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Advisor(s)
Abstract(s)
The effects of freezing process and frozen storage 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 on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbic acid) content, were evaluated for both frozen storage regimes. The freezing process (that included a pre-blanching step) and subsequent frozen storage had significant impacts on all quality parameters analysed. A fractional conversion kinetic model was adequate in colour, texture and vitamin C data fits. The storage temperature effect was successfully described by the Arrhenius law. This study shows that non-isothermal frozen storage has a marked effect on pumpkin quality.
Description
Keywords
Pumpkin Isothermal and non-isothermal frozen storage conditions Quality Kinetics
Citation
Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions. Journal of Food Engineering. ISSN 0260-8774. Vol. 106, n.º 1 (2011), p. 40–47
Publisher
Elsevier