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

Giannakourou, MC; Taoukis, PS

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	https://dspace.lib.ntua.gr/xmlui/handle/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