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EFFECTS OF TEMPERATURE, RELATIVE HUMIDITY AND STORAGE TIME ON THE TRANSPIRATION COEFFICIENTS OF SELECTED PERISHABLES.

Author(s) : PATEL P. N., PAI T. K., SASTRY S. K.

Summary

LITTLE INFORMATION IS AVAILABLE ABOUT MOISTURE LOSS BEHAVIOUR OF RESPIRING COMMODITIES AT HUMIDITIES APPROACHING SATURATION. EXPERIMENTS WERE PERFORMED WITH TOMATOES, APPLES, AND MUSHROOMS AT 3 DIFFERENT CONSTANT TEMPERATURE LEVELS AND HIGH HUMIDITIES IN THE RANGE OF 91-99% RH. TRANSPIRATION COEFFICIENT SHOWED A DECREASE WITH INCREASING WATER VAPOUR PRESSURE DIFFERENCE EXCEPT FOR A FEW CASES. IN SOME CASES, TOMATOES AND APPLES SHOWED MOISTURE GAIN AT VERY HIGH HUMIDITY, BUT MUSHROOMS ALWAYS SHOWED MOISTURE LOSS. NO OBSERVABLE MICROBIAL DECAY OF THE SELECTED COMMODITIES OCCURRED DURING THESE STUDIES.

Details

  • Original title: EFFECTS OF TEMPERATURE, RELATIVE HUMIDITY AND STORAGE TIME ON THE TRANSPIRATION COEFFICIENTS OF SELECTED PERISHABLES.
  • Record ID : 1989-0971
  • Languages: English
  • Publication date: 1988
  • Source: Source: ASHRAE Trans.
    vol. 94; n. 1; 1563-1587; 9 fig.; 8 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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