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Influence of Storage Atmosphere and Temperature on Quality Evolution of Cut Belgian Endives
Author(s) -
Velde M.D.,
Hendrickx M.E.
Publication year - 2001
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.1365-2621.2001.tb16107.x
Subject(s) - modified atmosphere , atmosphere (unit) , arrhenius equation , mathematics , range (aeronautics) , degree (music) , degradation (telecommunications) , thermodynamics , polynomial , activation energy , quality (philosophy) , chemistry , atmospheric temperature range , analytical chemistry (journal) , materials science , physics , food science , chromatography , mathematical analysis , computer science , shelf life , composite material , quantum mechanics , acoustics , telecommunications
An optimal combination of O 2 , CO 2 , and N 2 for storage of cut Belgian Endive was defined, investigating visual quality aspects. In the experimental design, principles of mixture theory were used. The acceptability of cut endives stored under different gas combinations, selected in the range where both CO 2 and O 2 were varied between 2% and 18%, was evaluated by a consumer panel at different time intervals during storage. The response was modeled with a second‐degree polynomial, the response surface pointed in the direction of a gas mixture 10% CO 2 , 10% O 2 , and 80% N 2 for maximum acceptability or best quality during storage. Repeated experiments, including different varieties from 2 different growers, confirmed the optimal gas concentration, (10% CO 2 , 10% O 2 , and 80% N 2 ). In a second step, the effect of temperature on quality degradation of cut endives stored under optimal atmosphere conditions, was quantified using the Arrhenius equation. An activation energy of 16.3 kcal/mol was obtained.