Heat, Heat Transfer, and Cooling

Kays, Stanley J.

doi:10.1007/978-1-4684-8255-3_8

Cited by 4 publications

(6 citation statements)

References 7 publications

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“…São eles o resfriamento com ar-forçado, com água gelada, com gelo e a vácuo. (CORTEZ et al, 2002;ASHRAE, 1998;KAYS, 1991;CHITARRA e CHITARRA, 1990).…”

Section: Resfriamentounclassified

“…Se a temperatura, pressão ou volume de um gás dentro ou ao redor de um produto colhido é alterado, o modo de interação deste gás com o produto será alterado (KAYS, 1991).…”

Section: Etapaunclassified

“…Durante o armazenamento a temperatura variou de 0±1ºC e a UR permaneceu entre 98 e 99%. Estes dados encontram apoio em KAYS (1991), o qual relata que há pequena, mas consistente flutuação na temperatura do ar em câmaras de armazenamento refrigerado devido ao termostato ligar e desligar. Estas diferenças na temperatura têm um efeito significativo na quantidade de vapor de água presente no ar, fazendo com que o produto perca umidade para o ambiente.…”

Section: Perda De Massa Frescaunclassified

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Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido

Pinto¹,

Jorge²

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Postharvest losses vary amid vegetables produces, however generally between fruits and vegetables there are losses ranging from 30% to 50%. Such losses are due to the inadequate handling of the produce between harvesting and final consumption. Thus, this paper aims at the aplication of 1-methylcycloprene (1-MCP), from cooling with forced air (PC), and cold storage (CS) of peaches, in order to estimate yours effects in the ripening process this fruit. The parameters evaluated in judging quality were physiological analyses such as loss of fresh mass, background color, firmness, pH, titratable acid, soluble solids, ratio and CO 2 and ethylene production, and sensorials such as color, texture and flavor. The experiment was divided into two phases. In the first phase 30, 60 and 90nl l -1 of 1-MCP concentrations applied at temperatures of 0ºC and 20ºC were tested; fruits not treated with 1-MCP were denominated control for both temperatures studied. The 90nl l -1 of 1-MCP concentration at OºC showed a lower respiratory activity in the fruits, and this was selected to be combined with cooling of peaches in the following phase. For this matter, the second phase was composed by the following treatments: cold storage (CS) or control, cooling with forced air (CFA), cooling with forced air followed by 1-MCP application (CFA + 1-MCP) and 1-MCP application (1-MCP). Among these, the CFA + 1-MCP treatment gave more firmness of fruits in relation to the control fruits. The respiratory rate of peaches subjected in the CFA and CFA + 1-MCP was decrease in relation to the respiratory rate of the control fruits.

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“…São eles o resfriamento com ar-forçado, com água gelada, com gelo e a vácuo. (CORTEZ et al, 2002;ASHRAE, 1998;KAYS, 1991;CHITARRA e CHITARRA, 1990).…”

Section: Resfriamentounclassified

“…Se a temperatura, pressão ou volume de um gás dentro ou ao redor de um produto colhido é alterado, o modo de interação deste gás com o produto será alterado (KAYS, 1991).…”

Section: Etapaunclassified

Section: Perda De Massa Frescaunclassified

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Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido

Pinto¹,

Jorge²

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“…0 resfriamento rapido geralmente representa uma m a n i p u l a ã o controlada depois da colheita (MITCHELL, 1992;KAYS, 1991). Muito utilizado no resfriamento nipido de frutas e hortalic;as devido a alta capacidade da agua em remover o calor rapidamente da superficie quente do produto.…”

Section: Resfriamentounclassified

“…Entretanto, algumas desvantagens do uso da agua gelada incluem a sensibilidade de alguns produtos a agua e a possibilidade de aumentar a incidencia de doenc;as atraves dessa. Alem disto, esse metodo exige a utilizac;ao de embalagens apropriadas, tolerantes a agua (KAYS, 1991).…”

Section: Resfriamentounclassified

Avaliação quantitativa do metodo de resfriamento rapido com ar forçado para morangos (Fragaria x ananassa Duch.), in natura

Binotti¹,

Cortez²

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Hydrocooling as an Alternative to Forced-air Cooling for Maintaining Fresh-market Strawberry Quality

Ferreira¹,

Brecht²,

Sargent³

et al. 2006

horttech

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Hydrocooling was evaluated as an alternative to forced-air cooling for strawberry (Fragaria × ananassa) fruit. `Sweet Charlie' strawberries were cooled by forced-air and hydrocooling to 4 °C and held in different storage regimes in three different trials. Quality attributes, including surface color, firmness, weight loss, soluble solids, and ascorbic acid content, pH and total titratable acidity, were evaluated at the full ripe stage. Fruit hydrocooled to 4 °C and stored at different temperatures for 8 or 15 days showed overall better quality than forced-air cooled fruit, with significant differences in epidermal color, weight loss, and incidence and severity of decay. Fruit stored wrapped in polyvinylchloride (PVC) film after forced-air cooling or hydrocooling retained better color, lost less weight, and retained greater firmness than fruit stored uncovered, but usually had increased decay. There is potential for using hydrocooling as a cooling method for strawberries.

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Heat, Heat Transfer, and Cooling

Cited by 4 publications

References 7 publications

Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido

Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido

Avaliação quantitativa do metodo de resfriamento rapido com ar forçado para morangos (Fragaria x ananassa Duch.), in natura

Hydrocooling as an Alternative to Forced-air Cooling for Maintaining Fresh-market Strawberry Quality

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