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Quality losses during blanching can be minimized by adequately selecting the time-temperature schedule. In this study, the blanching process of blackberry fruits at 3 selected temperatures were investigated. The thermophysical properties were estimated based on the chemical composition of the sample. Convective heat transfer coefficient was also estimated using a new novel technique called inverse problem method. In order to determine the best model that can describe the shape of the fruit and predict accurately temperature changes during blanching, three analytical models based on solution of Fourierchr('39')s second law for heat transfer on regular shapes (sphere, 2D rectangle and finite cylinder) and a numerical model based on the real geometry of the sample were developed. The results showed that among the analytical models, the two-dimensional rectangle can better predict temperature changes at the center point of the sample than others. However, the developed numerical model was recognized as the best model due to the highest coefficient of determination (R²>99) and the lowest root mean square error (RMSE=0.37). By applying this model, temperature variations in the fruit can be predicted with high accuracy as a function of internal (thickness, and chemical composition) and external variables (temperature, and water bath velocity).

Keywords: Blackberry, Blanching, Modeling

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