Shelf-life of ready-to-use carrots is critically dependent upon storage temperature. A kinetic study was carried out on total mesophilic aerobic bacterial growth, total coliform growth and ‘‘whiteness index’’ (WI) increase of packed Julienne-type carrot sticks at different times and temperatures of storage in air and darkness. Kinetic equations were used to set up mathematical models to predict shelf-life of ready-to-use carrots under both isothermal and non-isothermal conditions. Experiments were carried out to validate the above kinetics during storage under non-isothermal conditions.
A model to predict shelf-life in air and darkness of cut,ready-to-use, fresh carrots under both isothermal and non-isothermal conditions / B. Zanoni, V. Lavelli, R. Ambrosoli, L. Garavaglia, J. Minati, E. Pagliarini. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 79:2(2007), pp. 586-591. [10.1016/j.jfoodeng.2006.02.023]
A model to predict shelf-life in air and darkness of cut,ready-to-use, fresh carrots under both isothermal and non-isothermal conditions
V. LavelliSecondo
;E. PagliariniUltimo
2007
Abstract
Shelf-life of ready-to-use carrots is critically dependent upon storage temperature. A kinetic study was carried out on total mesophilic aerobic bacterial growth, total coliform growth and ‘‘whiteness index’’ (WI) increase of packed Julienne-type carrot sticks at different times and temperatures of storage in air and darkness. Kinetic equations were used to set up mathematical models to predict shelf-life of ready-to-use carrots under both isothermal and non-isothermal conditions. Experiments were carried out to validate the above kinetics during storage under non-isothermal conditions.File | Dimensione | Formato | |
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JFE 2007 minimally processed carrot.pdf
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