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Journal of food physicsVol. 20. (2007.)


  • L. Sipos :

    Abstract: Quality is of ever-growing importance today in every field of life, including food and agriculture. Several quality evaluation methods are available for the assessment of food and beverage products. These methods are of high accuracy and they use state-of-the-art technology. Instrumental and sensory analysis provides different kind of information, which supports professionals in decision making. To investigate the real importance of this quality parameter we analyzed several still bottled waters, which are available on the Hungarian market, with the aim of searching for differences between the products. The applied qualitative method – software-supported profile analysis – is suitable for comparing samples in a much detailed way. In the current paper we publish the result of a recent study, which involved the majority of the relevant still bottled waters available in Hungary. The examined waters were: Mohai Ágnes, Veritas, Óbudai Gyémánt, Balfi, Fonyódi, tap water (as a control sample). Some major findings in our research are the following. The high HCO3 content waters (like Mohai and Balfi), showed a more intense acidic character. The low mineral content waters did not differ significantly from each other. The tap water, which served as a control sample, was clearly distinguishable by the panellists.

  • T. Zsom :
    Determination of the postharvest quality change of sweet pepper21-29en [209.29 kB - PDF]EPA-02408-00002-0020

    Abstract: The aims of my work were the examination and determination of postharvest pepper quality change. The work focused on the determination of postharvest behaviour of sweet pepper varieties at different storage conditions, determination of optimal storage conditions, determination of the role and effect of quality effecting internal and external factors, evaluation of the applicability of non-destructive measuring methods for pepper quality determination. Hó and HRF varieties were found to be chilling sensitive, storage temperature threshold is 7 °C with stable RH 90-95 %. Stiffness and quality change can be characterized by the elasticity modulus (E), the impact stiffness coefficient (D) and the acoustic stiffness coefficient (S) evaluated by non-destructive texture analysis, impact stiffness and acoustic stiffness measurement, respectively. Surface colour related postharvest maturity change was characterized objectively by digital image analysis and chlorophyll fluorescence analysis. Maturity stage, physiological state, variety and temperature dependence of sweet pepper’s respiratory intensity was determined.

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