Effect of polyvinyl acetate (PVAc) based coating on quality characteristics of capsicum during storage.

The effect of PVAc (Polyvinyl acetate) coating on various characteristics of capsicum was determined during postharvest storage at room temperature (30 ± 1 °C) and refrigeration temperature (10 ± 1 °C). Food grade PVAc was used to make different coating formulations (2.5, 5, 7.

Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice.

Various oxidative enzymes account for the quality degradation of sapodilla (Manilkara achras L.) juice and need to be inactivated through emerging and continuous green pressure processing technology. In this study, pressurization of sapodilla juice was attempted via microfluidization (MF) at pressure range of 10,000-30,000 pound per square inch (psi) with 1-3 passes or cycles.

Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices.

Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully used to fit experimental data (R2 0.72−0.