Application of vacuum cooling technology and active packaging to improve the quality of Chinese kale

This research studied the effect of vacuum cooling combined with active packaging on the quality of Chinese kale from an initial core temperature of 22-25°C to a final core temperature of 4±1°C. The study results illustrate that the optimum condition for Chinese kale under the vacuum cooling process...

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Bibliographic Details
Main Authors: Poonlarp P., Boonyakiat D.
Format: Article
Published: Chiang Mai University 2015
Subjects:
Online Access:http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929315917&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/38086
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Institution: Chiang Mai University