Effect of different packing materials on physicochemical properties of carrot and potato
Potato (Solanum tuberosum L.) and carrot (Daucus carota subsp. sativus Hoffm.) are one of the most popular and most used vegetables around the world. Both the vegetables are thoroughly used in Europe but in these rapidly changing times the present-day consumer want ready to prepare (RTP) or ready to...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2022
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
28 |
| Kulcsszavak: | Élelmiszeripari technológia, Csomagolás hatása - élelmiszer |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/78538 |
| Tartalmi kivonat: | Potato (Solanum tuberosum L.) and carrot (Daucus carota subsp. sativus Hoffm.) are one of the most popular and most used vegetables around the world. Both the vegetables are thoroughly used in Europe but in these rapidly changing times the present-day consumer want ready to prepare (RTP) or ready to eat (RTE) foods or ingredients. To produce the ready to prepare food its skin must be removed. But this removal of skin reduces the shelf life, sensory characteristics and causes nutrient loss. RTP vegetables can be packed in Polyethylene (PE) packaging but it’s one of the most prominent polluter in the world. We used packing material made up of Polylactic Acid (PLA) as our biodegradable packing. In our experiments, we used three treatments for packing, control (without packing), PE and PLA. The samples were kept at room temperature for 5 days and we measured weight change, moisture content, color parameters and Total Polyphenol Content (TPC) every day. |
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| Terjedelem/Fizikai jellemzők: | 284-288 |
| ISBN: | 978-963-306-904-2 |