Effects of knife material and sharpness on the quality of shredded iceberg lettuce in modified atmosphere packaging

dc.contributor.advisorBritt, I.J.
dc.contributor.advisorKakuda, Y.
dc.contributor.authorModi, Manmeet
dc.date.accessioned2020-12-04T15:02:10Z
dc.date.available2020-12-04T15:02:10Z
dc.date.copyright2003
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractThe influence of stainless steel (SS), ceramic (CR), and titanium ultrasonic (TU) blades on shredded iceberg lettuce quality was tested in terms of relative leakage rate (RLR), microstructure of tissue, enzymatic browning, and microbial spoilage. Lettuce was shredded, washed in chlorinated water (100 ppm C12), spin dried, packaged under modified atmosphere (5% CO2, 5% O 2 and 90% N2), and stored at 4°C for 15 days. CR and SS knives caused slightly lower damage to the tissue than TU knife. Influence of four SS knives of different sharpness was also tested on the storage quality of lettuce. A slight difference in sharpness did not dramatically lower the quality of shredded lettuce. However, samples cut with the dullest (Kn1) knife were found significantly different in appearance, RLR and microbial counts than those cut with sharpest (Kn5), whereas respiration rate was only slightly affected. These results emphasize the importance of maintaining the sharpness of cutting blades, to achieve a better quality fresh-cut produce.en_US
dc.identifier.urihttps://hdl.handle.net/10214/22235
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectknife materialen_US
dc.subjectsharpnessen_US
dc.subjectshredded iceberg lettuceen_US
dc.subjectmodified atmosphere packagingen_US
dc.subjectqualityen_US
dc.titleEffects of knife material and sharpness on the quality of shredded iceberg lettuce in modified atmosphere packagingen_US
dc.typeThesisen_US

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