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Characterisation of product responses to temperature, atmospheric composition and water vapour pressure deficit; gas exchange through skins of fruits and vegetables; product quality; development of surface coatings for fruits and vegetables; enhancing volatile contents of fruit juices; causes of storage disorders in fruits; effects of ethylene on fruit softening; ethylene production by kiwifruit infected with Botrytis; fruit water status and bruising; phytochemical change after harvest and during processing
Improvement of handling systems to reduce deterioration in quality; friction discoloration in pears, bruising in apples and kiwifruit; grading table design; instrumented sphere for monitoring bruising potential of handling systems; overcoming stimulation of water loss caused by brush cleaning; optimising curing conditions for control of Botrytis in kiwifruit; development of treatments for enhancing the vaselife of cut flowers; non-destructive testing of product quality.
Modelling time-variation of apple modified atmosphere package atmosphere composition; effects of packaging on meat chilling systems and meat quality; paper pulp tray design and modelling; protection of fruit from bruising in packages; modelling of impacts in multi-layered packages; measurement of shock and vibration characteristics of a package design; improving strength and design to corrugated fibreboard packaging.
Dynamic simulation of systems used in food chilling, freezing and storage for improved control and energy efficiency; performance of air coolers, including relative humidity stabilisation; CFC substitution; software for refrigeration systems analysis and design; short courses for industrial refrigeration engineers.
Prediction of product chilling or freezing rates taking into account effects of shape, evaporation and convection, packaging, bulk stacking, air-voidage and time-variable conditions.
Dependence of quality on water relations in frozen vegetables; development of twist tester; non-destructive fruit quality assessment; bruise assessment methodology, including image analysis; modelling fruit structure in relation to quality; temperature and humidity effects on physical properties; shelf life evaluation of packaged foods using computer simulation and acceleration storage methods; prediction of storage out-turn.
Use of biological control agents to control disease; factors influencing pathogenicity of Botrytis; ethylene production by kiwifruit infected with Botrytis; optimising curing conditions for control of Botrytis in kiwifruit.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Tuesday 16 August 2016