Nega Tayachew
Department of Mechanical Engineering, Institute of Technology, University of Gondar, P.O. Box 196, Gondar, Ethiopia.
Sci Rep. 2025 Aug 4;15(1):28379. doi: 10.1038/s41598-025-10799-0.
Fruits have a tendency to spoil and lose quality over time when stored, so it is important to take precautions to preserve their vitamins, nutrients, and overall properties. Outdated fruit and vegetable preservation methods in rural regions underscore the need for a more effective way to prolong fruit life. In order to preserve the freshness and quality of fruits, cylindrical fruit preservation, or CFP, was developed in this study. The study evaluated how humidity, temperature, and duration affected the cylindrical fruit preserver's (CFP) ability to retain moisture. The study sought to forecast the temperature distribution inside the cylinder walls, as well as the water and humidity loss within the chamber during fruit storage, using mathematical models. By regulating temperature, heat transport, humidity, and other factors fruits can be kept at consistent moisture levels. The daily variation in Gondar's temperature, which ranged from 22 to 25 °C, and humidity, which varied from 40 to 99%, were included in a mathematical equation to study the influence of temperature on humidity. The results showed that when other variables are ignored and maintained constant, temperatures and humidity are linearly related to moisture loss in the preservation process. When the preserver temperature is changed from 297K to 295 K, the moisture content is reduced from 80 to 64%. Methods such as multi-state modeling, 3D modeling of conjugate models, and model construction for hybrid technology are some of the future advances in fruit moisture conservation mathematical modeling.
水果在储存过程中容易随着时间的推移而变质并失去品质，因此采取预防措施来保存其维生素、营养成分和整体特性非常重要。农村地区过时的果蔬保鲜方法凸显了对更有效延长水果保质期方法的需求。为了保持水果的新鲜度和品质，本研究开发了圆柱形水果保鲜法（CFP）。该研究评估了湿度、温度和时长如何影响圆柱形水果保鲜器（CFP）的保湿能力。该研究试图通过数学模型预测圆柱壁内的温度分布以及水果储存期间室内的水分和湿度损失。通过调节温度、热传递、湿度等因素，可以使水果保持在一致的水分水平。贡德尔的温度每日变化范围为22至25°C，湿度变化范围为40至99%，将其纳入一个数学方程中，以研究温度对湿度的影响。结果表明，当忽略其他变量并保持恒定时，温度和湿度与保鲜过程中的水分损失呈线性关系。当保鲜器温度从297K变为295K时，水分含量从80%降至64%。多状态建模、共轭模型的3D建模以及混合技术的模型构建等方法是水果水分保持数学建模未来的一些进展。
