Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage

Ayman Hafez Amer Eissa; Ahmed Hassan Gomaa; Mohamed Abd Elfattah Abd El Maksoud; Ehab Abd Elazez El Saeidy; Said Fathi El Sisi

doi:doi:10.11648/j.ijfet.20170101.13

Simplified Heat and Mass Transfer Modeling for Anna Apples Cold Storage

Ayman Hafez Amer Eissa, Ahmed Hassan Gomaa, Mohamed Abd Elfattah Abd El Maksoud, Ehab Abd Elazez El Saeidy, Said Fathi El Sisi

Published in International Journal of Food Engineering and Technology (Volume 1, Issue 1)

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.

Published in	International Journal of Food Engineering and Technology (Volume 1, Issue 1)
DOI	10.11648/j.ijfet.20170101.13
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), 2017. Published by Science Publishing Group

Keywords

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

References

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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://article.sciencepublishinggroup.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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Author Information

Ayman Hafez Amer Eissa

Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
Ahmed Hassan Gomaa

Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
Mohamed Abd Elfattah Abd El Maksoud

Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
Ehab Abd Elazez El Saeidy

Agriculture Engineering Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
Said Fathi El Sisi

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://article.sciencepublishinggroup.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}
}

Copy | Download

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  -

Copy | Download