Effect of evaporative cooling structures on the sensory attributes of fruits and vegetables and consumer acceptability

Dare, Ayobami; Adetunji, Charles Oluwaseun; Olaniyan, Olugbemi T.; Victory, Igiku; Adetunji, Juliana Bunmi; Okaiyeto, Kunle; Kanmodi, Kehinde Kazeem; Nnyanzi, Lawrence Achilles; Akinbo, Olalekan; Inobeme, Abel; Adetuyi, Babatunde Oluwafemi; Omokhudu, Ogette Anthony; Godwin, Ohiokha; Ogundolie, Frank Abimbola; Dauda, Wadzani Palnam

doi:10.1016/b978-0-323-89864-5.00004-7

Cited by 1 publication

(1 citation statement)

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“…Commonly vegetables shelf life is improved by treating vegetables with microorganism derived preservative, followed by preservative gas package [38], nanotechnology related strategies such as nano-zincdioxide and silver nanoparticles [39], edible coating with pulsed light treatment [40] and evaporation cooling system [41]. Infrared was found to influence the vegetables shelf life [42].…”

Section: Action Of Mid-ir On Vegetablesmentioning

confidence: 99%

Sensory Quality and Shelf-life Enhancement of Vegetables Irradiated with Mid- infrared

Umakanthan T.,

Mathi,

Umadevi U.

2023

AFSJ

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Vegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of vegetables. In this study, we subjected vegetables to irradiation using a mid-infrared ray with a wavelength of 2-6 μm. To achieve this, we utilized a recently invented atomizer device termed MIRGA (Mid-infrared generating atomizer). During spraying of MIRGA, the contained chemical solution is expelled at a determined plunger pressure, leading to the oscillation of ions in the sprayed mist, thereby generating 2-6 μm mid-infrared. This mid-infrared energy exerts its influence on the chemical bonds within the vegetable molecules, resulting in improvements in taste, aroma, overall sensory satisfaction, and shelf life. Notably, the shelf life of vegetables increased by a range of 16-900% and 9-314% (duration) when stored at room temperature and refrigerated, respectively. These beneficial alterations, which are mediated by the 2-6 μm mid-infrared ray, are substantiated through a variety of instrumentation and sensory expert panel results that elucidate the physicochemical characteristics of the vegetables. Employing MIRGA in various domains of food technology represents a plausible and viable option.

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Section: Action Of Mid-ir On Vegetablesmentioning

confidence: 99%