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

2 SÄRAY et al.: STORAGE TECHNOLOGICAL PARAMETERS OF FRUITS AND VEGETABLES or about the test methods applied, is rather scanty. There have been hut few comprehensive and detailed experiments and measurements. The most frequently cited works are those hv DANNIES (1950) and NEHRiNGand KRAUSE (1969), hut references to the varieties are practically missing. An accurate and reliable determination of the physical parameters of the raw product requires a large number of measurements. In this way the information gained experimentally or by calculation will he available for the investigation of some serious problems of both cold storage and processing technology and will provide an opportunity to draw a comparison with chemical and other material parameters. When determining the characteristic density values of tomato HULSEY and co-workers (1971) compared several methods for measuring the volume-SHAW (1974) found a close relationship, characteristic of the product, between the almost constant decrease of specific gravity during the cold storage of apples of the .Jonathan variety and the other physical and chemical param­eters of the fruit. CASIMIR and co-workers (1967) studied the effect of steam blanching in vacuo on the internal gas condition of the apple slice and thereby on the changes in specific gravity. Among the most important guidelines for cold stores of food, the necessity of knowing some of the physical parameters of the raw materials is mentioned by ALMÁSI and DOBRAY-HORVÁTH (1971), with special reference to calculating the specific cooling requirements. Admitting the demands which might he raised in this field KOMÁNDI-ERDŐDI and TOMCSÁNYI (1971) constructed and applied an instrument to measure the firmness of the product, that is its resistance to injuries. KOMÁNDI-ERDŐDI (1974) carried out mechan­ical tests on the produce in relation to machine harvesting. The size, mass, density, specific volume and surface of winter apple and apricot of identified varieties prepared for cold storage have been measured by GONDA (1972), similar measurements on winter pears and cabbage, again on known varieties, were made by RICHTER (1974). LÁSZTITY and co-workers (1973) determined the texture and degree of ripeness of peach and pear varieties. It has appeared from the experiments of SASS and HORN (1973) and of GYÚRÓ and SASS (1974) that the determination of the characteristic dimensions of the varieties and the time of measurement are in no way indifferent, since depending upon the time of harvest and upon the way of cultivation cold stored apple will not only lose weight, but its diameter and specific gravity will also diminish. The practically important physical parameters of the raw material of the Hungarian food industry were summarized by BALOGH (1972), the physical parameters of liquids processed by the canning industry were de­scribed by KÖRMENDY (1972, 1974). We have tried to determine some param­eters not tested earlier and needed in engineering design and practice. Acta Alimentaria 7,1978

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