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Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions / Elsa M. Gonçalves in International journal of refrigeration, Vol. 34 N° 8 (Décembre 2011) 

Public ISBD [article]  in International journal of refrigeration > Vol. 34 N° 8 (Décembre 2011) . - pp. 2136–2144 Titre : Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions Titre original : Cinétique de détérioration de la couleur, de la teneur en vitamine C et exsudats du brocoli (Brassica oleracea L. ssp. Italica) pendant l'entreposage sous des conditions isothermes et non isothermes Type de document : texte imprimé Auteurs : Elsa M. Gonçalves, Auteur ; Marta Abreu, Auteur ; Brandão, Teresa R. S., Auteur Année de publication : 2012 Article en page(s) : pp. 2136–2144 Note générale : Génie mécanique Langues : Anglais (eng) Mots-clés : Broccoli  Freezing  Storage  Quality  Storage  life  Modelling Résumé : Studies were undertaken on colour CIE L*a*b* values, vitamin C (ascorbic acid) and drip loss alterations of frozen broccoli (Brassica oleracea L. ssp. Italica) stored at isothermal (−7, −15, and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions. The storage temperatures were selected according to conditions that occur in the cold chain. Frozen storage at all regimes had significant impact on all quality parameters analysed. Significant alterations in broccoli green colour, vitamin C content and drip loss were observed. Experimental data of h* colour degradation and drip loss (%) at isothermal conditions and View the MathML source at non-isothermal conditions could be modelled by zero order kinetics. A first order kinetic model was adequate for the remaining quality factors and temperature regimes. The effect of storage temperature on kinetic parameters was successfully described by the Arrhenius equation. ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700711001514 [article] Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions = Cinétique de détérioration de la couleur, de la teneur en vitamine C et exsudats du brocoli (Brassica oleracea L. ssp. Italica) pendant l'entreposage sous des conditions isothermes et non isothermes [texte imprimé] / Elsa M. Gonçalves, Auteur ; Marta Abreu, Auteur ; Brandão, Teresa R. S., Auteur . - 2012 . - pp. 2136–2144. Génie mécanique Langues : Anglais (eng) in International journal of refrigeration > Vol. 34 N° 8 (Décembre 2011) . - pp. 2136–2144 Mots-clés : Broccoli  Freezing  Storage  Quality  Storage  life  Modelling Résumé : Studies were undertaken on colour CIE L*a*b* values, vitamin C (ascorbic acid) and drip loss alterations of frozen broccoli (Brassica oleracea L. ssp. Italica) stored at isothermal (−7, −15, and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions. The storage temperatures were selected according to conditions that occur in the cold chain. Frozen storage at all regimes had significant impact on all quality parameters analysed. Significant alterations in broccoli green colour, vitamin C content and drip loss were observed. Experimental data of h* colour degradation and drip loss (%) at isothermal conditions and View the MathML source at non-isothermal conditions could be modelled by zero order kinetics. A first order kinetic model was adequate for the remaining quality factors and temperature regimes. The effect of storage temperature on kinetic parameters was successfully described by the Arrhenius equation. ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700711001514