Estimation of the Cooling Rate of Six Olive Cultivars Using Thermal Imaging

Bringing the olive harvest period forward leads to storing fruit in field temperatures that risk jeopardizing its quality. Knowledge about bio-thermal characteristics of olives is crucial when considering their cooling, although published research on subject limited. In this work, cooling rate six cultivars has been empirically determined by measuring evolution low temperature under controlled conditions thermal imaging. Based these data, time needed cool 22 °C was estimated, biometric individual fruit, a from 26 42 °C, and room −8 −20 °C. The results showed differences among need further investigate specific heat requirements for small varieties impact conduction factor heavier ones. simulation suggests between 2 min (for light Arbequina Koroneiki cultivars) 5 Verdial Gordal suffice desired with −16 These show feasibility developing technological solutions before industrial processing applications such as tunnels fruit.