Development and Validation of Mathematical Model for Relative Moisture Loss of Malta Fruits Under Different Storage Conditions
2018
Richa, Rishi | Lohani, U.C. | Shahi, N. C. | Pandey, J. P. | Kothakota, Anjineyulu | Pandiselvam, R.
A mathematical model was developed for predicting relative moisture loss of malta under different storage conditions. A hypothesis was developed first and later translated to a governing equation which was solved to develop a simple equation for describing moisture loss for different storage period. Experimental and published data of moisture loss were fitted into the developed equation for its validation. The highest relative moisture loss of malta was observed to be 44.62% under ambient conditions and the lowest 4.81% under polyethylene treatment after 45 days of storage. Experimental relative moisture loss data fitted best for the moisture loss range of 0.0131 to 0.4462 in developed model with ‘r’ values lying in a range of 0.9997 to 0.9999 and ‘S’ values in the range of 0.000 to 0.0036, respectively.
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