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Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions

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dc.contributor.author Giannakourou, MC en
dc.contributor.author Taoukis, PS en
dc.date.accessioned 2014-03-01T01:19:05Z
dc.date.available 2014-03-01T01:19:05Z
dc.date.issued 2003 en
dc.identifier.issn 0308-8146 en
dc.identifier.uri http://hdl.handle.net/123456789/15370
dc.subject Arrhenius en
dc.subject Distribution en
dc.subject Frozen vegetables en
dc.subject Shelf life en
dc.subject.classification Chemistry, Applied en
dc.subject.classification Food Science & Technology en
dc.subject.classification Nutrition & Dietetics en
dc.subject.other ascorbic acid en
dc.subject.other article en
dc.subject.other commercial phenomena en
dc.subject.other comparative study en
dc.subject.other food freezing en
dc.subject.other food industry en
dc.subject.other food storage en
dc.subject.other kinetics en
dc.subject.other low temperature en
dc.subject.other marketing en
dc.subject.other temperature dependence en
dc.subject.other time en
dc.subject.other vegetable en
dc.subject.other vitamin metabolism en
dc.subject.other Abelmoschus en
dc.subject.other Pisum sativum en
dc.subject.other Spinacia oleracea en
dc.title Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions en
heal.type journalArticle en
heal.identifier.primary 10.1016/S0308-8146(03)00033-5 en
heal.identifier.secondary http://dx.doi.org/10.1016/S0308-8146(03)00033-5 en
heal.language English en
heal.publicationDate 2003 en
heal.abstract A systematic kinetic study Of L-ascorbic acid loss of four green vegetables was conducted in the temperature range of freezing storage. The temperature-dependence of vitamin C loss in the -3 to -20 degreesC range was adequately modelled by the Arrhenius equation and activation energy ranged from 98 to 112 kJ/mol for the four-frozen green vegetables. The developed models were validated in fluctuating time-temperature conditions, in order to establish their applicability in the real marketing path of the commercial products. Based on the models, the nutritional level can be estimated, at any point of the freezing chain, when the full time-temperature history is available. Comparison among different green vegetables showed that the type of plant tissue significantly affects the rate of vitamin C loss. Frozen spinach was found to be the most susceptible to vitamin C degradation, peas and green beans demonstrated a moderate retention, whereas okra exhibited a substantially lower loss rate. (C) 2003 Elsevier Ltd. All rights reserved. en
heal.publisher ELSEVIER SCI LTD en
heal.journalName Food Chemistry en
dc.identifier.doi 10.1016/S0308-8146(03)00033-5 en
dc.identifier.isi ISI:000184992300005 en
dc.identifier.volume 83 en
dc.identifier.issue 1 en
dc.identifier.spage 33 en
dc.identifier.epage 41 en


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