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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- Languages : English
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Postharvest keeping quality of lettuce (Lactuca...
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- Date : 1995
- Languages : English
- Source: Gartenbauwissenschaft - vol. 60 - n. 5
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Changes in appearance and natural microflora on...
- Author(s) : LI Y., BRACKETT R. E., SHEWFELT R. L., et al.
- Date : 2001
- Languages : English
- Source: Food Microbiol. - vol. 18 - n. 3
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Assessment of control measures to achieve a foo...
- Author(s) : SZABO E. A., SIMONS L., COVENTRY M. J., et al.
- Date : 2003/02
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 2
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