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|Type:||Artigo de periódico|
|Title:||Respiration Rate Of Storage Processed Carrots At Different Temperatures [taxa De Respiração De Cenouras Minimamente Processadas E Armazenadas Em Diferentes Temperaturas]|
|Abstract:||The carrot is one of the most popular vegetables from minimally processed vegetables. It is commercialized in many different ways: shreds, slices, sticks and baby carrots. The aim of this work is to determine the respiration rate of minimally processed carrots. They were in storage at temperatures of 1°C, 5°C and 11°C, and 90% RH. The respiration rate was determined using continuous humidification airflow and measuring the CO2 concentration using a gas chromatograph connected to a microcomputer. The respiration rates of the minimally processed carrots showed a higher respiration rate than for the whole products. The activation energy values calculated for the minimally processed carrots corresponded to 69.82 kJmol-1 for the whole products. The ethylene production for the carrots remained insignificant throughout the 14 days of storage.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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