Protective edible coating on strawberries

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Protective edible coating on strawberries

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Protective edible coating on strawberries

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

CD - Makromolekulární chemie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

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Název nakladatele

PetroChemEng

Místo vydání

Praha

Místo konání akce

Milovy

Datum konání akce

20. 4. 2009

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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