Postharvest biology and technology vol:34 issue:1 pages:39-52
A model-based approach to design periodic thermal treatments for surface decontamination of strawberries, and fruit in general. was developed. The model accounts for the actual shape of the strawberry, surface decontamination kinetics and temperature-related product quality objectives. Conduction heat transfer was coupled with a first-order kinetic model for microbial inactivation at the surface of strawberries. The thermophysical properties were estimated based on the chemical composition of strawberries, and the inactivation properties of Botrytis cinerea were used. The heat transfer model was validated based on immersion experiments of strawberries in pure water at different temperatures.