Share

The effect of different pressures on the vacuum cooling performances for sliced dragon fruit.

[In Chinese. / En chinois.]

Author(s) : NGUYEN V. L., SONG X., LIU B., et al.

Type of article: Article

Summary

The effect of different final pressures (400 about 800 Pa) on the vacuum cooling performances of sliced dragon fruits was studied. The cooling rate, weight loss and typical property changes (water binding capacity, pH value, hardness, color and luster) during the storage period of 72 hours at 4°C. The results indicate that effects of final pressures on cooling rate and weight loss were not significant. However, increasing final pressure in the certain range can delay the changes of water binding capacity, pH value, hardness, color and luster. The conclusion was drawn that 700 about 800 Pa is considered as the best final pressure interval since the sliced dragon fruit cooled under these pressures can be stored for 60 hours at 4°C without significant quality change.

Available documents

Format PDF

Pages: 74-78

Available

  • Public price

    20 €

  • Member price*

    15 €

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 30004214
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 33 - n. 143
  • Publication date: 2012/02

Links


See other articles in this issue (11)
See the source

Indexing