2. Materials and method
2.1. Modelling of temperature on the surface of figs
2.1.1. Geometry and mesh
The three-dimension model of a fig (Fig. 1A) was constructed
based on an actual fruit (Fig. 1B). The coordinates of the points
along the fig surface were obtained using an image editing
software. Calibration was performed by comparing with the
pixel resolution of objects of known length. In the software
ANSYS Workbench version 12.1 (ANSYS Inc., PA, USA), the
geometry of the set-up consisting of a lamp, a reflector and a
fig was constructed as shown in Fig. 2. Due to its symmetrical
nature of the problem, to reduce calculation time only a
quarter of the volume was used. A mesh with 218,354 elements
was created with refinement near boundary layers as
shown in Fig. 3.
2.1.2. Radiation model
The Monte Carlo ray-tracing technique was used to simulate
the radiative heat transfer. The radiative heat transfer is
calculated by randomly releasing a statistically large number
of energy bundles and tracking their progress from their
emission points through the medium. The modelled random
events were surface absorption and reflection, which were
input into the convectionediffusion heat transfer model to be