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Study of temperature and airflow rate effect on artificial ripening process of banana [electronic resource].

By:

Abdallah, S. E

Contributor(s):

Basiouny, Mohamed A

Language: English Summary language: Arabic Description: p.391-414Other title:

دراسة تأثير درجة الحرارة ومعدل سريان الهواء على عملية الإنضاج الصناعي للموز [Added title page title]

Uniform titles:

Misr Journal of Agricultural Engineering, 2007 v.24 (2) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Misr Journal of Agricultural Engineering 2007.v.24(2)Summary: The present research was carried out in one of commercial refrigerators for ripening bananas (Musa Sapientium), which is located in Kafr El-Sheikh Governorate, Egypt. This investigation was conducted during the season of 2006/2007. The current study was essentially carried out to investigate the behavior of banana fruits during its ripening process under various values of temperatures and airflow rates. Both of temperature and airflow rate were controlled and adjusted inside ripening room, before loading bananas, by designing an adequate air distribution duct which, in turn, will enhance air temperature uniformity in both the vertical and horizontal dimensions of ripening room. As well as, to specify and determine the most important changes in some physical properties of banana fruits occurring during its ripening process. The experimental results showed that, the deviations of ripening room temperatures about their mean values were less with the existing of air distribution duct, than that of without one. Air distribution duct enhanced the uniformity of air distribution inside ripening room and increased its effectiveness by 458.62% at ripening room temperature of 21°C. The shortest periods of banana ripening (shelf-life) for stage of banana ripeness were obtained at ripening room temperature of 21°C and airflow rate of 0.3m3/s.kg. At airflow rate of 0.3 m3/s.kg, the shelf-life of banana fruits was increased from 12 to 25 days by decreasing ripening room temperature from 21 to 15oC. The optimum conditions for banana ripening were obtained at airflow rate of 0.3m3/s.kg and at all the ripening room temperatures under study.

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The present research was carried out in one of commercial refrigerators for ripening bananas (Musa Sapientium), which is located in Kafr El-Sheikh Governorate, Egypt. This investigation was conducted during the season of 2006/2007. The current study was essentially carried out to investigate the behavior of banana fruits during its ripening process under various values of temperatures and airflow rates. Both of temperature and airflow rate were controlled and adjusted inside ripening room, before loading bananas, by designing an adequate air distribution duct which, in turn, will enhance air temperature uniformity in both the vertical and horizontal dimensions of ripening room. As well as, to specify and determine the most important changes in some physical properties of banana fruits occurring during its ripening process. The experimental results showed that, the deviations of ripening room temperatures about their mean values were less with the existing of air distribution duct, than that of without one. Air distribution duct enhanced the uniformity of air distribution inside ripening room and increased its effectiveness by 458.62% at ripening room temperature of 21°C. The shortest periods of banana ripening (shelf-life) for stage of banana ripeness were obtained at ripening room temperature of 21°C and airflow rate of 0.3m3/s.kg. At airflow rate of 0.3 m3/s.kg, the shelf-life of banana fruits was increased from 12 to 25 days by decreasing ripening room temperature from 21 to 15oC. The optimum conditions for banana ripening were obtained at airflow rate of 0.3m3/s.kg and at all the ripening room temperatures under study.

Summary in Arabic.

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