Physiological physical chemical characteristics and sensory evaluation of minimally processed grapefruit segments packaged under modified atmosphere | Modifiye atmosferde ambalajlanan az işlenmiş altıntop segmentlerinin fizyolojik fiziksel kimyasal özellikleri ve duyusal değerlendirmesi
2010
Karaçay, E., Mustafa Kemal Univ., Faculty of Agriculture, Hatay (Turkey). Div. of Food Engineering | Ayhan, Z., Mustafa Kemal Univ., Faculty of Agriculture, Hatay (Turkey). Div. of Food Engineering
anglais. The objective of this study was to investigate physiological, physical, chemical, and sensory characteristics of minimally processed and modified-atmosphere-packaged grapefruit segments. Grapefruits were sanitized, peeled, segmented and packed under passive (21%O2 +79% N2) and two active modified atmospheres (20% O2+10% CO2 +70% N2 and 70% O2+20% CO2 +10% N2) in polypropylene trays. Physiological, physical, chemical, and sensory properties were monitored at 4 ºC for 15 days.
Afficher plus [+] Moins [-]turc. Bu çalışmanın amacı az işlenmiş ve modifiye atmosferde ambalajlanmış altıntop segmentlerinin fizyolojik, fiziksel, kimyasal, ve duyusal özelliklerinin incelenmesidir. Bu amaçla altıntop yüzeyleri dezenfekte edilmiş, soyulmuş, segmentlerine ayrılmış ve segmentler polipropilen tabaklarda pasif (%21 O2 + %79 N2) ve iki farklı aktif modifiye atmosfer (%20 O2 + %10 CO2 + %70 N2 ve %70 O2 + %20 CO2 + %10 N2) altında ambalajlanmıştır.
Afficher plus [+] Moins [-]Mots clés AGROVOC
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