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Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change
Author(s) -
SINGH R. K.,
LUND D. B.,
BUELOW F. H.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14935.x
Subject(s) - browning , chemistry , arrhenius equation , water activity , degradation (telecommunications) , moisture , kinetics , reaction rate constant , kinetic energy , food science , chemical engineering , water content , activation energy , thermodynamics , organic chemistry , telecommunications , physics , geotechnical engineering , quantum mechanics , computer science , engineering
Storage stability of intermediate moisture apples was studied as a function of storage temperature and water activity. The criteria for storage stability was based on three quality factors, namely, nonenzymatic browning reactions, vitamin C degradation and microbial growth. Analysis of kinetic data suggested a zero order reaction for nonenzymatic browning, and a first order reaction for vitamin C degradation. The effect of temperature on the rate constant followed the Arrhenius relationship. Based on this study, it was not possible to generate a kinetic model for microbial growth. However, growth/no growth regions based on temperature and water activity were identified.

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