Produce Degradation Pathways and Prevention
606 Produce Degradation: Reaction Pathways and their Prevention TABLE 20.2 (continued)Recommended Precooling Methods, Storage Co ...
Temperature Effects on Produce Degradation 607 commodity. This table can show, for example, that if a commodity has a shelf life ...
608 Produce Degradation: Reaction Pathways and their Prevention a significant effect on refrigeration requirements.^6 Some commo ...
Temperature Effects on Produce Degradation 609 is a balance in respect to moisture, and virtually no moisture is lost from the p ...
610 Produce Degradation: Reaction Pathways and their Prevention Air velocity must be high during cooling to bring about a low VP ...
Temperature Effects on Produce Degradation 611 20.2.5 VITAMIN LOSSES Produce is the most important source of many vitamins in th ...
612 Produce Degradation: Reaction Pathways and their Prevention content is less desirable in other vegetables with high carbohyd ...
Temperature Effects on Produce Degradation 613 water loss from the products, and less development of decay caused by pathogens. ...
614 Produce Degradation: Reaction Pathways and their Prevention 20.3.2 PRECOOLING METHODS Heat transfer occurs by conduction, co ...
Temperature Effects on Produce Degradation 615 The nature of the product is a major determinant in the selection of a cooling me ...
616 Produce Degradation: Reaction Pathways and their Prevention of a container, heat is often generated by natural respiration m ...
Temperature Effects on Produce Degradation 617 20.3.2.2 Hydrocooling Hydrocooling is accomplished by moving cold water around th ...
618 Produce Degradation: Reaction Pathways and their Prevention with hypochlorous acid from sodium hypochlorite or gaseous chlor ...
Temperature Effects on Produce Degradation 619 (Ceratitis capitata) are to expose fruit to 0°C for 10 d, 1.1°C for 12 d, 1.7°C f ...
620 Produce Degradation: Reaction Pathways and their Prevention Maturity at harvest and degree of ripeness are important factors ...
Temperature Effects on Produce Degradation 621 For each chilling-sensitive crop species, there is a unique temperature at or bel ...
622 Produce Degradation: Reaction Pathways and their Prevention Chilling produce is not necessarily all bad.^30 For example, sli ...
Temperature Effects on Produce Degradation 623 may actually be normal aging of the tissue. Low temperature may also aggravate an ...
624 Produce Degradation: Reaction Pathways and their Prevention TABLE 20.5 Fresh Produce Susceptibility to Chilling Injury When ...
Temperature Effects on Produce Degradation 625 biochemical responses in plant tissue. Reviews such as those by Lyons et al.,^32 ...
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