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Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray
blanching cucumber fruit potato surface pasteurization
2011/2/24
Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as ...
Utilization of Hot Water Treatments for Reducing External Damage and Maintain Quality of Hass Avocado Fruits
Avocado Hot water External damage Injury Quality Phenols Firmness Enzymes activity
2010/11/15
Postharvest hot water treatments on external damage and fruit quality and ripening of Hass
avocado were investigated. Avocado fruits were placed in hot water bath at 50oC for 5 or 10 min. prior to lo...
The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons
Persimmon fuyu cold storage hot water chilling injury
2010/9/13
The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55°C for 10 or 20 min. Tr...
Can Hot-Water Emasculation Be Applied to Artificial Hybridization of Indica-Type Cambodian Rice?
Artificial pollination Hot water emasculation Indica type Self-pollination
2009/7/21
Can Hot-Water Emasculation Be Applied to Artificial Hybridization of Indica-Type Cambodian Rice?
Germination and survival of paddy weed seeds after soil sterilization with hot water
soil sterilization seed bank integrated weed management Echinochloa oryzicola
2009/3/10
We studied the effect of soil sterilization with hot water on the germination and viability of paddy weed seeds. Laboratory experiments showed that seeds of Echinochloa oryzicola, Scirpus juncoides ...
Integrated Control of Postharvest Decay on Blood Orange Fruits by Curing, Hot Water and Sodium Carbonate Applications
Blood orange strains sodium carbonate curing decay export fruit quality
2010/11/10
The effectiveness of biological control of postharvest decay on the quality of strain A and B
of blood orange fruits (Citrus sinensis) was studied under cold storage and shelf –life periods. At first...
