Modeling Water Condensation on Fruit Bulks Exposed to Temperature Fluctuations

In the supply chain of fruits and vegetables, products are cooled down and stored in cold storage. However, they may be exposed to temperature fluctuations in the refrigeration system or when the cold product is summited to the warm ambiance when the product is transported from one place to another. Water condensation can occur on the product surface. When the cold product is exposed to warm air, water condenses on the produce surface at temperatures below the dew point. Condensation on the product surface is an unfavourable condition for product quality. This promotes spore formation and the growth of microorganisms. This study aims to develop a model of heat and mass transfer in bulk fruits, including condensation. The model predicts air and product temperatures and water condensation within a container exposed to temperature fluctuations and was validated against experimental data. This model can potentially predict air and product temperature evolution and accumulation of water condensation.