Finite element modelling and MRI validation of 3D transient water profiles in pears during postharvest storage (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Finite element modelling and MRI validation of 3D transient water profiles in pears during postharvest storage (Articolo in rivista) (literal)

Anno

• 2006-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1002/jsfa.2408 (literal)

Alternative label

• Nguyen, T.A.; Dresselaers, T.; Verboven, P.; D'hallewin, G.; Culeddu, N.; Van Hecke, P.; Nicolaï, B.M. (2006)
  Finite element modelling and MRI validation of 3D transient water profiles in pears during postharvest storage
  in Journal of the Science of Food and Agriculture; Society of chemical industry, London (Regno Unito)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Nguyen, T.A.; Dresselaers, T.; Verboven, P.; D'hallewin, G.; Culeddu, N.; Van Hecke, P.; Nicolaï, B.M. (literal)

Pagina inizio

• 745 (literal)

Pagina fine

• 756 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://onlinelibrary.wiley.com (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 86 (literal)

Rivista

• Journal of the Science of Food and Agriculture (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 12 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 5 (literal)

Note

• Google Scholar (literal)
• Scopu (literal)
• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• 1)Laboratory of Flanders Centre of Postharvest Technology, KU Leuven, de Croylaan 42, B-3001 Heverlee, Belgium; 2)Biomedical NMR Unit, KU Leuven, O&N Herestraat 49, B-3000 Leuven, Belgium; 3)CNR-ISPA Sassari, Italy; 4)CNR-ICB Sassari, Italy (literal)

Titolo

• Finite element modelling and MRI validation of 3D transient water profiles in pears during postharvest storage (literal)

Abstract

• A diffusion model based on Fick's second law was used to simulate water transport in pear fruit at various conditions (20 °C and 75% RH; 1 °C and 60% RH). The finite element method was used to discretise the governing differential equations over the actual 3D pear geometry. For the first time, water transport in Conference pear fruits was described at the mesoscale level by incorporating different tissues (cuticle, inner and outer cortex) with different diffusion properties. The validated model explained water transport well as validated through nuclear magnetic resonance imaging techniques and was able to predict mass loss of intact pear during postharvest conditions. It was noticed that, at high temperature conditions, the model can be improved further by taking into account respiration and shrinkage effects. (literal)

Editore

• Society of chemical industry (Editore)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)

Autore CNR

• NICOLA CULEDDU (Persona)
• GUY D'HALLEWIN (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Finite element modelling and MRI validation of 3D transient water profiles in pears during postharvest storage" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• NICOLA CULEDDU (Persona)
• GUY D'HALLEWIN (Unità di personale interno)

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)

Editore di

• Society of chemical industry (Editore)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of the Science of Food and Agriculture (Rivista)

Insieme di parole chiave di

• Keywords of "Finite element modelling and MRI validation of 3D transient water profiles in pears during postharvest storage" (Insieme di parole chiave)