Precooling of table grapes on a commercial scale as function of packaging/Pre-resfriamento de uvas de mesa em escala comercial em funcao das embalagens.

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Publisher: ATECEL--Associacao Tecnico Cientifica Ernesto Luiz de Oliveira Junior
Document Type: Article
Length: 4,176 words

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Abstract :

HIGHLIGHTS: Temperature heterogeneity along the airflow direction in a pallet was identified. Cooling effects in polystyrene and cardboard packaging were the same. Relative humidity in the cooling room and the percentage of package openings were inadequate. Although precooling by forced air is widely used to remove field heat from fresh table grapes, there is no knowledge about its use and efficiency Factors influencing the process include temperature and relative air humidity amount and initial temperature of the fruits, air velocity and packaging. The objective of this study was to evaluate the cooling effect and efficiency of forced air cooling on table grapes in two types of packages. The experimental method used randomized blocks, in a 2 * 3 factorials, corresponding to two package types (polystyrene and cardboard) and three heights on the pallet - lower, middle, and upper - with four replicates. The temperature gradient in the direction of the airflow was evaluated. There was heterogeneity in cooling, both vertically and horizontally, on the pallets with a central heat zone for both the directions. None of the packages was suitable for fast cooling as both types of packages showed a cooling time of 15.5 h; moreover, relative humidity values were far below the ideal value for table grapes. Key words: ambient, cold chain, packing house, postharvest Embora o pre-resfriamento por ar forcado seja amplamente utilizado na remocao do calor de campo de uvas de mesa frescas, muitas vezes nao ha conhecimento sobre seu funcionamento e eficiencia. Fatores como temperatura e umidade relativa do ar, quantidade e temperatura inicial das frutas, velocidade do ar e embalagens, infiuenciam o processo. Objetivou-se neste estudo avaliar o efeito e eficiencia do resfriamento de uvas de mesa sujeitas a resfriamento por ar forcado. O delineamento experimental foi em blocos casualizados, em um fatorial 2*3, correspondente a dois tipos de embalagens e tres alturas no pallet: inferior, meio e superior com quatro repeticoes. Foi avaliado o gradiente de temperatura no sentido do fluxo de ar. Ha heterogeneidade de resfriamento tanto no sentido vertical quanto horizontal dos paletes, com uma zona de calor concentrada na regiao central em ambas as direcoes. Nenhuma embalagem apresentou design favoravel ao resfriamento rapido, ja que em ambas o tempo de resfriamento foi de 15,5 horas, alem de valores de umidade relativa do ar muito abaixo do ideal para uvas de mesa. Palavras-chave: ambiencia, cadeia do frio, packing house, pos-colheita

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Gale Document Number: GALE|A662090032