Modeling and simulation of Byssochlamys fulva growth on papaya pulp subjected to evaporative cooling

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 mathem...

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Bibliographic Details
Published in:Chemical engineering science 2014-07, Vol.114, p.134-143
Main Authors: da Silva, Paulo Ricardo Santos, Cristina Tessaro, Isabel, Marczak, Ligia Damasceno Ferreira
Format: Article
Language:English
Subjects:
Computer simulation
Evaporative cooling
Foods
Fungus
Growth
Heat transfer
Mathematical analysis
Mathematical models
Matlab
Papayas
Refrigeration
Shelf life
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Summary: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. [Display omitted] •Growth of Byssochlamys fulva on papaya pulp under dynamic temperature was simulated.•The evaporative cooling effect was taken into account in the mathematical model.•Initial product temperature has a dominant effect on product׳s shelf life.•Air velocity and humidity has a weak effect on the food׳s shelf life.•The evaporative cooling effect can increase the product׳s shelf life up to 70%.
ISSN:0009-2509
1873-4405
DOI:10.1016/j.ces.2014.04.010