บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots.

Avena-Bustillos, R. J.; Cisneros-Zevallos, L. A.; Krochta, J. M.; Saltveit, M. E., Jr.;

Postharvest Biology and Technology Year: 1994 Vol: 4 Issue: 4 Pages: 319-329 Ref: 22 ref.

1994

บทคัดย่อ

Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots.

ABSTRACT :

 

White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this lightly processed, ready-to-eat product. The loss of quality is exacerbated by surface dehydration. To maintain good appearance, edible coatings consisting of emulsions incorporating caseinates with beeswax, stearic acid or acetylated monoglyceride were tested. The coatings were sprayed on 2.2-kg batches of peeled carrots; excess coating was drained by blowing air at 20 deg C over the carrots. All coatings except those incorporating caseinates with acetylated monoglyceride increased water vapour resistance. Sodium caseinate/stearic acid was particularly effective in ameliorating the disorder.