Prediction of surface temperature of figs during infrared heating and its effect on the quality

Vipavee Trivittayasil, Tanaka Fumihiko, Daisuke Hamanaka, Toshitaka Uchino

研究成果: ジャーナルへの寄稿記事

7 引用 (Scopus)

抄録

Fresh figs have a short shelf-life due to a fast softening rate and fungal spoilage. Infrared heating treatment as a surface decontamination technique could be applied to the ostiole, where most mould growth is observed. However, the quality of fresh fruits could be degraded if the heat treatment is too severe. The objective of this study is to find the optimal trade-off between a fungal decay reduction and a fruit quality. Figs were treated with infrared heating until they reached maximum temperatures of 50°C, 60°C and 70°C. A heat transfer model was employed to calculate the treatment time required for each treatment group. Quality assessment was performed after six days of storage at 7°C. At the lowest heating treatment group of 50°C, a suppression of fungal development was achieved without a significant heat injury.

元の言語英語
ページ(範囲)16-22
ページ数7
ジャーナルBiosystems Engineering
122
DOI
出版物ステータス出版済み - 1 1 2014

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Infrared heating
Ficus
figs
Fruits
Heating
surface temperature
Hot Temperature
Spoilage
heating
heat
Temperature
prediction
Decontamination
Fruit
fruit
heat injury
Heat treatment
decontamination
raw fruit
Heat transfer

All Science Journal Classification (ASJC) codes

  • Control and Systems Engineering
  • Food Science
  • Animal Science and Zoology
  • Agronomy and Crop Science
  • Soil Science

これを引用

Prediction of surface temperature of figs during infrared heating and its effect on the quality. / Trivittayasil, Vipavee; Fumihiko, Tanaka; Hamanaka, Daisuke; Uchino, Toshitaka.

:: Biosystems Engineering, 巻 122, 01.01.2014, p. 16-22.

研究成果: ジャーナルへの寄稿記事

Trivittayasil, Vipavee ; Fumihiko, Tanaka ; Hamanaka, Daisuke ; Uchino, Toshitaka. / Prediction of surface temperature of figs during infrared heating and its effect on the quality. :: Biosystems Engineering. 2014 ; 巻 122. pp. 16-22.
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