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Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

2011Journal article Open access
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dc.contributor.authorGonçalves, E.M.
dc.contributor.authorPinheiro, J.
dc.contributor.authorAbreu, M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2012-01-16T16:57:08Z
dc.date.available2012-01-16T16:57:08Z
dc.date.issued2011
dc.description.abstractThe 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.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationKinetics 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. 40–47por
dc.identifier.doi10.1016/j.jfoodeng.2011.04.004
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/7479
dc.identifier.wosWOS:000291914000006
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation822
dc.relationMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPumpkinpor
dc.subjectIsothermal and non-isothermal frozen storage conditionspor
dc.subjectQualitypor
dc.subjectKineticspor
dc.titleKinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditionspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F11580%2F2002/PT
oaire.citation.endPage47
oaire.citation.issue1
oaire.citation.startPage40
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume106
person.familyNameGonçalves
person.familyNamePinheiro
person.familyNameAbreu
person.familyNameBrandão
person.familyNameSilva
person.givenNameElsa Margarida
person.givenNameJoaquina
person.givenNameMarta
person.givenNameTeresa
person.givenNameCristina
person.identifier556456
person.identifierJ-9418-2012
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person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-5814-0490
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridN-4198-2013
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7004990784
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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