Uman NUH | today: 12/22/2024
| Author(s) |
Osokina N.M., Doctor of Agricultural Sciences, Professor, Head of Department of Technology of Storage and Processing of Grain Uman National University of Horticulture, Uman National University of Horticulture, Ukraine Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine |
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| Category | The Agronomy | ||
| year | 2013 | issue | Issue number 83, part 1 |
| pages | 38-44 | index UDK | 57.018.4:635.64:631.526.3:631.547.6 | DOI |
| Abstract | Physical properties of vegetables affect their nutritional value, the ability to transport and storage. The purpose of the research — to establish the physical and thermal properties of fruit vegetables depending on the particular species, variety, degree of ripeness for later use during transportation, storage and processing. The research was conducted during the years 2007 – 2009 in the terms of laboratory of Technology of storage and processing of grain Department of Uman National University of Horticulture. Defined physical and thermal parameters that determine the suitability of vegetables for harvesting and canning. The degree of ripeness of the fruit of sweet pepper determines their physical parameters including density (D) and porosity (P). Physical density of technically ripe sweet pepper almost 6 % higher than of the biologically ripe fruit. With decreasing physical density during fruit ripening, observed an increase in their porosity from 0,05% (technical ripeness) to 6,2 % (biological ripeness). Bulk of vegetables depends on the type and size of the fruit. Variety of round shape eggplant (Diamond) is characterized by high bulk weight and porosity, which is almost in 5 % exceed fruits of Helios variety. Thermophysical properties of eggplant, sweet pepper and tomato largely determine the outcome of storage. The transcalency of variety of eggplant Diamond inferiors to Helios in 25 %, thermal diffusivity — in 35 %. Heat capacity of technically ripe peppers higher in 2,5 %, the transcalency — in 20 %, thermal diffusivity — in 12,4 % of the biologically ripe. Fruits of tomato Sparkle had a mean heat capacity — 4,0 kJ/(kg•K), transcalency — 0,4 W/(m•K) and thermal diffusivity — 11,3•108 m2/s. | ||
| Key words | degree of ripeness, variety, physical and thermophysical properties. | ||