MODIFIED ATMOSPHERE PACKAGING OF HEAD LETTUCE

被引：13

作者：

MORALESCASTRO, J ^{[1
]}

RAO, MA ^{[1
]}

HOTCHKISS, JH ^{[1
]}

DOWNING, DL ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1994年 / 18卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1994.tb00253.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Magnitudes of respiration rates of lettuce heads at O2 levels: 5, 10, 15, and 21 %, and three temperatures: 2, 12, and 25C ranged between 3 to 30 ml O2/kg.h. Oxygen concentration (O2). temperature (T), storage time (t), and the interactions between temperature and O2 (T*O2) and temperature and time (T*t), affected respiration rates. Predicted and experimental O2 and CO2 concentrations in packages using two plastic films were in good agreement with each other. However, steady state gas concentrations were achieved after about 90 h.

引用

页码：295 / 304

页数：10

共 8 条

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