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Experimental studies of water loss of vegetables during storage.

Author(s) : LIU B., YANG Z., LI X.

Summary

The water loss of vegetables during the process of cold storage is affected by two factors including the storage environment and the structure of vegetables. Based on the analysis of effect of the environment and the structure on the mass transfer coefficient on the surface of vegetables, the experimental studies were carried out under two different storage conditions. The storage environments were the one with two-storage and the jacket-storage, the vegetables were Chinese cabbage and spinach and the storage time was five days. The experimental results shows that under the same storage condition, the water loss of spinach is higher than that of Chinese cabbage about 7%; but as for the same vegetable, the water loss of spinach in one with two-storage is higher than that of the jacket-storage about 2.3%, and the water loss of Chinese cabbage in one with two-storage is higher than that of the jacket -storage about 1.3%. This indicates that the structure of vegetable is the main factor influencing the water loss during the process of cold storage.

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Pages: ICR07-D1-413

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Details

  • Original title: Experimental studies of water loss of vegetables during storage.
  • Record ID : 2007-2696
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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