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| Alabi, Kehinde Peter. |
| Postharvest cooling techniques applied for fresh fruits and vegetables (FFVs) have received considerable research efforts in the recent years. The research efforts have been geared towards reducing respiration rate, weight loss, and water loss during cooling whilst reducing field heat and microbial activity in fresh fruits and vegetables. Some recent advances including the application of disinfectants such as chlorine dioxide (ClO2), 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl2) in hydrocooling, modification of air flow pattern and vent design during forced air cooling, and integration of vacuum cooling (VC) with modified atmosphere (MA) system have been applied as effective methods in reducing respiration rate and weight loss, producing... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2024 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/8671 |
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| Alabi, Kehinde Peter; Fadeyibi, Adeshina; Musbaudeen, Uswat. |
| Forced-air cooling in conjunction with ice can rapidly remove field heat of fresh horticultural produce, and enhance their preservation. In the current work, a forced-air cooling technique was developed, and the effect of the fan speeds (1200, 1350, and 1750 rev/min) on the cooling time, sensory properties and microstructure of three different cooled products (okra, tomato, and green bell pepper) were investigated using standard methods. The results within the experimental conditions showed that the forced-air cooling technique lowers the temperature faster, and significantly reduces the cooling time (p ≤ 0.05) of all the products when compared with the time of cooling under room cooling condition. The time of cooling the tomato from ambient (32oC) to... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2023 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/8445 |
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