Whey protein coatings for fresh fruits and relative humidity effects

被引：29

作者：

Cisneros-Zevallos, L ^{[1
]}

Krochta, JM

机构：

[1] Texas A&M Univ, Dept Hort Sci, College Stn, TX 77843 USA

[2] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

WPI coatings; relative humidity; fruits and vegetables; modified atmospheres;

D O I：

10.1111/j.1365-2621.2003.tb14136.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Whey protein isolate (WPI) films have been proven to be excellent gas barriers in previous studies, making them potential coatings for fresh produce. WPI-coated apples and controls were stored at 20degreesC under RH's ranging from 54 to 92%. Results showed performances of WPI coatings depended on the environment RH. The internal oxygen was lowered, and carbon dioxide increased with decreasing RH conditions. RH did not affect oxygen levels (about 0.025 atm). Controlling thickness and film permeability will allow attainment of the appropriate oxygen and carbon dioxide levels for coated fruit.

引用

页码：176 / 181

页数：6

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