Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage

Dermesonlouoglou, EK; Giannakourou, MC; Taoukis, PS

dc.contributor.author	Dermesonlouoglou, EK	en
dc.contributor.author	Giannakourou, MC	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:26:32Z
dc.date.available	2014-03-01T01:26:32Z
dc.date.issued	2007	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18117
dc.subject	Colour	en
dc.subject	Freezing	en
dc.subject	Lycopene	en
dc.subject	Osmotic dehydration	en
dc.subject	Tomatoes	en
dc.subject	Vitamin C	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	lycopene	en
dc.subject.other	article	en
dc.subject.other	chemical analysis	en
dc.subject.other	chemical composition	en
dc.subject.other	color	en
dc.subject.other	degradation	en
dc.subject.other	dehydration	en
dc.subject.other	food analysis	en
dc.subject.other	food composition	en
dc.subject.other	food quality	en
dc.subject.other	food storage	en
dc.subject.other	freezing	en
dc.subject.other	nonhuman	en
dc.subject.other	osmosis	en
dc.subject.other	phytochemistry	en
dc.subject.other	storage temperature	en
dc.subject.other	temperature dependence	en
dc.subject.other	tomato	en
dc.subject.other	Lycopersicon esculentum	en
dc.title	Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2006.05.070	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodchem.2006.05.070	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	Tomato slices were submitted to osmotic pretreatment in a high DE maltodextrin syrup and were subsequently frozen. The objective was to evaluate the quality stabilisation of the osmo-dehydrofrozen samples during their frozen storage over a wide temperature range from -5 to -20 degrees C. Colour change, total lycopene content and vitamin C (L-ascorbic acid) loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change, total lycopene and L-ascorbic acid loss being reduced by up to 64% for osmotically pretreated tomatoes, compared to the untreated samples. (c) 2006 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2006.05.070	en
dc.identifier.isi	ISI:000245411500041	en
dc.identifier.volume	103	en
dc.identifier.issue	3	en
dc.identifier.spage	985	en
dc.identifier.epage	993	en