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Orientador(es)
Resumo(s)
In order to improve the overall quality of frozen carrots (Daucus carota L.), the degradation kinetics of several attributes were quantified during frozen storage under isothermal and nonisothermal conditions. The experimental results showed that the analyzed quality parameters were significantly affected by both tested frozen regimes. For both storage conditions, the degradation of color parameters and drip loss followed zero‐order kinetics, and the texture was successfully described by a fractional kinetic model. A first‐order kinetic model was adequate in describing total vitamin C decay under isothermal storage conditions. The storage temperature effect was adequately modeled by the Arrhenius law. The carrots shelf life under isothermal storage conditions of −18°C, using a threshold of 50% vitamin C content, will be of 118 days.
Practical applications
The objective of this work was to evaluate the degradation kinetics of several quality attributes of carrots when subjected to various frozen storage temperature conditions that may occur along the distribution chain. The quality attributes degradation mechanisms are governed by chemical and/or physical changes that need to be systematically evaluated for further incorporation into product and process designs. The achieved results will be an insight to help manufacturers to predict and optimize products quality and determine its shelf life.
Descrição
Palavras-chave
Carrots Frozen storage Quality Shelf life Modelling
Contexto Educativo
Citação
Goncalves, E. M., Abreu, M., Pinheiro, J., Brandão, T. R., Silva, C. L. (2020). Quality changes of carrots under different frozen storage conditions: A kinetic study. Journal of Food Processing and Preservation
Editora
John Wiley & Sons