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A generic model on keeping quality of horticultural products, including influences of temperature, initial quality and quality acceptance limits.
Author(s) : TIJSKENS L. M. M.
Summary
A model on keeping quality was developed based on a number of probable but fundamental (bio-) chemical kinetics in combination with a massive simplification of reactions governing the behaviour of product quality. The model describes the relation between keeping quality and temperature including the influence of chilling injury encountered in some products. The influence of different initial conditions of the produce, of varying acceptance limits are included in the model. It is becoming possible to optimize distribution chains of perishable products and their treatments.
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Pages: 361-368
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Details
- Original title: A generic model on keeping quality of horticultural products, including influences of temperature, initial quality and quality acceptance limits.
- Record ID : 1996-0979
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Temperature; Quality; Simulation; Plant product; Vegetable; Fruit
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- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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