ShareEffects of pressure reduction rate on vacuum cooled lettuce quality during storage.
Author(s) : RENNIE T. J., VIGNEAULT C., RAGHAVAN G. S. V., et al.
Type of article: Article
Summary
A study was conducted to determine if changing the rate of pressure reduction in a vacuum cooler would have an effect on the quality of the lettuce after cooling and during storage. The results showed that the pressure reduction rate had no apparent effect on overall quality. Average mass loss in storage was 2.9%.
Details
- Original title: Effects of pressure reduction rate on vacuum cooled lettuce quality during storage.
- Record ID : 2004-0247
- Languages: English
- Source: Can. Biosyst. Eng. - vol. 43
- Publication date: 2001
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Vacuum; Chilling; Quality; Salad; Parameter; Vegetable; Lettuce
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Effet de la durée du prérefroidissement sous vi...
- Author(s) : RENNIE T. J., VIGNEAULT C., RAGHAVAN G. S. V., et al.
- Date : 2000/10/19
- Languages : French
- Formats : PDF
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Quality changes in minimally processed "Romaine...
- Author(s) : ARTÉS F., MARTÍNEZ J. A., MARIN J. G.
- Date : 1998/04/22
- Languages : English
- Source: Agri-food quality II: quality management of fruits and vegetables.
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Effects of initial modified atmosphere on the s...
- Author(s) : BAYSAL T., AKBABA H., DEMIRA K., et al.
- Date : 1999/09/19
- Languages : English
- Formats : PDF
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The effects of vacuum cooling on the quality cr...
- Author(s) : TURK R., CELIK E.
- Date : 1994/07
- Languages : English
- Source: International symposium on postharvest treatment of horticultural crops.
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Effect of packaging treatments and vacuum-cooli...
- Author(s) : MARTÍNEZ J. A., ARTÉS F.
- Date : 1999
- Languages : English
- Source: Food Res. int. - vol. 32 - n. 9
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