Monitoring of changing in cantaloupe quality under forced air coo | 35218
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Monitoring of changing in cantaloupe quality under forced air cooling

14th Food Engineering Conference

November 28-29, 2016 Melbourne, Australia

Ayman H Amer Eissa

Minoufiya University, Egypt

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Background/Introduction/Purpose: Cantaloupe fruits (Cucumis melo) harvested at the mature stage were precooled by forced air cooling (1-2 m/s air velocity) at 5�?°C, 10�?°C and 15�?°C. Fruit temperature expectedly decreased from an initial level of about 36-38�?°C to the desired storage temperature of 1�?°C at the most rapid rate at 5�?°C, for about 45 min. Cooling time increased to 105 and 165 min when precooling temperature increased to 10�?°C and 15�?°C, respectively. During subsequent storage at 15�?°C with 90-95% relative humidity, precooled fruits were exhibit more desirable characteristics than that of non-precooled fruits (control), precooling was retard softening. Non precooled fruits â�?�?Controlâ�? turned ripe-soft after 15 days when firmness decreased to less than 10 N from about 90 N at the unripe stage.

Biography :

Ayman H Amer Eissa is working as a Professor at Faculty of Agriculture, Minoufiya University, Shibin El-kom, Egypt. He has extended his valuable service for many years and has been a recipient of many award and grants. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.