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SHREDDED VEGETABLES.

[In Japanese. / En japonais.]

Author(s) : SHINA T.

Type of article: Article

Summary

NUMEROUS FACTORS AFFECT THE STORAGE STABILITY OF SHREDDED VEGETABLES, WITH TEMPERATURE BEING MOST IMPORTANT. POUCHES OF SHREDDED CABBAGE STORED AT 274 AND 278 K (1 AND 5 DEG C) RETAINED QUALITY FOR MORE THAN 7 DAYS. ON THE OTHER HAND, THOSE HELD AT 283 K (10 DEG C) RETAINED QUALITY FOR LESS TH VACUUM COOLING AND POLYSTYRENE BOXES WITH ICE ARE EFFECTIVE (IN MAINTAINING A LOW TEMPERATURE). THE GASEOUS CONDITION IN THE POUCHES IS ALSO AN IMPORTANT FACTOR. BROWNING IS THE DETERIORATING FACTOR IN THE HIGH-OXYGEN STATE BUT OFF-FLAVOUR IS THE DETERIORATING FACTOR IN THE LOW-OXYGEN STATE.A SIMULATION MODEL FOR THE GAS BALANCE IN THE PLASTIC-FILM POUCH WAS DEVELOPED. USING THE MODEL, A SUITABLE PACKAGING SYSTEM (GAS PERMEABILITY, SURFACE AREA, ETC) CAN BE DESIGNED IN CONJUNCTION WITH STORAGE TEMPERATURE, RESPIRATION RATE AND PACKAGING SIZE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1990-0157
  • Languages: Japanese
  • Source: Refrigeration - vol. 64 - n. 737
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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