Influence of temperature on the quality factors of shredded carrots

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dc.contributor.authorTorrieri, E.
dc.contributor.authorSousa-Gallagher, Maria J.
dc.contributor.authorMasi, P.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorOliveira, F. A. R.
dc.date.accessioned2018-01-23T12:05:14Z
dc.date.available2018-01-23T12:05:14Z
dc.date.issued2003
dc.date.updated2018-01-18T12:01:34Z
dc.description.abstractA 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationTorrieri, 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.endpage348en
dc.identifier.issn1120-1770
dc.identifier.journaltitleItalian Journal of Food Scienceen
dc.identifier.startpage336en
dc.identifier.urihttps://hdl.handle.net/10468/5316
dc.identifier.volume15en
dc.language.isoenen
dc.publisherChiriotti Editorien
dc.relation.ispartofPrimo Convegno Nazionale Shelf-life degli alimenti confezionati, Milano 11-13 giugno 2003
dc.relation.urihttp://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectTemperatureen
dc.subjectDegradationen
dc.subjectKinetics modelen
dc.subjectShredded carrotsen
dc.titleInfluence of temperature on the quality factors of shredded carrotsen
dc.typeArticle (peer-reviewed)en
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