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Lettuces were precooled at 2 and 4 deg C, weighed and packaged in perforated polyethylene bags for storage at 0 more or less 0.5 deg C and 85-89% relative humidity for 2 weeks. Lettuces were then conditioned at 10, followed by 20 deg C. Samples were analysed for percent weight loss, colour, pH, percent dry matter and percent titratable total acidity. Results are given.
Details
- Original title: The effect of vacuum precooling on the half cooling period and quality characteristics of Iceberg lettuce.
- Record ID : 1995-3626
- Languages: English
- Source: Acta Hortic. - n. 343
- Publication date: 1993
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Precooling; Vacuum; Half-cooling time; Quality; Salad; Vegetable; Lettuce; Packaging
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Commercial-scale forced-air cooling of packaged...
- Author(s) : ANDERSON B. A., SARKAR A., THOMPSON J. F., et al.
- Date : 2004
- Languages : English
- Source: Trans. ASAE - vol. 47 - n. 1
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EFFECT OF THE THICKNESS OF PRECOOKED FOODS IN C...
- Author(s) : DRONOV E. M., KORENEV A. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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Process parameters for hydrocooling apricots, p...
- Author(s) : DINCER I., YILDIZ M., LOKER M., et al.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
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PRECOOLING PERISHABLE VEGETABLE PRODUCE: SOME M...
- Author(s) : CASIMIRO M. L.
- Date : 1979/03
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 3 - n. 7
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Air flow precooling of individual grapes.
- Author(s) : DINCER I.
- Date : 1995
- Languages : English
- Source: J. Food Eng. - vol. 26 - n. 2
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