Fruit and Vegetable Quality
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CHAPTER 7 Acceptability LEOPOLD M. M. TIJSKENS INTRODUCTION QUALITY of products, and most certainly quality of perishable prod- ...
from consumer research (Meulenberg and van Trijp, 1996; Meulenberg and Broens, 1996; Wierenga, 1980), risk research (Frewer et a ...
127 FIGURE 7.2A user evaluates intrinsic properties to assign quality to a product. Tak- ing extrinsic properties, his personal ...
ACCEPTANCE AND ACCEPTABILITY A subtle but distinct difference exists in the linguistic meaning of the words “acceptance” and “ac ...
ior during growth (production), storage and processing. This signifies that the same dynamic product model can be used over and ...
fore a fixed value and is consequently not expressed explicitly in the equations used. As long as the selected quality criteria ...
fore depend on temperature. The effect of temperature on the behavior of potted plants can be twofold, with both high and low te ...
is particularly active at low temperatures and results in, for example, membrane deterioration and chilling injury (Tijskens et ...
with kcis rate constant of the chilling process, and khis rate constant of the heat process. Both rate constants kcand khwill, a ...
number of 12 plants in each batch. As can be seen, a small difference in initial vitality (N 0 ) has a marked effect on the chan ...
plant example, as it is based on data gathered from experiments using exclusively fixed acceptability limits. To develop models ...
of quality decay) the effect of different quality limits on the obtained keeping quality is a logarithmic one. This signifies th ...
sensitive to deterioration at low temperatures (chilling injury). This dif- ference in behavior is reflected in the equation by ...
are, either at low temperature (no chilling injury, see 5 and 10°C in Fig- ure 7.7) or near the optimal temperature (chilling in ...
is skewed when the cucumbers are picked in a very early stage of ma- turity. That is, the human eye cannot discriminate between ...
Slovenia; analysis P. Konopacki, Research Institute of Pomology and Floriculture, Skierniewice, Poland). It can be seen how the ...
the batch, with in turn is faster than the less mature individuals in the same batch. The same difference in apparent rate of ma ...
decompose the quality problem into a problem of intrinsic and extrinsic properties and attributes? In view of the importance of ...
Sloof, M., Tijskens, L. M. M., and Wilkinson, E. C. 1996. Concepts for modelling the quality of perishable products. Trends in F ...
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