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|Type:||Artigo de periódico|
|Title:||Forced-air Pre-cooling Of Yellow Bell Pepper [resfriamento Rápido De Pimentão Amarelo Com Ar Forçado]|
de Magalhaes A.M.
|Abstract:||In the present research it was determined the cooling time of yellow Bell pepper 'Zarco HS' submitted to forced air cooling, using different types of packaging, as well its postharvest conservation under refrigeration at 5,1±0,2°C and 98,6±0,3% RH during a period of 30 days under. The temperature was measured by thermocouples in the chamber, the evaporator, fruit and packs for a total of 48 thermocouples. The analysis of mass loss, humidity content, and firmness index were realized. It was possible to conclude that the forced air cooling process it's a feasible technology for postharvest conservation of yellow bell pepper 'Zarco HS' reducing the temperature of 7/8 cooling time to the maximum of 56 minutes.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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