Metrological characteristics of thermal measurements in apple storage chambers

Tsvirkun, Liudmyla and Цвіркун, Людмила Олександрівна and Цвиркун, Людмила Александровна and Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Омельченко, Александр Владимирович and Цвіркун, Сергій Леонідович and Цвиркун, Сергей Леонидович (2020) Metrological characteristics of thermal measurements in apple storage chambers. Обладнання та технології харчових виробництв (41). pp. 57-63. ISSN 2079-4827

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Abstract

It is noted that an increase in the shelf life and a maximum reduction in the loss of apple fruits is of great practical importance, since they constitute a significant share in the nutrition of the population. Among the main reasons are mechanical damage, especially at the last stage of storage, when, as a result of ripening, the pulp of the fruit softens, which not only leads to a decrease in their strength, but also affects further transportation. At the same time, it is believed that the deterioration in quality indicators is due to both natural and external factors that reduce the consumer properties of the product. Analysis of statistics showed that, according to experts, in 2019 Ukraine increased the export of fresh apples by 26.5 % compared to 2018. The main buyers of apples are Belarus, Iraq, Turkey and Austria. However, in Ukraine in 2019 apple production decreased by 21 % due to a drop in yield and storage conditions. It was stated that the main controlled parameters of the storage process are temperature, relative humidity, air exchange, gas composition and illumination. Therefore, in the fruit and vegetable storehouse, the appropriate temperature and humidity of the air must be maintained, the control of which is carried out using appropriate measuring instruments. The metrological characteristics of devices for thermotechnical measurements are considered, intended for converting signals from measuring information into a form accessible for direct reproduction of observation. Attention is focused on the fact that according to the standards, when measuring the average temperature, the method of 3 control points is used; the representativeness of the results of which depends on the intervals between control points, which can be corrected during the measurement. Based on the analysis of metrological characteristics and design features of devices used for heat engineering measurements in chambers for storing apples, it is proposed to use at least five points to measure the average temperature for the reliability of the results obtained, which directly affect the storage process of apples.

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