H4-CV11-B to DIN with reinforced spigotV Solid shaft wit Helical gear boxes H4

Flender/Flender Gear Units/Helical gear boxes H4

has been changed or modied to slowrespiration rates, reduce microbiological growth and retard enzymatic spoilage with theintent of extending shelf life (Young et al., . MAP is becoming an increasingly popular method of shelf life extension of food products when an extended shelf life at refrigerated temperatures is required. Several meth- ods can be used to modify the atmosphere within the packaged products. These employ () passive modication or () active modication. In passive modication, the atmosphere is modied as result of commoditys respiration, .., 2consumption and CO 2generation. In active modication, the package headspace is ushed with known concentration of 2, 2, and 2(Smith et al., . Products differ in their tolerance to 2and CO 2. For example, the optimal atmosphere for peas is 1% 2and 7% CO 2; for avocados it is 1% 2and 1% CO 2. Therefore, the optimal lm for peas may not be suitable for avocados. The recommended MA conditions for selected fruits and vegetables are shown in Table 3. Selection of lm of the correct permeability to oxygen, carbon dioxide, and water vapor is critical to the success of MAP of fruits and vegetables. If the lm is too permeable to oxygen, the product respires, produces ethylene, and ripens. If the permeability is too 5 Smith et al. Table 3 Recommended Modied Atmosphere Conditions for Fruits and Vegetables Storage Temperature Atmosphere Commodity ( ) 2 CO 2 Apple 0 2 1 Apricot 0 2 1Avocado 5 2 3Banana 1 2 2Cherry (sweet) 0 3 1 Grapefruit 1 3 5 Kiwifruit 0 2 5Mango 1 5 5Papaya 1 5 1Peach 0 1 5 Pear 0 2 0 Pineapple 1 5 1 Strawberry 0 1 1 Asparagus 0 2 5 Beans, snap 5 2 5 Broccoli 0 1 5Brussels sprouts 0 1 5Cabbage 0 3 5Cantaloupe 3 3 1 Cauliower 0 2 2 Corn, sweet 0 2 1Cucumber 8 3 0Honeydew melon 1 3 0 Lettuce 0 2 0 Mushrooms 0 Air 1Bell peppers 8 3 0 Spinach 0 Air 1 Tomatoes (mature) 1 3 0 Tomatoes (partly ripe) 8 3 0 Source : From Kader (. low, anaerobic conditions are soon reached and the product ferments. Exam