Propagation of stochastic temperature fluctuations in refrigerated fruits

Nicola, Bart M.; Verlinden, Bert; Beuselinck, A; Jancsók, P; Quenon, Valéry; Scheerlinck, Nico; Verboven, Pieter; Baerdemaeker, Josse De

doi:10.1016/s0140-7007(98)00051-6

Cited by 23 publications

(5 citation statements)

References 17 publications

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“…Random temperature fluctuations can cause the centre temperature of chilled produce to decrease temporarily below the threshold level beyond which cold injury may develop [37]. Moreover, temperature fluctuations may exacerbate moisture condensation, which lead to microbial growth and fruit rot [38].…”

Section: Temperature Fluctuationmentioning

confidence: 99%

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Jia

et al. 2020

Foods

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Chilling injury, tissue browning, and fungal infection are the major problems of peach fruit during post-harvest storage. In this study, a precise temperature control cold storage with low-temperature fluctuation (LFT) and internal circulation flow system is designed. An ozone (O3) generator and a (titanium dioxide) TiO2 photocatalytic reactor were applied to cold storage to investigate the variation of LFT combined with ozone fumigation and a TiO2 photocatalytic reactor in the efficiency of delaying ripening and maintaining peach fruit quality. Results showed that the temperature fluctuation with the improved control system was only ±0.1 to ±0.2 °C compared with that of ±0.5 to ±1.0 °C in conventional cold storage. LFT significantly reduced the chilling injury of peach fruit during storage. Although LFT combined with fumigation of 200 mg m−3 ozone periodical treatment slightly damaged the peach fruit after 40 d of storage, its combination with the TiO2 photocatalytic system significantly improved the postharvest storage quality of the fruit. This treatment maintained higher titratable acidity (TA), total soluble solids (TSS), better firmness, color, microstructure, and lower decay rate, polyphenol oxidase (PPO) activities, total phenol accumulation, respiratory intensity, ethylene production, and malondialdehyde (MDA) content during 60 d of storage. All the results show that LFT combined with the TiO2 photocatalytic system might be a promising technology for quality preservation in peach fruit storage.

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Section: Temperature Fluctuationmentioning

confidence: 99%

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Jia

et al. 2020

Foods

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“…Although the Monte Carlo method demands a relatively high computation time, it has an advantage over the other methods in that it is neither limited by the number of stochastic variables involved, nor by the complexity of the model equations describing the process. This method has successfully been used extensively in food engineering (Nicolaï et al, 1999;Poschet et al, 2003;Pouillot and Delignette-Muller, 2010;Busschaert et al, 2011;Hoang et al, 2012). In postharvest science, Hertog et al (2009) used the Monte Carlo method to model variability in the Hue color in tomatoes during different postharvest regimes, while De Ketelaere et al (2004) used it to predict shelf life of tomatoes.…”

Section: Introductionmentioning

confidence: 99%

Towards flexible management of postharvest variation in fruit firmness of three apple cultivars

Gwanpua¹,

Verlinden²,

Hertog³

et al. 2013

Postharvest Biology and Technology

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Stochastic modeling provides a useful tool in managing biological variation in the postharvest chain.In the current study, the fruit-to-fruit variability in the postharvest firmness of apples was modeled.Apples from three cultivars (Jonagold, Braeburn, and Kanzi) were harvested at different levels of maturity, and stored at different temperatures and controlled atmosphere (CA) conditions. By using a kinetic model describing firmness breakdown as a function of time, temperature, controlled atmosphere conditions and endogenous ethylene concentration, the main stochastic variables were identified as the initial firmness and the rate constants for firmness breakdown and ethylene production. Treating these variables as random model parameters, the Monte Carlo method was used to simulate the propagation of the fruit-to-fruit variability in flesh firmness within a batch of apples during storage under different CA conditions and subsequent shelf life exposure. The model was validated using independent data sets from apples picked in a different season. The model developed in this study can be used to predict the probability of having apples of certain firmness after long term storage for different scenarios of temperatures and CA conditions.

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“…Subsequently, he studied the same problem in terms of spectral densities and presented significantly simpler results for the statistics [18,19]. Nicola et al [20] developed a variance propagation algorithm to investigate the effect of ambient temperature modeled as a random process on the variability of the steady-state temperature in a complex-shaped body cooled by convection. Chantasiriwan [22] solved the stochastic heat conduction problem under random boundary and initial conditions using a meshless method-the multiquadric collocation method.…”

Section: Case Of Random Surface Temperature or Ambient Temperaturementioning

confidence: 99%

Stochastic Analysis of Heat Conduction and Thermal Stresses in Solids: A Review

Chiba¹

2012

Heat Transfer Phenomena and Applications

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Propagation of stochastic temperature fluctuations in refrigerated fruits

Cited by 23 publications

References 17 publications

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Towards flexible management of postharvest variation in fruit firmness of three apple cultivars

Stochastic Analysis of Heat Conduction and Thermal Stresses in Solids: A Review

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