Journal of food science vol:61 issue:3 pages:613-&
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.