SIMULATION OF MASS TRANSFER FROM PEACHES DURING COOL STORE AND ITS EFFECT ON SOME QUALITY PROPERTIES | ||
| Misr Journal of Agricultural Engineering | ||
| Article 15, Volume 36, Issue 1, January 2019, Pages 259-282 PDF (741.67 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjae.2019.94455 | ||
| Authors | ||
| M. H. Keshek; M. N. Omar; S. F. Elsisi | ||
| Agric. Eng. Dept., Fac. of Agric., Menoufia Univ., Egypt. | ||
| Abstract | ||
| Peach is a popular product worldwide with its great coloration, high sweetness, alluring flavor and healthy benefit. Increasing of weight loss of fruit product is often observed in different points of a cold room leading to deterioration of fruit quality and safety. The aim of this study was simulation of moisture loss (mass transfer) from Swelling peaches during cold storage (1ºC and RH 95±5%) and determines its impact of quality properties (firmness and color). The result showed that, Good agreement between the simulated and experimental results was found for weight loss in cool room. The temperature difference between peaches tested and the cooling air after 24 h was in the range of 1.57 °C and half cooling time ranged from 1.25- 1.55 hour. The higher increasing of weight losses was 7.55 % lead to decreasing of L value by 10.34 % of flesh peaches while a value increased by 91.93% and b value decreased by 11.65 of flesh peaches. the higher increasing of BI was 340.34 and 338.47 occurred after 25 days of cold storage and 7.55% of weight losses of flesh and skin color respectively. The total color change (ΔE) during storage period for peaches was in the range from 1.9 to 9.94 and from 3.52 to 14.21 occurred after 25 days of cold storage and 7.55% of weight losses during cold storage for flesh and skin color respectively. The firmness decline rate was 15 % after 5 days from cold storage period at 1.64 % weight loss, which is less than the firmness decline rate of peaches 52.15 % after 25 day from cold storage and 7.55% of water loss. | ||
| Keywords | ||
| Swelling Peach; Firmness; Half Cooling Time; Browning Index | ||
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