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Forced-air cooling of the kiwifruit immediately after harvest improves storage potential and maintains produce quality before transportation to market. The kiwifruit packaging system influences the airflow and temperature control within the package. By developing a mathematical model a package that ensures rapid and uniform cooling of the produce can be designed.
Academic supervisors: Dr. Andrew East (School of Food and Nutrition), Dr. Maria Ferrua (Riddet Institute), Dr. Richard Love (School of Food and Nutrition).
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Last updated on Tuesday 16 August 2016