Produce Degradation Pathways and Prevention
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267 0-8493-1902-1/05/$0.00+$1.50 © 2005 by CRC Press 9 Water and Its Relation to Fresh Produce Mawele Shamaila Nestlé R&D Ce ...
268 Produce Degradation: Reaction Pathways and their Prevention 9.1 INTRODUCTION Water is the most important component of plant ...
Water and Its Relation to Fresh Produce 269 Postharvest uptake of water may occur during washing and hydrocooling and under cond ...
270 Produce Degradation: Reaction Pathways and their Prevention of the substance by 1°C. The large amount of heat energy require ...
Water and Its Relation to Fresh Produce 271 temperature fluctuation. Latent heat of vaporization refers to the energy needed to ...
272 Produce Degradation: Reaction Pathways and their Prevention The movement of liquids across plant tissues is limited by the p ...
Water and Its Relation to Fresh Produce 273 provide a very efficient, low-resistance pathway for water movement because of their ...
274 Produce Degradation: Reaction Pathways and their Prevention Nearly 90% of the water lost as water vapor to the environment o ...
Water and Its Relation to Fresh Produce 275 which involves intercellular and intracellular ice formation. Wills et al. (1998) de ...
276 Produce Degradation: Reaction Pathways and their Prevention 9.5.2 RELATIVE HUMIDITY Humidity is measured using dry and wet b ...
Water and Its Relation to Fresh Produce 277 differences between the produce and its environment. Kays (1997) described the advan ...
278 Produce Degradation: Reaction Pathways and their Prevention loss than intact fruits; this was attributed to the removal of t ...
Water and Its Relation to Fresh Produce 279 9.7.1 TEMPERATURE Although the relationship between humidity and water exchange is e ...
280 Produce Degradation: Reaction Pathways and their Prevention the effect of cooling delays on weight loss and quality of matur ...
Water and Its Relation to Fresh Produce 281 leading to a rapid loss in quality. Thompson et al. (2001) reported that cooling del ...
282 Produce Degradation: Reaction Pathways and their Prevention lose a large amount of weight but that the weight loss was minim ...
Water and Its Relation to Fresh Produce 283 has long been used successfully to reduce moisture loss from produce during storage, ...
284 Produce Degradation: Reaction Pathways and their Prevention have been found to provide a partial barrier to water vapor and ...
Water and Its Relation to Fresh Produce 285 9.7.6 AIR MOVEMENT AND AIR PRESSURE Air movement is important in freshly harvested p ...
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