Protective edible coating on strawberries
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F09%3A63508046" target="_blank" >RIV/70883521:28110/09:63508046 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Protective edible coating on strawberries
Original language description
Coatings on strawberries were done by dipping into 50 % (w/w) starch-protein hydrolysate solution of amaranth flour. The influence of plasticizer ? glycerin (10 and 30 %, w/w hydrolysate) and cross-linking agent ? dialdehyde starch (1 and 4 %, w/w hydrolysate) on barrier properties of coatings were tested. A thin protective coating was made after 5-min drying at temperatures 23, 30 or 40 oC. Strawberries were stored at 23?1.5 oC (relative humidity of 48?2 %). Coated strawberries had decelerated losses of weight with respect to un-coated ones. Strawberries coated with solution containing 30 % of glycerin had about 4 % less weight loss that un-coated ones after 50 hours of storage; after 100 hours of storage the difference was 15 % and after 150 hours ofstorage even 26 % difference in favor of coated strawberries.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
CD - Macromolecular chemistry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Aprochem 2009 2. díl 18. chemicko-technologická konference
ISBN
978-80-02-02106-3
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
PetroChemEng
Place of publication
Praha
Event location
Milovy
Event date
Apr 20, 2009
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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