Innovative Preservation Technology for the Fresh Fruit and Vegetables
نویسندگان
چکیده
منابع مشابه
Application of Cold Plasma Technology in Quality Preservation of Fresh Fig Fruit (Siyah): A Feasibility Study
Fig (Ficus carica L.) is a perishable fruit and it needs to use new techniques in order to increase shelf life of this product. In present study, atmospheric cold plasma as a non-thermal treatment was utilized for preserving fresh fig quality. Dielectric barrier discharge plasma was applied to fruits in two steps. Durations of first treatments were 1 and 5 minutes. Based on this step results, m...
متن کاملUsing Mobile Fruit Vendors to Increase Access to Fresh Fruit and Vegetables for Schoolchildren
This study explored the extent to which schoolchildren purchased precut and bagged fruits and vegetables from a mobile fruit vendor (frutero). During 14 days in fall 2008, a frutero sold fruits and vegetables at the entrance of an elementary school; 59% of the frutero's 233 consumers of 248 items were elementary-school students. With each successive day, an average of 1 additional bag of fruits...
متن کاملThe revenue and preservation-technology investment sharing contract in the fresh-product supply chain:A game-theoretic approach
This research considers a fresh-product supply chain consisting of a single-buyer, a single-supplier for deteriorating products where the market demand is dependent on the retail price, fresh rate, and remaining rate. Firstly, in a competitive model, the primary decision variables (i.e., the supplier's wholesale price and preservation-technology investment and also buyer's order quantity and re...
متن کاملDetermining Tissue Damage of Fresh-cut Vegetables Using Imaging Technology
A method of quantitatively measuring tissue damage during fresh-cut vegetable processing was developed based on optical imaging technology. Images of damaged and undamaged tissues were acquired through a digital imaging system. The damaged areas were recognized and quantified using an Image-Pro Plus software program based on color differences of the damaged and undamaged tissues. In order to im...
متن کاملDevelopment of Iodimetric Redox Method for Routine Estimation of Ascorbic Acid from Fresh Fruit and Vegetables
MUHAMMAD MUNIR, AHMAD KHAN BALOCH, WAQAR AHMAD KHAN FARZANA AHMAD AND MUHAMMAD JAMIL 1 Department of Food Science and Technology, Gomal University, Pakistan. 2 Department of Food, Agriculture and Environmental Chemistry, University of Glasgow G12 8QQ, UK. 3 Department of Chemistry, Konkuk University, Seoul 143-701, Korea. 4 Division of International Studies, Konkuk University, Seoul 143-701, Ko...
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ژورنال
عنوان ژورنال: Foods
سال: 2021
ISSN: 2304-8158
DOI: 10.3390/foods10040719