Kinetics of ascorbic acid loss as a function of storage temperature (30, 35 and 40°C) and water activity of intermediate moisture pineapple slices at a, of 0.92, 0.95 and 0.97 was modelled. Loss was faster at higher a,,, but storage temperatures of 30-40°C had little effect at the same a,,,. Colour changes were larger than flavour changes. Spoilage was only a problem at high a,.
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