Moisture transpiration from carrots and changes in the mechanical and sensory properties.

Summary

The rate of moisture loss from carrots was determined at a range of temperatures, humidities and air velocities. The moisture loss varied linearly with vapour pressure deficit and a transpiration coefficient was determined. A method is described to isolate the transpiration coefficient of the crop surface layer from the air flow boundary layer effects. Subsequent work examined the effect of moisture loss on mechanical and sensory properties. The model of moisture loss developed and the correlation with quality indicators will be particularly useful in the deep bed computer simulation of crop quality changes.

Details

Original title: Moisture transpiration from carrots and changes in the mechanical and sensory properties.
Record ID : 1996-2900
Languages: English
Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
Publication date: 1993/09/14
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Vegetables
Keywords: Transpiration; Carrot; Mechanical property; Organoleptic property; Simulation; Vegetable; Cold storage