ShareMathematical modeling of temperature and gas composition effects on visual quality changes of cut endive.
Author(s) : VANKERSCHAVER K., WILLOCX F., SMOUT C., HENDRICKX M., TOBBACK P.
Type of article: Article
Summary
The influence of temperature and gas composition on quality deterioration rate was modeled using a combined temperature (Arrhenius)-gas composition (exponential relation)-quality deterioration (first order) model. The model was validated under dynamic temperature conditions showing limitations of the time-temperature-tolerance-concept.
Details
- Original title: Mathematical modeling of temperature and gas composition effects on visual quality changes of cut endive.
- Record ID : 1997-1596
- Languages: English
- Source: Ital. J. Food Sci. - vol. 61 - n. 3
- Publication date: 1996/05
- Document available for consultation in the library of the IIR headquarters only.
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