บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Radiant heat treatment of potatoes to reduce bruising.

Bishop, C. F. H.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 460-464 Ref: 5 ref.

1995

บทคัดย่อ

Radiant heat treatment of potatoes to reduce bruising.

ABSTRACT :

 

Potatoes in samples of 100 tubers were taken directly from store, passed under an 800 deg C electrical radiant heat source on a roller table, and then dropped a predetermined distance onto a horizontal smooth mild steel surface. The radiant heat source produced a 7 deg C rise in the surface flesh temperature of the tubers when they were exposed to the heat source for 60 s.The results showed that heat treatment reduced the number of bruised tubers by 48% in a sample of Maris Piper dropped from a height of 350 mm and by 21% in a sample of Cara dropped from a similar height, compared with untreated samples. The levels of bruising were also compared with control tuber samples which were not handled at all.