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Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable Quality
Author(s) -
And M.C. Giannakourou,
Taoukis P.S.
Publication year - 2002
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.1365-2621.2002.tb09531.x
Subject(s) - arrhenius equation , activation energy , kinetics , thermodynamics , temperature control , integrator , kinetic energy , shelf life , chemistry , analytical chemistry (journal) , environmental science , materials science , food science , chromatography , physics , quantum mechanics , voltage
The application of Time Temperature Integrators (TTI) for quality monitoring and control of frozen vegetable products was studied. Kinetic modeling of characteristic shelf life indices of frozen green peas and white mushrooms was conducted from ‐ 3 to ‐ 20 °C. Effect of temperature on color and vitamin C changes was modeled by the Arrhenius and WLF equations and validated at dynamic temperature conditions. Temperature dependence expressed by the value of activation energy ranged from 79 to 155 kJ/mol. Response kinetics of 2 enzymatic TTI were also obtained and validated. Activation energies of response were 61 and 100 kJ/mol. Based on kinetics, suitable TTI predicted the product remaining shelf life at different temperature exposures from production to consumption.