کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
223572 | 464383 | 2011 | 8 صفحه PDF | دانلود رایگان |
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.
Journal: Journal of Food Engineering - Volume 106, Issue 1, September 2011, Pages 40–47