ACTA ALIMENTARIA VOL. 7 (A QUARTERLY OF THE COMMITTEE ON FOOD SCIENCE OF THE HUNGARIAN ACADEMY OF SCIENCES, 1978)
1978 / 1. sz. - SÁRAY, T.-ALMÁSI, E.-VÁGVÖLGYI, K.: Data on some storage technological parameters of fruits and vegetables
Acta Alimentarin, Vol. 7 (1), pj). 1 — 16 (1678) DATA ON SOME STORAGE TECHNOLOGICAL PARAMETERS OF FRUITS AND VEGETABLES T. SÁRAY, E. ALMÁSI und К. VÁGVÖLGYI ([Received June 5, 1975; revision received January 24. 1977; accepted January 29, 1977) When ripe for storage, the density of apples of the Jonathan variety was found to be 0.768 ±0.04 g cm-3. This value decreases gradually with the increase of the maximum diameter. The specific volume of these apples is 1.303 cm3 g~ the actual volume of one apple is on the average 150 cm3. The volume of the apple can be calculated accurately and quickly without direct measurement with the help of the relationship described by the authors. The density of storage-ripe Hardenpont pears was established as 0.967 ±0.01 g cm-3, their specific volume was 1.033 cm3 g-1. No significant deviations in specific volume could be demonstrated by grading according to size. The actual average volume of one pear was 120 cm3. The authors suggest a method for calculating the volume of the fruit taking its shape into consideration. Cabbage of the Braunschweig variety had a density of 0.607 ±0.07 g cm 3 when ripe for storage. The specific volume of the cabbage was 1.647 cm3 g~ according to individual measurements the average volume of one cabbage was 3000 cm3. A mathematical correlation is suggested for the quick determination of the volume. The volume utilization quotient was determined for all three products as a function of the volume of the storage container on the basis of packing tests. Because of the rapid development of storage and processing technologies of fruits and vegetables it became necessary that, in addition to the biological characteristics, also the physical and chemical parameters of the products should be studied more extensively. These properties of the raw materials are manifested in a rather complex manner and decide in most cases (mainly in industrial practice and in commerce) the value and quality of the goods. Their importance is increasing not only in production and in the design and building of more highly developed production lines and equipment, but also in the field of economic calculations and in the establishment of models. The physical (physical-mechanical) parameters, such as, for instance, size, average weight, density, volume, specific heat, impact resistance, consistency, seed ratio, etc., or the chemical properties, such as, for instance, solids, starch, sugar, acid or water content and aroma constituents of the various fruit and vegetable varieties are, both separately and collectively, parameters whose usefulness needs no detailed explanation for those skilled in the art of cold storage or preservation. With the exception of the extensive experiments for the measurement of consistency (texture), the literature about the determination of the physical parameters of fruit and vegetable varieties by means of measurements, Acta Alimetrfaria 7, 1978