Mathematical methods to model double strip cylindrical fruit preserver using water as heat absorber.

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 Outdated fruit and vegetable preservation methods in rural regions underscore the need for a more effective way to prolong fruit life.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.