Claim · model-written summary
Hot water treatment required 50%-60% as long as hot air for the same melon heating effect.
- Taxon
- Elizabeth Muskmelont0
- Treatment
- hot water treatmente0
- Outcome
- length of hot water treatmente0
- Direction
- onlye0
- Value
- 50%-60%e0
- Qualifier
- between 38 ℃ and 53 ℃e0
- Comparator
- hot air treatmente0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSetting
Verbatim
e0“the length of hot water treatment was only 50%-60% of that of hot air treatment for the same treatment effectiveness(the temperature at the center of a melon sphere reached between 38 ℃ and 53 ℃)”
t0“Elizabeth Muskmelon”
Title
Comparative Study on Heat Treatment Technologies for Postharvest Elizabeth Muskmelon
Aiqiang Chen Food Science 2011
Other claims from this paper (6)
- Observation The optimum medium velocity for hot water treatment was 0.5-1 m/s.
- Observation The optimum medium velocity for hot air treatment was 1.5-2 m/s.
- Intervention effect Hot water treatment reduced muskmelon tissue weight loss.
- Intervention effect High humidity hot air treatment reduced muskmelon tissue weight loss.
- Intervention effect Grading melons by fruit size improved heat-treatment uniformity.
- Recommendation Seven-eighth heating time was identified as optimum operation time.