Bevel-helical gear units B4 s Types H to H Dimensional drawings Type H Type H B4-FH10-B

Flender/Flender Gear Units/Bevel-helical gear units B4

well as improves the appear- ance, rmness, and overall storage life of some fruits, without any deleterious effect onavor. For example, seal-packaging reduces mass loss, shriveling, and rmness loss invarious citrus fruits (, reduces mass loss in cucumbers (, and may reduce decayin red bell peppers ( and tomatoes (. Modied humidity packages (MHP) are designed for products in which dehydration causes the most important quality losses, and thus focus on controlling water vapor levels. When products such as leafy vegetables or bell peppers are not packed, quality lossessuch as wilting and shriveling can be observed very soon. In most closed packages (.., modied-atmosphere packaging), the relative humidity is close to saturation due to the water exchange between the product and surrounding atmosphere. This high humidityincreases the probability for condensation and free water directly on the product, especially when the package is exposed to changing temperatures. Therefore, MHP systems are de- signed to control not only dehydration but condensation as well. package designed to have high relative humidity at high temperature will show condensation on the package surface or on the product if the temperature is decreasedsubstantially. To counteract the effect of condensation, lms have been developed thatare coated with an antifog layer. Moisture then forms continuous layer on the surfaceof such lms, rather than separate droplets. This allows clear view of the product and prevents water pooling at the bottom of package. Reducing water loss is one of the main aspects related to the packaging of minimally processed products, despite the usual emphasis on gas levels (. However, for productssuch as onions, humidity should not be too high as it results in increased sprouting anddecay. As with 2and CO 2, water vapor levels can be too high or too low, and an optimum level should be reached. For bell peppers this level has been estimated to be 9% relative humidity