Technology, 1(1), 17-29. https://doi.org/10.11648/j.ijfet.20170101.13

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    ACS Style

    Ayman Hafez Amer Eissa; Ahmed Hassan Gomaa; Mohamed Abd Elfattah Abd El Maksoud; Ehab Abd Elazez El Saeidy; Said Fathi El Sisi. Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage. Int. J. Food Eng. Technol. 2017, 1(1), 17-29. doi: 10.11648/j.ijfet.20170101.13

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    AMA Style

    Ayman Hafez Amer Eissa, Ahmed Hassan Gomaa, Mohamed Abd Elfattah Abd El Maksoud, Ehab Abd Elazez El Saeidy, Said Fathi El Sisi. Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage. Int J Food Eng Technol. 2017;1(1):17-29. doi: 10.11648/j.ijfet.20170101.13

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  • @article{10.11648/j.ijfet.20170101.13,
      author = {Ayman Hafez Amer Eissa and Ahmed Hassan Gomaa and Mohamed Abd Elfattah Abd El Maksoud and Ehab Abd Elazez El Saeidy and Said Fathi El Sisi},
      title = {Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage},
      journal = {International Journal of Food Engineering and Technology},
      volume = {1},
      number = {1},
      pages = {17-29},
      doi = {10.11648/j.ijfet.20170101.13},
      url = {https://doi.org/10.11648/j.ijfet.20170101.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfet.20170101.13},
      abstract = {Uniform storage conditions in cold stores are difficult to attain in practice. All storage facilities have one thing in common, the need for proper humidity control. High product and air temperatures and moistures are often observed in certain positions of a cold room leading to deterioration of food quality and safety. To reduce food losses, it is necessary to understand heat and mass transfers. The aim of this study was control of relative humidity inside cold rooms at 90 and 95% and it compared with other cold room without control of relative humidity to improve the optimum cooling condition and 1°C of all cooling rooms. A simplified model was used for describing and predicted the trend of heat and mass transfer of Anna apples (product and air temperatures and weight losses) at different zones in the cold room. Temperature and velocity of air and apples measurements were carried out inside cold room filled with four apple pallets. The result showed that, Good agreement between the predicted and experimental results was found for both final average Anna apple temperature and weight loss inside cold room.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage
    AU  - Ayman Hafez Amer Eissa
    AU  - Ahmed Hassan Gomaa
    AU  - Mohamed Abd Elfattah Abd El Maksoud
    AU  - Ehab Abd Elazez El Saeidy
    AU  - Said Fathi El Sisi
    Y1  - 2017/05/19
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijfet.20170101.13
    DO  - 10.11648/j.ijfet.20170101.13
    T2  - International Journal of Food Engineering and Technology
    JF  - International Journal of Food Engineering and Technology
    JO  - International Journal of Food Engineering and Technology
    SP  - 17
    EP  - 29
    PB  - Science Publishing Group
    SN  - 2640-1584
    UR  - https://doi.org/10.11648/j.ijfet.20170101.13
    AB  - Uniform storage conditions in cold stores are difficult to attain in practice. All storage facilities have one thing in common, the need for proper humidity control. High product and air temperatures and moistures are often observed in certain positions of a cold room leading to deterioration of food quality and safety. To reduce food losses, it is necessary to understand heat and mass transfers. The aim of this study was control of relative humidity inside cold rooms at 90 and 95% and it compared with other cold room without control of relative humidity to improve the optimum cooling condition and 1°C of all cooling rooms. A simplified model was used for describing and predicted the trend of heat and mass transfer of Anna apples (product and air temperatures and weight losses) at different zones in the cold room. Temperature and velocity of air and apples measurements were carried out inside cold room filled with four apple pallets. The result showed that, Good agreement between the predicted and experimental results was found for both final average Anna apple temperature and weight loss inside cold room.
    VL  - 1
    IS  - 1
    ER  - 

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