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Advisor(s)
Abstract(s)
Studies were undertaken on colour CIE L*a*b* values, vitamin C (ascorbic acid) and drip loss
alterations of frozen broccoli (Brassica oleracea L. ssp. Italica) stored at isothermal ( 7, 15,
and 25 C) and non-isothermal (accelerated life testing with step-stress methodology;
temperature range from 30 to 5 C) conditions. The storage temperatures were selected
according to conditions that occur in the cold chain.
Frozen storage at all regimes had significant impact on all quality parameters analysed.
Significant alterations in broccoli green colour, vitamin C content and drip loss were
observed.
Experimental data of h* colour degradation and drip loss (%) at isothermal conditions
and a =a0
at non-isothermal conditions could be modelled by zero order kinetics. A first
order kinetic model was adequate for the remaining quality factors and temperature
regimes. The effect of storage temperature on kinetic parameters was successfully
described by the Arrhenius equation.
Description
Keywords
Broccoli Freezing Storage Quality Storage life Modelling Brocoli Surgélation Entreposage Qualité Durée de conservation Modélisation
Pedagogical Context
Citation
GONÇALVES, Elsa M... [et al.] - Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions.International Journal of Refrigeration. ISSN 0140-7007. Vol. 34, n.º 8 (2011), p. 2136–2144
Publisher
Elsevier