Realtion between the periodo of after-harvest and the Degree-Teams in the rucula cooling. / Relação entre o periodo de pos-colheita e o degree-time no resfriamento de rucula.
AUTOR(ES)
Lineu Losada Pataro
DATA DE PUBLICAÇÃO
2005
RESUMO
The shelf life of perishable products, like vegetables, is truly connected with the post harvest processes to which they were submitted. The refrigeration and post harvest storage of those products are processes that can increase their life time, minimizing the loss of the sensorial and nutritional characteristics, compared to the fresh-cut product. The degree-time parameter (DT), which represents the energy received and generated by the post harvest product during a certain period of time, is calculated by the integral of the product temperature over the post harvest time. This work consists on the determination of a methodology to calculate the DT of vegetables, by monitoring the product temperature, after harvest, submitted to two different refrigeration processes: fast (with forced air) and slow (inside a refrigeration chamber), and subsequent storage. The proposed experimental plan allowed us to evaluate the influence of the delay time (from 0 to 8 h), refrigeration methods and storage temperatures (from 0 to 10oC), describing the connection between the DT indicator and the product shelf life time. Due to its perishability, to its characteristic of "in natura" consumption, to its cost for customers when compared to the other vegetables (generating high quality demand), and to its economic significance, the arugula (Eruca sativa Miller) was the chosen vegetable for the development of this project.
ASSUNTO(S)
rucula resfriamento tempo de espera shelf life delay time arugula refrigeration vida de prateleira
