MATHEMATICAL-MODELING OF TEMPERATURE AND GAS-COMPOSITION EFFECTS ON VISUAL QUALITY CHANGES OF CUT ENDIVE

Authors
VANKERSCHAVER K WILLOCX F SMOUT C HENDRICKX M TOBBACK P
Citation
K. Vankerschaver et al., MATHEMATICAL-MODELING OF TEMPERATURE AND GAS-COMPOSITION EFFECTS ON VISUAL QUALITY CHANGES OF CUT ENDIVE, Journal of food science, 61(3), 1996, pp. 613
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
3
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:3<613:MOTAGE>2.0.ZU;2-U
Abstract
Quantitative descriptive analysis was used to evaluate the influence o f different temperature (1-16 degrees C) and gas conditions (air, 11% and 19% CO,) on visual quality changes in cut endive. Based on the coe fficient of determination (R(2)), the residuals, the estimated interce pt and the variance-stabilizing characteristics of a logarithmic trans formation, a first order model was selected to represent quality deter ioration kinetics. The influence of temperature and gas composition on quality deterioration rate was modeled using a combined temperature ( Arrhenius)-gas composition (exponential relation)-quality deterioratio n (first order) model. The model was validated under dynamic temperatu re conditions showing limitations of the Time-Temperature-Tolerance-co ncept.