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- Title
ESTUDO SENSORIAL E FÍSICO-QUÍMICO DE VEGETAIS ARMAZENADOS EM REFRIGERAÇÃO COM MONITORAMENTO DE PARÂMETROS.
- Authors
de Andrade Paulo, Isadora; Wust Schmitz, Fernanda Raquel; Freitas, André; Leandro Bertoli, Sávio; de Souza, Carolina Krebs
- Abstract
Control of temperature and relative humidity in refrigeration systems for storing fresh food is crucial to warrant its good aspects and maintain its physical, chemical, biological and sensorial characteristics for longer periods. In fact, these parameters directly affect nutritional quality, texture, aroma, taste and the fruit's visual aspects. Current research investigated the impact of temperature on the isothermal refrigeration system (3.3°C) and the monitoring of Relative Humidity on shelf life of water melon, melon, asparagus, maize, beans, chili, celery, cucumber and lettuce. Mass variation, sensorial and color analyses with all the above-mentioned vegetables and fruits were performed during 12-day storage. Sensorial analysis was performed by seven judges who assessed samples by a nine-point non-structured hedonic scale. According to sensorial evaluation, food was refused as follows: beans on the 3rd day; maize on the 4th day, lettuce on the 4th day, cucumber on the 6th day, celery on the 8th day, watermelon on the 9th day, melon on 11th day, asparagus on the 11th day and chili on the 12th day.
- Publication
Iniciação Científica Cesumar, 2017, Vol 19, Issue 1, p57
- ISSN
1518-1243
- Publication type
Article
- DOI
10.17765/1518-1243.2017v19n1p57-66