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Title: Mathematical modeling of temperature and gas composition effects on visual quality changes of cut endive
Authors: Vankerschaver, K ×
Willocx, F
Smout, Chantal
Hendrickx, Marc
Tobback, Paul #
Issue Date: Jan-1996
Publisher: Inst food technologists
Series Title: Journal of food science vol:61 issue:3 pages:613-&
Abstract: Quantitative descriptive analysis was used to evaluate the influence of different temperature (1-16 degrees C) and gas conditions (air, 11% and 19% CO,) on visual quality changes in cut endive. Based on the coefficient of determination (R(2)), the residuals, the estimated intercept and the variance-stabilizing characteristics of a logarithmic transformation, a first order model was selected to represent quality deterioration kinetics. 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.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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