The heating and cooling of 'Idared' apple with respect to the duration of the hot water dip heat treatment (CROSBI ID 233839)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Mikulić, Josipa ; Vuković, Marko ; Buhin, Josip ; Fruk, Mladen ; Jatoi, Mushtaque Ahmed ; Jemrić, Tomislav
engleski
The heating and cooling of 'Idared' apple with respect to the duration of the hot water dip heat treatment
A research was conducted on the eff ect of heat treatments on the heating and cooling of the ‘Idared’ apple fruit. Th e heat treatment was performed as hot water dip (HWD), where fruit were dipped into water at 50 °C, for two, four and six minutes (HWD 50 °C 2’, HWD 50 °C 4’ and HWD 50 °C 6’, respectively). Th e aim of the study was to determine the eff ect of heat treatments on the warming and cooling on the fruit which was observed by thermographic images recorded every minute for the duration of 12 minutes in total. Th e fruit treated with HWD 50°C 6’ achieved the highest temperature (50.6 °C), followed by HWD 50 °C 4’ (48.2 °C) and HWD 50 °C 2’ (44.3 °C). Th e damage to fruit caused by high temperatures (heat damage) was visible only on the fruit treated with HWD 50°C 6’. Th e diff erences in maximal temperature of fruit surface were statistically diff erent among all three exposures for the whole duration of recording, meaning that the duration of the hot water dip treatment significantly affects the intensity of fruit cooling aſter heat treatment.
apple ; cooling ; heat treatment ; heating ; infrathermal camera
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