scholarly journals Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures.

2013 ◽  
Vol 7 (2) ◽  
pp. 17-23 ◽  
Author(s):  
Abioye, O Adekanmi ◽  
Keyword(s):  
Ascorbic Acid ◽  
Kinetic Modeling ◽  
And Storage ◽  
Storage Temperatures

Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments

2015 ◽  
Vol 11 (6) ◽  
pp. 801-813
Author(s):  
Nafiisa Sobratee ◽  
Tilahun S. Workneh
Keyword(s):  
Ascorbic Acid ◽  
Quality Parameters ◽  
Order Reaction ◽  
Second Order ◽  
Rate Of Change ◽  
Postharvest Quality ◽  
Marquardt Algorithm ◽  
And Storage ◽  
Reaction Equations ◽  
Storage Temperatures

Abstract The aim of this study was to develop qualitative models that enable prediction of quality of carrots. A full factorial experiment including preharvest biocatalyst application, dipping treatments and storage temperatures was employed. Eleven different biochemical and microbiological quality parameters of carrot (Daucus carota L.) were investigated. The effects of treatments on the shelf-life were investigated using discriminant analysis (DA). The lower storage temperatures (1°C) maintained the superior quality. Kinetic functions were applied to each parameter using the Levenberg–Marquardt algorithm to characterize the rate of change of quality. DAs significantly (P < 0.001) differentiated between the combined effects of the preharvest biocatalyst treatment and storage temperatures. Four discriminant functions factored the differentiation of the quality attributes based on storage time. The models fit well to the experimental data for storage at 1°C. The second-order reaction equations allowed for prediction of ascorbic acid, sucrose and sugar–hexose ratio. First-order reaction equations that allow estimation of fructose, sucrose equivalent, total coliform and total fungi and O2 were developed. The empirical evidence suggests that freshness was maintained in the carrots until day 14 (P < 0.001). Ascorbic acid, sucrose and sugar–hexose ratio were the most relevant parameters to rapidly detect the postharvest changes following the second-order decay rate.

Preparation of an Active Packaging Material and its Application on Strawberry Preservation

2015 ◽  
Vol 1120-1121 ◽  
pp. 643-647
Author(s):  
Ya Bo Fu ◽  
Wen Cai Xu ◽  
Lu Fu ◽  
Dong Li Li ◽  
Jian Qing Wang
Keyword(s):  
Control Release ◽  
Total Solid ◽  
Active Packaging ◽  
Solid Content ◽  
Total Solid Content ◽  
Taste Evaluation ◽  
Lower Temperature ◽  
Fruit Preservation ◽  
And Storage ◽  
Storage Temperatures

To reduce the loss of fresh fruits during transportation and storage, an active packaging (AP) material which could control release fungicide was prepared by melting, blowing film and composite method firstly. Then, its preservation effects on strawberry at different storage temperatures were investigated systematically. Several properties of preserved strawberries were measured periodically, including gas concentration of the package atmosphere and the physiological parameters contains decay rate, total solid content, as well as the sensory and taste evaluation were measured. The experimental results show that this AP material is helpful to fruit preservation, especially at lower temperature. It can prohibit the strawberry respiration, retard fungus growth and thus significantly extend the shelf-life of fresh strawberry.

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

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