Titre :
|
Cold water, mist humidification to preserve the quality of fresh vegetable during retail sale
|
Auteurs :
|
A Dieckmann ;
D. List ;
UNIVERSITY OF TECHNOLOGY OF BERLIN DEPARTMENT OF FOOD TECHNOLOGY DEU ;
U. Zache
|
Type de document :
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article/chapitre/communication
|
Année de publication :
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1993
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Format :
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p. 340-346
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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LEGUME
;
STOCKAGE
;
CONSERVATION DES ALIMENTS
|
Résumé :
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The effects of water misting on the maintenance of quality of field-lettuce, head-lettuce broccoli, chicory and carrots, under retail trade storage conditions were analysed. The results were compared with samples which were stored without misting. Water misted crops(e.g. spraying time of 6s, interval of 20 min) have far lower weight losses and a lower increase of dry matter. The texture (firmness and cripness) of the raw material was preserved for much longer. Thereby an evidently slower decrease in the ascorbic acid content was found. An impact on colour was not observed. Misted as well as non-misted vegetables showed an increase in the number of microorganisms/g within the same log cycle only.
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Source :
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Lebensm. wiss. u. technol., vol 26
|