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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]
Author: Spagnol W.A.
Park K.J.
Sigrist J.M.M.
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.
Rights: aberto
Identifier DOI: 
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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