| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.05 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Second-order polynomial models were used to relate
the independent variables, temperature, relative humidity
and storage time, to the quality attributes (electrolyte leakage,
chlorophylls, weight loss, humidity and headspace gas composition
inside packages before and after packaging) of readyto-
eat spinach leaves. Results show that while waiting for
processing the best conditions to assure high quality spinach
leaves before packaging were 4 °C, 83 % RH and 4 h. The
weight loss of spinach leaves was time-dependent: increasing
the exposure time under these conditions decreased the
amount of wet leaves before packaging. Under the same conditions,
the electrolyte leakage was lower (4.63 %) and the
chlorophyll content (45.44) was higher. After packaging and
while waiting for dispatch, temperature most affected the
package headspace atmosphere. Indeed, an increase in storage
temperature from 3 to 7 °C led to a significant increase in
respiration. The best combination of conditions in the highcare
room was 3 °C, 74%relative humidity for a maximum of
1 day before dispatch. In this case, the moisture content
(0.46 %) and electrolyte leakage (4.16 %) were lower and
the chlorophyll content (43.37) and oxygen concentration inside
the packages of ready-to-eat spinach leaves (19.55 kPa)
were higher.
Descrição
Palavras-chave
Ready-to-eat Relative humidity Spinacia oleracea L. Storage Temperature
Contexto Educativo
Citação
OLIVEIRA, Ana L.; CASTRO, Pedro M.; AMARO, Ana L.; SAIN, Jason de; PINTADO, M. E. - Optimization of Temperature, Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology. Food and Bioprocess Technology. ISSN 1935-5149. Vol. 9, n.º 12 (2016), p. 2070-2079