ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The thermal effects of high intensity infrared radiation on fresh lettuce leaves.

Townsend, J. S., Cenkowski, S. and Friesen-Fischer, M.

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 268-275 Ref: 14 ref.

1995

บทคัดย่อ

Experiments were conducted to determine the temperature to which lettuce leaves could be heated by infrared radiation without detectable damage and to evaluate whether the resulting temperatures were sufficiently high to control microorganisms on the leaves. A T3 quartz infrared lamp was used at full power and 50% power to heat leaves for various times at various distances. Surface temperatures were measured by a pyrometer. Damage was assessed by noting appearance, odour, puncture force, tensile force, and moisture loss compared to an untreated control. Damage free leaves were those heated to temperatures of 60 deg C or less, which is not high enough for total microbial control.