Abstract Usually, the thermophysical parameters of bananas available in the literature refer to the flesh of the product. However, to prolong the shelf life avoiding injuries, product cooling should be performed for bananas with peel (from room temperature to 13 °C). Thus, the main objective of this article was to determine thermal properties of banana with peel during its cooling. A solver was developed for the direct problem, using a two-dimensional solution of the diffusion equation to describe heat transfer. For the inverse problem, we used an experimental dataset of the temperature over time at the center of a banana, and a ready-to-use optimizer software. Convective heat transfer coefficient and thermal diffusivity were h = (2.186 ± 0.021) × 10−6 m s−1 and α = (1.45 ± 0.06) × 10−7 m2 s−1, respectively. Heat transfer coefficient and thermal conductivity were hH = (4.93 ± 0.05) W m−2 K−1 and k = (0.328 ± 0.014) W m−1 K−1, respectively. The chi-square and determination coefficient of the optimization process were 3.5484 × 10−2 and 0.999955, respectively.

中文翻译：

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确定香蕉皮冷却过程中热特性的数学模型

摘要 通常，文献中可用的香蕉热物理参数是指产品的果肉。但是，为了延长保质期避免受伤，应对带皮香蕉进行产品冷却（从室温到 13 °C）。因此，本文的主要目的是确定带皮香蕉在冷却过程中的热特性。为直接问题开发了求解器，使用扩散方程的二维解来描述传热。对于逆问题，我们使用了香蕉中心温度随时间变化的实验数据集和现成的优化器软件。对流传热系数和热扩散系数分别为 h = (2.186 ± 0.021) × 10−6 m s−1 和 α = (1.45 ± 0.06) × 10−7 m2 s−1。传热系数和导热系数分别为 hH = (4.93 ± 0.05) W m-2 K-1 和 k = (0.328 ± 0.014) W m-1 K-1。优化过程的卡方和决定系数分别为 3.5484 × 10−2 和 0.999955。