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Systematic application of time temperature integrators as tools for control of frozen vegetable quality.

Author(s) : GIANNAKOUROU M. C., TAOUKIS P. S.

Type of article: Article

Summary

The application of Time Temperature Integrators (TTI) for quality monitoring and control of frozen vegetable products was studied. Kinetic modelling of characteristic shelf life indices of frozen green peas and white mushrooms was conducted from -3 to -20 °C. Effect of temperature on colour and vitamin C changes was modelled by the Arrhenius and WLF equations and validated under dynamic temperature conditions. Temperature dependence expressed by the value of activation energy ranged from 79 to 155 kJ/mol. Response kinetics of 2 enzymatic TTI were also obtained and validated. Activation energies of response were 61 and 100 kJ/mol. Based on kinetics, suitable TTI predicted the product's remaining shelf life at different temperature exposures from production to consumption.

Details

  • Original title: Systematic application of time temperature integrators as tools for control of frozen vegetable quality.
  • Record ID : 2003-2869
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 6
  • Publication date: 2002/08
  • Document available for consultation in the library of the IIR headquarters only.

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