Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change

Autor:	Daryl Lund, R. K. Singh, F. H. Buelow
Rok vydání:	1983
Předmět:	Reaction rate constant Moisture Water activity Chemistry Environmental chemistry First-order reaction Browning Degradation (geology) Food science Bacterial growth Arrhenius plot Food Science
Zdroj:	Journal of Food Science. 48:939-944
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1983.tb14935.x
Popis:	Storage stability of intermediate moisture apples was studied as a function of storage temperature and water activity. The criteria for storage stability was based on three quality factors, namely, nonenzymatic browning reactions, vitamin C degradation and microbial growth. Analysis of kinetic data suggested a zero order reaction for nonenzymatic browning, and a first order reaction for vitamin C degradation. The effect of temperature on the rate constant followed the Arrhenius relationship. Based on this study, it was not possible to generate a kinetic model for microbial growth. However, growth/no growth regions based on temperature and water activity were identified.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a90000756df607d62b424e0c8457e02e https://doi.org/10.1111/j.1365-2621.1983.tb14935.x Zobrazit plný text záznamu Plný text