Share

IIR document

Managing quality changes of green beans and carrots along storage with temperature fluctuations.

Number: pap. 19

Author(s) : VINCENT V., NDOYE F. T., VERBOVEN P., et al.

Summary

Freezing and succeeding frozen storage is one of the most efficient methods to preserve vegetables quality. However, frozen vegetables are often subjected to fluctuating temperatures due to poor cold chain control, leading to ice recrystallization and sublimation thus producing quality losses. This work aims to assess the relevant quality parameters: frost formation, drip loss and vitamin C levels during 12 months of frozen storage with temperature fluctuations. Here, frozen green beans and carrots were
stored in four different freezers: -8 ± 3, -12 ± 3, -18 ± 3 and -23 ± 3 °C. In each freezer, two compartments were formed to achieve different amplitudes of fluctuation: ± 0.1 and ± 2 °C. To incorporate the quality evolution kinetics, the experimental data were fitted to afirst order quality kinetics and predict the temperature dependency using Arrhenius model.

Available documents

Format PDF

Pages: 6

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Managing quality changes of green beans and carrots along storage with temperature fluctuations.
  • Record ID : 30023361
  • Languages: English
  • Source: 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Publication date: 2018/04/06
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2018.0019

Links


See other articles from the proceedings (72)
See the conference proceedings

Indexing