Frost sensitiveness of chicory roots (Cichorium intybus L.)

Neefs, V; Leuridan, S.; Stallen, Nico Van; Meulemeester, M De; Proft, M.P. De

doi:10.1016/s0304-4238(00)00150-3

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…The increase in field strength seems increase the electrical conductivity of materials, in our case agricultural products [16]. The increase in voltage gradient will lead to the increased in the current passing through the sample and increased heat generation as is reported in literatures [25]. The electrical conductivity of guava pulp during ohmic heating showed a general increase in trend with increasing in concentration and voltage gradient.…”

Section: Field Strength or Voltage Gradientsupporting

confidence: 64%

Review on Electrical Conductivity in Food, the Case in Fruits and Vegetables

Banti¹

2020

WJFST

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Electrical conductivity in food and agricultural products is gaining attentions in response to ohmic heating and pulsed electric field processing, the newly emerging food processing technologies. Electrical conductivity of agricultural product is the ability of the products to conduct electric current. This paper is intended to review the electrical conductivity in foods in general and fruits and vegetables in particular. For this review to take its form, different articles, books and other possible sources have been reviewed, cited and acknowledged. So, this paper has been enriched by composition of the finding of different authors and researcher. Since measurement of electrical conductivity has number of application in agricultural products and food processing, methods of measuring this property is important. Measurement of electrical conductivity can be through dielectric analysis and electrical impendence spectroscopy measurement. In dielectric analysis high frequency area (100 MHz -10 GHz) is used and this has an application in moisture determination and bulk density measurement. In electrical impendence spectroscopy, the range of frequency is from 100Hz to 10MHZ and is simple and easier techniques used to evaluate physiological status of various biological tissues. There are factors affecting electrical conductivity of agricultural products; electrical conductivity is reported by different authors to be increasing with temperature, field strength, and storage duration until the product is over ripe in case of fruits and vegetables. Plus, conductivity also found decreasing with increasing sugar content. The decrease in firmness of fruits and vegetables is related to increase in its conductivity. The nature of product and way of applying electricity is also other factors affecting conductivity. Electrical conductivity has number of application in foods, fruits and vegetable industries. However, still much work is expected for the utilization of its high potentials application.

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Section: Field Strength or Voltage Gradientsupporting

confidence: 64%

Review on Electrical Conductivity in Food, the Case in Fruits and Vegetables

Banti¹

2020

WJFST

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“…In addition, the water extract from roots of phacelia after freezing-thawing was darker than the extracts from the other species, probably as a result of effluence of cell constituents after cell burst, which may indicate more severe frost damage than in the other species. In contrast, chicory is an indigenous species in Scandinavia and its roots are stout and reported to be resistant to frost (Neefs et al 2000), as is the whole plant (Skinner and Gustine 2002). In addition, the proportion of DRP in total-P in both shoots and roots of chicory was lower than that in shoots and roots of phacelia.…”

Section: Phosphorus Release In Relation To Catch Crop Species and Plamentioning

confidence: 94%

“…The two forage grasses, perennial ryegrass and cocksfoot, have fibrous roots. Chicory has a stout taproot with a high dry matter content and can survive exposure to low temperatures (down to −7°C) for several weeks (Neefs et al 2000). The forage legume red clover has a deep taproot.…”

Section: Experimental Catch Cropsmentioning

confidence: 99%

Potential phosphorus release from catch crop shoots and roots after freezing-thawing

et al. 2013

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Background and aims Catch crops used for mitigating nutrient losses to water can release phosphorus (P) when exposed to repeated freezing-thawing cycles (FTCs). This study sought to evaluate potential P losses from shoots and roots of eight catch crops. Methods Shoots and roots sampled from perennial ryegrass (Lolium perenne L.), cocksfoot (Dactylis glomerata L.), chicory (Cichorium intybus L.), phacelia (Phacelia tanacetifolia L.), red clover (Trifolium pratense L.), white mustard (Sinapis alba L.), oilseed radish (Raphanus sativus var. oleiformis L.) and white radish (R. sativus var. longipinnatus L.) were treated with no freezing, one single FTC, four continuous FTCs and four discontinuous FTCs. All samples were analysed for water-extractable P (WEP), and root samples also for characteristics such as specific root surface area (SSA). Results Freezing-thawing significantly increased potential P losses from both shoots and roots compared with no freezing. The two radish species and white mustard contained significantly higher concentrations of WEP than the other species, among which chicory and phacelia had the lowest WEP. On average, shoots had 43 % higher WEP than roots. Cumulative P release from shoots and roots was strongly correlated with their total-P content (p=0.006 and p=0.002, respectively). Cumulative release of P from taproots was correlated with SSA (p=0.03). Conclusions Chicory, and possibly phacelia, appear to be promising catch crops for P.

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“…For long storage (for about 9 months), chicory roots are usually stored at À2°C to À1°C with a RH of 95-100% (Hoang et al, 2003;Neefs et al, 2000;Seynnaeve et al, 2000). In order to achieve the required RH (minimum of 95%), humidifiers are usually installed.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a chicory root cold store humidification system using computational fluid dynamics

Delele

Schenk²,

Ramón

et al. 2009

Journal of Food Engineering

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a b s t r a c tHumidification of chicory root cold stores helps in maintaining the quality and extending the postharvest storage time of chicory roots. Low evaporation rate of the sprayed droplets at such sub-zero temperatures (À2°C to À1°C) favours surface deposition that could have an adverse effect on the efficiency of the storage room. A three-dimensional computational fluid dynamics (CFD) model was developed and used to predict the storage room air velocity, temperature and humidity distributions, and fate of the water droplets that were sprayed for humidifying the storage room. The humidification system in a chicory root cold store was then optimized. The efficiency of the humidification system was affected by length of cold air deflector, stack height, number of nozzles and duration of humidification. Elongating the air deflector, reducing the stack height, reducing the number of nozzles and shortening the humidification time increased the amount of droplet evaporated and decreased the amount of droplet deposited on the stack. The following combinations of room design and operating parameters could clearly give the best performance of the humidification system: deflector length of 0.8 m, two nozzles with an interval humidification of 1.5 min on and 2 min off cycle and stack height of 3.4 m.

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Frost sensitiveness of chicory roots (Cichorium intybus L.)

Cited by 8 publications

References 8 publications

Review on Electrical Conductivity in Food, the Case in Fruits and Vegetables

Review on Electrical Conductivity in Food, the Case in Fruits and Vegetables

Potential phosphorus release from catch crop shoots and roots after freezing-thawing

Evaluation of a chicory root cold store humidification system using computational fluid dynamics

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