Calculation of the convective heat transfer coefficient and cooling kinetics of an individual fig fruit

A methodology for determination of the convective heat transfer coefficient, h (H), is proposed for fruits with spherical shape, using numerical simulation and experimental data of the temperature within the fruit in the course of its cooling. In the proposed methodology, the position of the thermocouple inside the fruit is assumed to be unknown, and can be obtained through several simulations, supposing different positions for this sensor. The position of the thermocouple is then determined through analyses of the chi-squares of the simulations, which enabled to calculate h (H). The proposed methodology was applied for an individual fig fruit, and the cooling kinetics was described in details.