Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method

By L. Cisneros-Zevallos, J. Krochta. 2003

168 citations recorded by the source corpus.

Subfields: Biomaterials, Plant Science

View Paper: https://www.semanticscholar.org/paper/ff6fc11558e6032bf94c6d179b76c880592639f8

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In Biomaterials

1. K. Panasiewicz
2. R. Dhall
3. K. Kozłowicz
4. E. Szpunar-Krok
5. Paulina Hortyńska
6. A. Kocira
7. M. Staniak

In Plant Science

1. R. Dhall

Citations in the corpus

• Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “Thick coating on fruits and vegetables surface becomes an undesirable barrier between the external and internal atmosphere and restricts exchange of respiratory gases (CO2 and O2) (Cisneros-Zevallos and Krochta, 2003).”
• Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, methodology): “The properties of the coating solution (density, viscosity, surface tension, food immersion speed) are important in this method [25].”