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Evolution of temperatures during cooling and processing of table grapes in two work regimes.

Evolución de las temperaturas en el enfriamiento y procesado de uva de mesa en dos regímenes de trabajo.

Number: pap. 1218

Author(s) : CASTILLO S., GARCÍA-PASTOR M. E., VALVERDE J. M., et al.

Summary

Table grape is very appreciated by the consumers. The mantenance of its quality parametrers during the processing and storage is very important, so it is necessary that product decay would be as small as possible (stem browning, firmness losses and bounch rot of table grape). For thus, the temperature control in the process influences such as the refrigeration and the maintenance of this during the cold chain food to the consumer. In this work, the main objective would be study the evolution of temperature in “Crimson” cultivar table grape processing. The processing parameters were studied at two temperature; 12 ºC and 20 ºC. Finally, this study established the best conditions for maintenance the quality in these table grapes cultivar.

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Pages: 6

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Details

  • Original title: Evolución de las temperaturas en el enfriamiento y procesado de uva de mesa en dos regímenes de trabajo.
  • Record ID : 30024186
  • Languages: Spanish
  • Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
  • Publication date: 2018/06/19

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