Temperature stimulated changes in potato and bean sprouts

Blahovec, J.; Lahodová, Magdaléna; Kindl, Martin

doi:10.1016/j.jfoodeng.2013.03.002

Cited by 4 publications

(2 citation statements)

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“…Dynamic Mechanical Analysis (DMA) is commonly used to assess the storage and loss moduli characterizing the elastic and viscous behaviors of viscoelastic solids and polymers, respectively, particularly under different temperature conditions (Menard, 1998). DMA has been used to study the impact of temperature on the mechanical behavior of a few plant commodities (Assor et al, 2009;Blahovec and Lahodová, 2012;Blahovec et al, 2013;Wang et al, 2014;Xu and Li, 2014). For example, DMA has been used to investigate the effects of osmotic dehydration and turgor changes in apples and pears (Martinez et al, 2007;Wu and Guo, 2010).…”

Section: Introductionmentioning

confidence: 99%

Analysis of the dynamic mechanical properties of apple tissue and relationships with the intracellular water status, gas distribution, histological properties and chemical composition

Winisdorffer

Musse²,

Quellec³

et al. 2015

Postharvest Biology and Technology

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Section: Introductionmentioning

confidence: 99%

Analysis of the dynamic mechanical properties of apple tissue and relationships with the intracellular water status, gas distribution, histological properties and chemical composition

Winisdorffer

Musse²,

Quellec³

et al. 2015

Postharvest Biology and Technology

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“… Sprouting : The sprouts cause a significant loss of weight, taking into account the evaporation of water through its surface. The way to control sprouting is by sprouting inhibitors and low‐temperature storage (Blahovec et al, 2013; Lin et al, 2019; Şanlı & Karadoğan, 2019). Dissemination of diseases : The causes of rot are especially important.…”

Section: Introductionmentioning

confidence: 99%

Methodology for energy demand reduction of potato cold storage process

Sáenz‐Baños

Latorre-Biel

Cámara

et al. 2022

J Food Process Engineering

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In order to maintain the quality of the potatoes over time, it is necessary to store them under certain storage conditions, which minimize losses both of quality and product, preferably without using chemical treatments. Conservation chambers consume a considerable amount of energy. Between 60% and 70% of the electricity consumed is used in refrigeration. Good insulation reduces the need for cooling the potato since its optimum storage temperature for consumption is around 4-7 C and relative humidity is 85%-90%. This research studies potatoes' cold storage process to minimize the cost in the product value chain and to ensure its competitiveness in the market. A model is developed to assess energy consumption and propose measures to reduce energy, environmental, and economic costs. All this to reduce their impact within the value chain of potato consumption.Practical Applications: In this case study, different energy efficiency measures applied to the cold storage of potatoes have been implemented: replacement or improvement of the performance of refrigeration equipment, insulation and infiltrations in the refrigeration chamber, control of the product entry temperature, thermal conditioning through free-cooling, improvements in lighting equipment, technical management, and supervision of facilities, and thermographic control. The set of actions implemented has allowed to obtain a reduction in energy demand, standardized through the developed reference line, by 16.41% compared to previous years.

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