Systematic application of Time Temperature Integrators as tools for control of frozen vegetable quality

Giannakourou, MC; Taoukis, PS

dc.contributor.author	Giannakourou, MC	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:18:23Z
dc.date.available	2014-03-01T01:18:23Z
dc.date.issued	2002	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14978
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0036691046&partnerID=40&md5=201e30e6154af5d7385028fe0b4b4dcd	en
dc.subject	Arrhenius	en
dc.subject	Frozen	en
dc.subject	Kinetics	en
dc.subject	Shelf life	en
dc.subject	TTI (Time Temperature Integrators)	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Basidiomycota	en
dc.subject.other	Pisum sativum	en
dc.title	Systematic application of Time Temperature Integrators as tools for control of frozen vegetable quality	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	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 degreesC. 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.	en
heal.publisher	INST FOOD TECHNOLOGISTS	en
heal.journalName	Journal of Food Science	en
dc.identifier.isi	ISI:000177658700042	en
dc.identifier.volume	67	en
dc.identifier.issue	6	en
dc.identifier.spage	2221	en
dc.identifier.epage	2228	en