Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage

Journal of Food Engineering

Volumn 84, Issue 3, 2008, Pages 359-367

  Yan, Zhengyong ^a   Sousa Gallagher, Maria J ^a   Oliveira, Fernanda A R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Banana; Colour; Kinetic; Lump capacity model; Moisture content; Water activity

Indexed keywords

ATMOSPHERIC HUMIDITY; FRUITS; HIGH TEMPERATURE EFFECTS; MATHEMATICAL MODELS; MOISTURE; OPTIMIZATION;

ENVIRONMENTAL FACTORS; INTERMEDIATE MOISTURE CONTENT (IMC); LUMP CAPACITY MODELS; WATER ACTIVITY;

FOOD STORAGE;

EID: 34548132830     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.026     Document Type: Article

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