عنوان انگلیسی:Modeling Condensation and Evaporation on Fruit Surface
عنوان ترجمه فازسی: مدل سازی چگالش و تبخیر در سطح میوه ها
نام ژورنال:Drying Technology
سال انتشار:2007
Rewarming of fruits and vegetables after cooling is characterizedby heat and mass transfer processes, which leads commonly to condensationof water on the produce surface at temperatures below thedew point. This effect may affect the produce quality due tomicrobial growth at unfavorable environmental conditions. Theamount of condensed water is a function of the produce surfacetemperature and of the surrounding conditions as air temperature,air humidity, and air flow. Under practical conditions, both thewarming and the...