Hypobaric Storage

Thompson, Anthony Keith

doi:10.1007/978-3-319-23591-2_3

Cited by 3 publications

(2 citation statements)

References 94 publications

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“…Solubilization and depolymerization of cell wall contents is retarded by low‐temperature storage. In addition to low‐temperature storage, hypobaric treatment has also been reported to delay senescence and fruit ripening in avocado fruits (Thompson, 2016b). Here, the combined effect of low‐temperature storage (2°C) and hypobaric treatment (20 kPa for 2 h or 40 kPa for 4 h) exhibited a significant delay in loss of firmness of strawberries (Figure 5a).…”

Section: Discussionmentioning

confidence: 99%

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Maryam

Anwar

Malik

et al. 2022

Food Processing Preservation

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Strawberry fruits are highly perishable and susceptible to microbial decay. In this study, influence of atmospheric pressure, postharvest delay in hypobaric treatment, and combined effect of pressure and exposure duration on storage quality of strawberries were evaluated. Treatment at 40 kPa for 4 h without postharvest delay inhibited fungal decay and retained visual quality which contributed to 13% increase in marketable life of strawberries compared with control. Further study revealed that microbial control and storage quality of strawberries treated either at 20 kPa for 2 h or 40 kPa for 4 h were statistically comparable. After 12 days, strawberries treated at 20 kPa for 2 h had 14.3% higher radical scavenging activity, 13.9% higher phenolic contents and 17.7% higher ascorbic acid than control fruits. Thus, pre‐storage treatment at 20 kPa for 2 h without postharvest delay effectively retained fruit quality and extended storage life of strawberries for 6 more days compared with control. Novelty impact statement Hypobaric treatment is a potential non‐chemical technique used to disinfect and extend storage life of strawberries. Results showed that hypobaric treatment at 20 kPa for 2 h without any postharvest delay can be adopted to disinfect strawberries from microbial infection and to extend marketable life. These findings may help in developing commercial hypobaric technology for perishable and decay‐susceptible fruits and vegetables.

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Section: Discussionmentioning

confidence: 99%

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Maryam

Anwar

Malik

et al. 2022

Food Processing Preservation

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“…The storage atmosphere is constantly replenished from the outside (Vithu & Moses, 2017). The air inlet and the air evacuation from the store are balanced in such a way as to achieve the required reduced pressure within the store (Thompson, 2016). Due to the advanced principle and technology of reduced‐pressure storage, the effect of hypobaric storage has been significantly improved over refrigerated and gas‐conditioned storage, and it is more and more widely applied to fruits and vegetables that cannot be solved by conventional storage methods (Zheng, 2018).…”

Section: Introductionmentioning

confidence: 99%

Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus

Dai

Kan

Xie

et al. 2023

J Food Process Engineering

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This study presents a comprehensive multiphase porous media model with thermohydro-mechanical (THM) bi-directional coupling for hypobaric storage of porous food. Agaricus bisporus is used as a case study, and the proposed model is compared to the thermo-hydro (TH) coupling model, which does not consider product shrinkage. The results indicate that the THM model is more sensitive to pressure changes, accurately simulates the development of the evaporation front, and considers the edge gradient effect. The model is validated through experiments and provides a deeper understanding of the mechanism of heat and mass transfer of porous food under low pressure. Increasing humidity reduces product shrinkage. The model's average relative errors for pressure, temperature, weight loss, and shrinkage are 3.64%, 0.06%, 6.07%, and 4.76%, respectively. This model can be used to optimize the hypobaric storage process and improve product quality. Practical applicationsIn this manuscript, a multiphase porous media model with THM bi-directional coupling for the process of hypobaric storage was developed. Taking A. bisporus as an example, pressure, temperature, weight loss, and shrinkage were predicted. In addition, the effect of humidity on shrinkage of porous food during hypobaric storage has also been studied. In engineering practice, the model can be used to optimize the hypobaric storage process and evaluate product quality.

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Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products

Dhiman

Suhag

Thakur

et al. 2021

Food Reviews International

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Hypobaric Storage

Cited by 3 publications

References 94 publications

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus

Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products

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