Partition Coefficients For Acetates In Food Systems

Flame-ionization gas chromatography was used to determine equilibrium partition coefficients for C 1-C 5 acetates at high dilution between air and water, aqueous solutions of various carbohydrates, vegetable oils, and mineral oil. A modified sampling and injection technique was used to overcome sorption effects for vapor samples. Measurements were made over a range of temperatures from 25-50 °C. Partition coefficients between air and solutions of sucrose, maltose, and dextran (M r 90 000) increased sharply with increasing dissolved-solids content. For the disaccharide solutions this could be attributed qualitatively to a loss of free water due to hydration of sugar molecules. For solutions of maltodextrin, dextrin, and coffee solids, the acetates were held into solution more at the higher dissolved-solids contents, and the partition coefficient for pentyl acetate actually decreased with increasing concentration of dissolved solids. Partition coefficients between air and the oils were much lower and indicated an activity coefficient of about 0.7 for the acetates in coffee and peanut oils. © 1979 American Chemical Society.27350450

Potassium Sorbate Permeability In Biodegradable Alginate Films: Effect Of The Antimicrobial Agent Concentration And Crosslinking Degree

Potassium sorbate permeability behavior in sodium alginate films crosslinked with different Ca2+ concentrations was examined using a diffusion cell. The films were previously characterized considering thickness, water solubility, mechanical properties, water vapor permeability coefficient and degree of swelling. Different potassium sorbate concentrations in an aqueous solution in contact with the films were used (from 150 to 1050 mg/L) resulting in permeability values in the order of 10-7 cm2/s. An increase in sorbate concentration increased the permeability values, reflecting modifications of the film polymeric structure. An increase of the degree of crosslinking decreased the permeability constant from 2.45 × 10-7 to 0.78 × 10-7 cm2/s when the concentration of the crosslinking solution used was raised from 2% to 7%. © 2005 Elsevier Ltd. All rights reserved.773462467ASTM, Standard test methods of water vapor transmission of materials (1995) American Society for Testing and Materials, , Philadelphia, E 96-95ASTM, Tensile properties of thin plastic sheeting (1995) American Society for Testing and Materials, , Philadelphia, D 882Axelsson, A., Persson, B., Determination of effective diffusion coefficients in calcium alginate gel plates with varying yeast cell content (1988) Applied Biochemistry and Biotechnology, 18, pp. 231-250Cussler, E.L., (1997) Diffusion mass transfer in fluid systems. 3rd ed., , Cambridge University PressGrant, G.T., Morris, E.R., Rees, D.A., Smith, P.J.C., Thom, D., Biological interactions between polysacharides and divalent cations: the Egg-box Model (1973) Febs Letters, 32, pp. 195-198Guilbert, B., Giannakopoulos, A.E., Cheftel, J.C., Diffusivity of sorbic acid in food gels at high and intermediate water activities (1985) Properties of water in food in relation of quality and stability, pp. 343-456. , Simatos D., and Multon J.L. (Eds), Nijhoff Publ., Dordrecht, Boston, LancasterHabig McHugh, T., Avena-Bustillos, R., Krochta, J.M., Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects (1993) Journal of Food Science, 58 (4), pp. 899-903Ho, H.-O., Lin, C.-W., Sheu, M.-T., Diffusion characteristics of collagen film (2001) Journal of Controlled Release, 77, pp. 97-105King, A.H., Brown seaweed extracts (alginates) (1983) Food Hydrocolloids, 2, pp. 115-188Kester, J.J., Fennema, O.R., Edible films and coatings: A review (1986) Food Technology, 40 (12), pp. 47-59Krochta, J.M., De Mulder-Johnston, C., Edible and biodegradable polymer films: Challenges and opportunities (1997) Food Technology, 51 (2), pp. 61-74Pavlath, A.E., Grossett, C., Camirand, W., Robertson, G.H., Ionomeric films of alginic acid (1999) Journal of Food Science, 64, pp. 61-63Rhim, J.W., Physical and mechanical properties of water resistant sodium alginate films (2004) Lebensmittel-Wissenschaft und-Technologie, 37, pp. 323-330Smidsrød, O., Molecular basis for some physical properties of alginates in the gel state (1974) Faraday Discussions Chemical Society, 57, pp. 263-274Torres, J.A., Motoki, M., Karel, M., Microbial stabilization of intermediate moisture food surfaces. I. Control of surface preservative concentration (1985) Journal of Food Processing and Preservation, 9, p. 75Zhang, W., Franco, C.M.M., Critical assessment of quasi-steady-state method to determine effective diffusivities in alginate gel membranes (1999) Biochemical Engineering Journal, 4, pp. 55-6

Release Of Calcium Benzoate From Films Of Sodium Alginate Crosslinked With Calcium Ions [liberação De Benzoato De Cálcio De Filmes De Alginato De Sódio Reticulados Com Íons Cálcio]

Alginate-based biofilms were reticulated with Ca++ supplied by two sources, calcium chloride and benzoate, and using glycerol as plasticizer. The strong gelling power of the Ca++ ions hindered smooth casting procedures, so that films with low degree of reticulation were initially manufactured (1st stage). These films were further crosslinked with an excess of Ca++ by immersion in a solution of 3 to 7% of CaCl 2.2H2O (2nd stage). The release of sorbate was evaluated considering different active agent concentrations in the film and two levels of alginate crosslinking. The mechanism involved in the diffusional process was investigated using the Power Law Model. The results indicated that potassium sorbate diffusion in alginate films has characteristics of Fickian and non-Fickian behavior. Effective diffusion coefficients obtained using the solution in series derived from Fick's Second Law are close to values obtained with the short-time solution, with effective diffusivities varying from 3 to 5 × 10-7 cm2/s. The diffusivity values decreased with the degree of reticulation and increase with benzoate concentration in the film.213175181Scott, G., (2000) Polym. Degrad. Stab., 68, p. 1Buonocore, G.G., Conte, A., Corbo, M.R., Sinigaglia, M., Del Nobile, M.A., (2005) Innov. Food Sci. Emerg. Technol., 6, p. 459Cherian, G., Gennadios, A., Weller, C., Chinachoti, P., (1995) Cereal Chemist., 72, p. 1Han, J.H., (2000) Food Technol., 54, p. 56Quattara, B., Simard, R., Piette, G., Begin, A., Holley, R., (2000) J. Food Sci., 65, p. 768Coma, V., Sebti, I., Pichavant, F., Pardon, P., Deschamps, A., (2001) J. Food Protec., 64, p. 470King, A., Brown, H., (1983) Food Hydrocoll., 2, p. 115Moe, S.T., Draget, K.I., Skjak-Braek, G., Smidsrød, O., Alginates (1995) Food Polysaccharides and Their Applications, , A. M. Stephen (Ed.), Marcel Dekker, New YorkIkeda, A., Takemura, A., Ono, H., (2000) Carbohyd. Polym., 42, p. 421Grant, G.T., Morris, E.R., Rees, D.A., Smith, P.J.C., Thom, D., (1973) Febs Lett., 32, p. 195King, A., Brown, H., (1983) Food Hydrocoll., 2, p. 115Mancini, M., Moresi, M., Rancini, R., (1999) J. Food Eng., 39, p. 369Turbiani, F.R.B., (2007) Desenvolvimento e Caracterização de Filmes Ativos de Alginato de Sódio Reticulados com Benzoato de Cálcio, , Dissertação em Engenharia Química, Faculdade de Engenharia Química, Universidade Estadual de Campinas, CampinasRhim, J.W., Gennadios, A., Weller, C.L., Hanna, M.A., (2002) Indust. Crops Prod., 15, p. 199Gontard, N., Guilbert, S., Cuq, J.L., (1993) J. Food Sci., 58, p. 206Bigi, A., Panzavolta, S., Rubini, K., (2004) Biomaterials, 25, p. 5675(1995) D 82: Tensile Properties of Thin Plastic Sheeting, , ASTM International, Philadelpia(1995) E 96: Standard Test Methods of Water Vapor Transmission of Materials, , ASTM International, PhiladelphiaCrank, J., (1975) The Mathematics of Diffusion, , 2nd ed., Clarendon Press, OxfordOzdemir, M., Floros, J.D., Analysis and modeling of potassium sorbate diffusion through edible whey protein films (2001) Journal of Food Engineering, 47 (2), pp. 149-155. , DOI 10.1016/S0260-8774(00)00113-8Zactiti, E.M., Kieckbusch, T.G., (2006) J. Food Eng., 77, p. 462Pavlath, A.E., Grossett, C., Camirand, W., Robertson, G.H., (1999) J. Food Sci., 64, p. 61Rajsharad, C., Kamble, S., (2008) Aqueous Film Coating Containing Sodium Alginate and Preparation Thereof, , Patent - IPC8 Class:AA61K4736FI, USPC Class: 514779-12Kim, K.W., Ko, C.J., Park, H.J., (2002) J. Food Sci., 67, p. 218Rhim, J.W., (2004) Lebensm. Wiss. Technol., 37, p. 323Al-Musa, S., Abu Fara, D., Badwan, A.A., (1999) J. Control. Release, 57, p. 223Zactiti, E.M., Kieckbusch, T.G., (2009) Packag. Technol. Sci., 22, p. 349Smidsrød, O., (1974) Faraday Discuss. Chem. Soc., 57, p. 263Resmuñan-López, C., Bodmeier, R., (1997) J. Controll. Release, 44, p. 215Krochta, J.M., Mulder-Johnston, C.D., (1997) Food Technol., 51, p. 61Carvalho, R.A., Grosso, C.R.F., (2006) J. Chem. Eng., 23, p. 45Batista, J.A., Tanada-Palmu, P.S., Grosso, C.R.F., (2005) Cien. Tecnol. Aliment., 25, p. 781Han, J.H., Floros, J.D., (1998) J. Food Sci., 63, p. 435Flores, S., Conte, A., Campos, C., Gerschenson, L., Del Nobile, M., (2007) J. Food Eng., 81, p. 580Bodea, A., Leucuta, S.E., (1997) Inter. J. Pharm., 153, p. 24

A Modification Of The Conventional Adsorption Refrigeration Cycle To Improve Its Specific Cooling Power

There is a growing interest in adsorption cycles for refrigeration because they are CFC free, can use heat wasted by other processes and are noiseless since they have no moving components. These systems, however, have low COP and low specific cooling power. Due to these deficiencies, considerable efforts have been spent to improve their performance. In this paper, a simple adjustment in the conventional adsorption cycle operation is analysed in order to enhance the specific cooling power. Compared to the conventional adsorption cycle, values of specific cooling power 20 to 30% higher were obtained, depending of the adsorbent layer thickness and its final temperature.2835844Pons, M., Laurent, D., Meunier, F., Experimental temperature fronts for adsorptive heat pump applications (1996) Applied Thermal Engineering, 16 (5), pp. 395-404Meunier, F., Poyelle, F., LeVan, M.D., Second law analysis of adsorptive refrigeration cycles: The role of thermal coupling entropy production (1997) Applied Thermal Engineering, 17 (1), pp. 43-55Chua, H.T., Ng, K.C., Malek, A., Kashiwagi, T., Akisawa, A., Saha, B.B., Entropy generation analysis of two-bed, silica gel-water, non-regenerative adsorption chillers (1998) J. Phys. D: Appl. Phys., 31, pp. 1471-1477Pons, M., Analysis of the adsorption cycles with thermal regeneration based on the entropic mean temperatures (1997) Applied Thermal Engineering, 17 (7), pp. 615-627Pons, M., Feng, Y., Characteristic parameters of adsorptive refrigeration cycles with thermal regeneration (1997) Applied Thermal Engineering, 17 (3), pp. 289-298Sami, S.M., Tribes, C., An improved model for predicting the dynamic behavior of adsorption systems (1996) Applied Thermal Engineering, 16 (2), pp. 149-161Szarzynski, S., Feng, Y., Pons, M., Study of different internal vapour transports for adsorption cycles with heat regeneration (1997) Int. J. Refrig., 20 (6), pp. 390-401Luo, L., Feidt, M., Thermodynamics of adsorption cycles: A theoretical study (1992) Heat Transfer Engineering, 13 (4), pp. 19-31Pons, M., Global analysis of refrigerative adsorption cycles with thermal regeneration (non-uniform temperature) (1997) Int. J. Refrig., 20 (6), pp. 411-420Passos, F.P., Etude des Couples Charbon Actif/Methanol et de Leur Application a la Refrigeration Solaire (1986), These no 624, Dep Mecanique, Ecole Polytechnique Federale de LausanneTumainot-Telto, Z., Critoph, R.E., Adsorption refrigerator using monolithic carbon-ammonia pair (1997) Int. J. Refrig., 20 (2), pp. 146-155Oliveira, G.R., Modelagem e simulação de um sistema de refrigeração por adsorção para produção de gelo, utilizando energias alternativas (1999), MSc Thesis, Universidade Estadual de Campinas, Campinas, SP, Brazi

Mass Transfer In Aqueous Two-phases System Packed Column

The behavior of xylanase extraction in a packed column using polyethylene glycol (PEG) 4000 and dipotassium phosphate was studied. The possibility of using the packed column in continuous operations for enzyme extraction was studied since the previous work had only addressed the semi-continuous extraction of enzyme. The influence of several kinds of packings, Raschig rings, glass spheres and polystyrene rings were studied as well the superficial velocity ratio of the salt and the PEG phases. Packed column showed a good efficiency of overall mass transfer coefficient, around three times higher than sieve plate column, for xylanase extraction. The best selectivity was obtained with the polystyrene ring where 94% of xylanase was recovery to the polymeric whereas just 3% of contaminant was recovery to this phase. The residence time distribution was adjusted by the Model of Reactors in Series. © 2004 Published by Elsevier B.V.80717580Kumar, A., Hartland, S., (1994) Trans. IchemE, 72, p. 89Patil, T.A., Jafarabad, K.R., Sawant, S.B., Joshi, S.B.S., (1991) Can. J. Chem. Eng., 69, p. 548Treybal, R.E., (1963) Liquid Extraction, , McGraw-Hill, New YorkBim, M.A., Franco, T.T., (2000) J. Chromatogr. B, 743, p. 349Greve, A., Kula, M.-R., (1991) J. Chem. Technol. Biotechnol., 50, p. 27Snyder, S.M., Cole, K.D., Szlag, D.C., (1992) J. Chem. Eng. Data, 37, p. 268Bailey, M.J., Biely, P., Poutanen, K., (1992) J. Biotechnol., 23, p. 257Miller, G.L., (1959) Anal. Chem., 31, p. 426Igarashi, L., Kieckbusch, T.G., Franco, T.T., (2004) Bioprocess Biosyst. Eng., 26, p. 151Levenspiel, O., (1972) Chemical Reaction Engineering, , Wiley, New YorkJafarabad, K.R., Sawant, S.B., Joshi, J.B., (1992) Chem. Eng. Sci., 47, p. 57Martin, A.D., (2000) Chem. Eng. Sci., 55, p. 590

Water Sorption And Glass Transition Of Freeze-dried Camu-camu (myrciaria Dubia (h.b.k.) Mc Vaugh) Pulp

Differential scanning calorimetry (DSC) was used to determine phase transitions of freeze-dried camu-camu pulp in a wide range of moisture content. Samples were equilibrated at 25°C over saturated salt solutions in order to obtain water activities (a w) between 0.11-0.90. Samples with a w>0.90 were obtained by direct water addition. At the low and intermediate moisture content range, Gordon-Taylor model was able to predict the plasticizing effect of water. In samples, with a w>0.90, the glass transition curve exhibited a discontinuity and T g was practically constant (-58.8°C), representing the glass transition temperature of the maximally concentrated phase (T' g). © 2006 Akadémiai Kiadó.842435439Justi, K.C., Visentainer, J.V., Souza, N.E., Matsushita, M., (2000) Arch. Latinoamer. Nutr., 50, p. 405Zapata, S.M., Dufour, J.P., (1993) J. Sci. Food Agri., 61, p. 349Rodrigues, R.B., Menezes, H.C., Cabral, L.M.C., Dornier, M., Rios, G.M., Reynes, M., (2004) J. Food Eng., 63, p. 97Slade, L., Levine, H., (1991) Crit. Rev. Food Sci. Nutr., 30, p. 115White, G.W., Cakebread, S.H., (1966) J. Food Technol., 1, p. 73Raemy, A., (2003) J. Therm. Anal. Cal., 71, p. 273Roos, Y.H., (1995) J. Food Eng., 24, p. 339Roos, Y., Karel, M., (1991) J. Food Sci., 56, p. 266Levine, H., Slade, L., (1986) Carbohydr. Polym., 6, p. 213Collares, F.P., Kieckbusch, T.G., Finzer, J.R.D., (2002) Braz. J. Food Technol., 5, p. 117Bhandari, B.R., Howes, T., (1999) J. Food Eng., 40, p. 71Bell, L.N., Hageman, M.J., (1994) J. Agri. Food Chem., 42, p. 2398Roos, Y.H., (2003) J. Therm. Anal. Cal., 71, p. 197Moraga, G., Martinéz-Navarrete, N., Chiralt, A., (2004) J. Food Eng., 62, p. 315(1985) Normas Analíticas do Instituto Adolfo Lutz, 1. , 3 rd Ed., Instituto Adolfo Lutz, São Paulo(1995) Official Methods of Analysis, p. 1141. , WashingtonPearson, D., (1970) The Chemical Analysis of Foods, 6 th Ed., , J. Churchill and A. Churchill, LondonSpiess, W.E.L., Wolf, W.R., (1983) Physical Properties of Foods, p. 65. , F. Escher, B. Hallstrom, H. S. Meffert, W. E. L. Spiess and G. Voss (Eds), Applied Science Publishers, New YorkTelis, V.R.N., Sobral, P.J.A., (2001) Lebensm. Wiss. U- Technol., 34, p. 199Roos, Y.H., (1995) Phase Transitions in Foods, 1 st Ed., p. 360. , Academic Press Inc., CaliforniaSa, M.M., Sereno, A.M., (1994) Thermochim. Acta, 246, p. 285Telis, V.R.N., Gabas, A.L., Menegalli, F.C., Telis-Romero, J., (2000) Thermochim. Acta, 343, p. 49Roos, Y.H., (1987) J. Food Sci., 52, p. 146Sobral, P.J.A., Telis, V.R.N., Habitante, A.M.Q.B., Sereno, A., (2001) Thermochim. Acta, 376, p. 83Goff, H.D., Sahagian, M.E., (1996) Thermochim. Acta, 280-281, p. 449Bellows, R.J., King, C.J., (1973) AlChe Symp. Series, 69, p. 33Roos, Y.H., Karel, M., Kokini, J.L., (1996) Food Technol., 50, p. 95Sa, M.M., Figueredo, A.M., Sereno, A.M., (1999) Thermochim. Acta, 329, p. 31Telis, V.R.N., Sobral, P.J.A., (2002) Food Res. Int., 35, p. 43

State Diagrams Of Freeze-dried Camu-camu (myrciaria Dubia (hbk) Mc Vaugh) Pulp With And Without Maltodextrin Addition

The state diagram for freeze-dried natural camu-camu pulp and for pulp with 30% maltodextrin DE 20 were determined by differential scanning calorimetry (DSC). Freeze-dried samples were equilibrated at 25 °C over saturated salt solutions in order to achieve water activities between 0.11 and 0.90. Higher water activities were obtained by direct water addition on the freeze-dried product. Gordon-Taylor model was able to predict the plasticizing effect of water in the low and intermediate moisture content range. In the high moisture domain (a w > 0.90), T g was practically constant, representing the glass transition temperature of the maximally concentrated phase (T g ′), which were -58.8 °C and -40.1 °C for natural pulp and pulp with maltodextrin, respectively. © 2005 Elsevier Ltd. All rights reserved.773426432AOAC (Association of Official Analytical Chemistry), (1995) Official methods of analysis. 12th ed., , Association of Official Analytical Chemistry, WashingtonAndersen, A.B., Skibsted, L.H., Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning calorimetry (1998) Lebensmittel Wissenschaft und Technologie, 31, pp. 69-73Bhandari, B.R., Howes, T., Implication of glass transition for the drying and stability of dried foods (1999) Journal of Food Engineering, 40, pp. 71-79Collares, F.P., Finzer, J.R.D., Kieckbusch, T.G., Glass transition control of the detachment of food pastes dried over glass plates (2004) Journal of Food Engineering, 61, pp. 262-267Goff, H.D., Sahagian, M.E., Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability (1996) Thermochimica Acta, 280-281, pp. 449-464Levine, H., Slade, L., A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs) (1986) Carbohydrate Polymers, 6, pp. 213-244Lu, Q., Zografi, G., Properties of citric acid at the glass transition (1997) Journal of Pharmaceutical Sciences, 86 (12), pp. 1374-1378Pearson, D., (1970) The chemical analysis of foods. 6th ed., , J.A. Churchill, London pp. 228-229Roos, Y.H., Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry (1987) Journal of Food Science, 52 (1), pp. 146-149Roos, Y.H., (1995) Phase transitions in foods. 1st ed., , Academic Press Inc., San DiegoRoos, Y.H., Characterization of food polymers using state diagrams (1995) Journal of Food Engineering, 24 (3), pp. 339-360Roos, Y., Karel, M., Phase transitions of amorphous sucrose and frozen sucrose solutions (1991) Journal of Food Science, 56 (1), pp. 266-267Sá, M.M., Sereno, A.M., Glass transitions and state diagrams for typical natural fruits and vegetables (1994) Thermochimica Acta, 246, pp. 285-297Slade, L., Levine, H., Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety (1991) Critical Reviews in Food Science and Nutrition, 30 (2-3), pp. 115-360Sobral, P.J.A., Telis, V.R.N., Habitante, A.M.Q.B., Sereno, A., Phase diagram for freeze-dried persimmon (2001) Thermochimica Acta, 376, pp. 83-89Spiess, W.E.L., Wolf, W.R., The results of the COST 90 project on water activity (1983) Physical properties of foods, pp. 65-87. , Escher F., Hallstrom B., Meffert H.S., Spiess W.E.L., and Voss G. (Eds), Applied Science Publishers, New YorkTelis, V.R.N., Sobral, P.J.A., Glass transitions and state diagram for freeze-dried pineapple (2001) Lebensmittel Wissenschaft und- Technologie, 34, pp. 199-205Telis, V.R.N., Sobral, P.J.A., Glass transitions for freeze-dried and air-dried tomato (2002) Food Research International, 35 (5), pp. 435-443White, G.W., Cakebread, S.H., The glassy state in certain sugar-containing food products (1966) Journal of Food Technology, 1, pp. 73-82Zapata, S.M., Dufour, J.P., Camu-camu (Myrciaria dubia (HBK) Mc Vaugh): chemical composition of fruit (1993) Journal of the Science of Food and Agriculture, 61, pp. 349-35

Shelf Life Extension Of Individually Film-wrapped Mangoes

Mangoes cv. Keitt were individually sealed in a heat-shrinkable polyolefin film (D-955) and a low-density polyethylene film (LDPE), stored for 0-5 weeks at 12°C and 17°C, and then ripened unwrapped at 22°C. Weight loss of packaged mangoes was significantly lower than that of the non-wrapped control. A sensory panel ranked the mangoes for overall eating quality and appearance. D-955 and LDPE film-sealed mangoes and control had shelf lives of 33, 15 and 7 days at 12°C and 17,10 and 7 days at 17°C, respectively.374249255(1985) Official Methods of Analysis, , Washington, DC: Association of Official Analytical ChemistsBen-Yehoshua, S., Individual seal-packaging of fruit and vegetables in plastic film - A new postharvest technique (1985) HortScience, 20, pp. 32-37Chaplin, G.R., Cole, S.P., Landrigan, M., Nuevo, P.A., Lam, P.F., Graham, D., Chilling injury and storage of mango (Mangifera indica L.) fruit held under low temperatures (1991) Acta Horticulticulturae, 291, pp. 461-471Hulme, A.C., (1971) The Biochemistry of Fruits and Their Products, 2. , New York: Academic PressKrishnamurthy, S., Subramanyan, H., Pre- and post-harvest physiology of the mango fruit: A review (1973) Tropical Science, 15, pp. 167-193Medlicott, A.P., Sigrist, J.M.M., S., O., Ripening of mangos following low-temperature storage (1990) Journal of the American Society for Horticultural Science, 15, pp. 430-434Miller, W.R., Hale, P.W., Spalding, D.H., Davis, P., Quality and decay of mango fruit wrapped in heat-shrinkable film (1983) HortScience, 18, pp. 957-958Miller, W.R., Spalding, D.H., Hale, P.W., Film wrapping mangoes at advancing stages of post-harvest ripening (1986) Tropical Science, 26, pp. 9-17(1985) SAS User's Guide: Statistics, Version 5 Edn., , Cary: SAS Institute IncStone, H., Sidel, J.L., (1985) Sensory Evaluation Practices, , Orlando: Academic Pres