Mathematical Modeling of Pre-Cooling Kinetic Rates during Artificial Ripening of Banana Fruits under Refrigerated Conditions
The present study was carried out to determine the rate of cooling of banana during artificial ripening in an insulated and refrigerated ripening chamber. Banana fruits were cooled from about 29oC to 19oC to enable them suitable for ethylene ripening process. 100 pm of ethylene gas is used for ripening a quantity of 5.0 Metric Ton (MT) of banana. Cooling and ripening took about 3 days for uniform and good colored ripe fruits. The cooling process during un-steady state is fitted to three mathematical models, viz. linear, exponential, polynomial equations. Polynomial second order equation found with the best fit between experimental and predicted values with R2 value of 0.939. The data could be useful for design of higher capacity fruit cooling and ripening chambers.