Influence of temperature on the quality factors of shredded carrots

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dc.contributor.author Torrieri, E.
dc.contributor.author Sousa-Gallagher, Maria J.
dc.contributor.author Masi, P.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Oliveira, F. A. R.
dc.date.accessioned 2018-01-23T12:05:14Z
dc.date.available 2018-01-23T12:05:14Z
dc.date.issued 2003
dc.identifier.citation Torrieri, E; Sousa-Gallagher, M. J., Masi, P., Kerry, J. P. and Oliveira, F. A. R. (2003) 'Influence of temperature on the quality factors of shredded carrots', Italian Journal of Food Science, 15, pp. 336-348. en
dc.identifier.volume 15 en
dc.identifier.startpage 336 en
dc.identifier.endpage 348 en
dc.identifier.issn 1120-1770
dc.identifier.uri http://hdl.handle.net/10468/5316
dc.description.abstract A mathematical model was developed in order to describe the effect of temperature on the degradation process of shredded carrots. Shredded carrots were stored in an air flux system in the range of temperature 0 degrees-20 degrees C. Storage time varied with temperature to observe the complete decay of pH and colour over time. The experimental data collected at 10 degrees C were used to validate the model. The evolution of the pH over time was reasonably well describes by a Weibull equation, while a first order equation described the colour change. The rate constants of both models varied with temperature according to an Arrhenius - type relationship with activation energy equal to 71 +/- 2 KJ/mol for the pH, and 89 +/- 5 KJ/mol for the colour. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Chiriotti Editori en
dc.relation.ispartof Primo Convegno Nazionale Shelf-life degli alimenti confezionati, Milano 11-13 giugno 2003
dc.relation.uri http://www.chiriottieditori.it/ojs/index.php/ijfs
dc.rights © 2003, the Authors. This is an open access article under the CC-BY-NC-ND license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Temperature en
dc.subject Degradation en
dc.subject Kinetics model en
dc.subject Shredded carrots en
dc.title Influence of temperature on the quality factors of shredded carrots en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Maria J Sousa Gallagher, Process & Chemical Engineering, University College Cork, Cork, Ireland. +353-21-490-3000 Email: m.desousagallagher@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2018-01-18T12:01:34Z
dc.description.version Published Version en
dc.internal.rssid 348787233
dc.internal.wokid WOS:000208675400045
dc.description.status Peer reviewed en
dc.identifier.journaltitle Italian Journal of Food Science en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress m.desousagallagher@ucc.ie en


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© 2003, the Authors. This is an open access article under the CC-BY-NC-ND license. Except where otherwise noted, this item's license is described as © 2003, the Authors. This is an open access article under the CC-BY-NC-ND license.
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