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Effects of type of ...
Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
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- Jacobsson, Annelie (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Nielsen, Tim (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Sjöholm, Ingegerd (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Lund University, Sweden
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(creator_code:org_t)
- Springer Science and Business Media LLC, 2004
- 2004
- Engelska.
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 218:2, s. 157-163
- Relaterad länk:
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http://dx.doi.org/10...
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visa fler...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://lup.lub.lu.s...
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Abstract
Ämnesord
Stäng
- Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 °C for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O 2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
- Broccoli · Packaging · Shelf-life · Quality · Colour · Texture
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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