建立了三维有限元模型来预测苹果、番茄和蘑菇在波动温度条件下的水分损失行为。进行了模拟，苹果在实验和模拟中都显示出波动的水分损失趋势。西红柿和蘑菇的水分随着时间的推移而减少。在任何选定的易腐食品中均未观察到明显的微生物腐烂。

Three-dimensional finite element models were developed to predict moisture loss behavior of apples, tomatoes and mushrooms under fluctuating temperature conditions. Simulations were performed and apples showed fluctuating moisture loss trends in both experiments and simulations. Tomatoes and mushrooms showed experimental moisture loss over time. No significant microbial decay was observed in any of the selected perishables.Units: Dual