Changes in the quality of dehydrated broccoli florets during storage

Sanjuán, Neus; Bon, J.; Clemente, G.; Mulet, A.

doi:10.1016/s0260-8774(03)00165-1

Cited by 23 publications

(14 citation statements)

References 35 publications

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“…In modelling the rehydration process, it is considered that water transport from the surface to the centre of the product takes place mainly by diffusion (Sanjuan, Bon, Clemente, & Mulet, 2004). Hence Fick's second law of diffusion (Eq.…”

Section: Effect Of Variety On Moisture Diffusivity and Activation Enementioning

confidence: 99%

Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits

Falade

Abbo

2007

Journal of Food Engineering

114

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Section: Effect Of Variety On Moisture Diffusivity and Activation Enementioning

confidence: 99%

Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits

Falade

Abbo

2007

Journal of Food Engineering

114

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“…For this purpose, the main quality parameters should be considered, as also the degree of deterioration necessary to establish the end of the shelf life (Sanjuán, Bom, Clemente, & Mulet, 2004). The shelf life depends on extrinsic factors such as processing, packaging properties, temperature and relative humidity of the environmental air, luminosity and headspace conditions, as well as intrinsic factors of the food such as acidity, available oxygen, additives, level of microbial contamination, redox potential and water activity (Escobedo-Avellaneda, Velazquez, Torres, & Welti-Chanes, 2012).…”

Section: Introductionmentioning

confidence: 99%

Shelf life of powdered Campomanesia adamantium pulp in controlled environments

2012

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The objective of this study was to evaluate the shelf life of powdered guavira pulp obtained by a foam mat drying process. The dehydrated guavira pulp was packed into low density polyethylene (LDPE) bags and stored under two controlled conditions: environmental (25°C, RH 75%) and accelerated (35°C, RH 90%) for 90 days. The shelf life was accompanied by carrying out the following analyses every 10 days: moisture content, water activity, vitamin C content, pH and titratable acidity. Vitamin C was the quality attribute used to determine the shelf life of the product, by determining its degradation kinetics as a function of storage time. The linear regression data showed that the vitamin C degradation reaction fitted the zero and first order kinetic models. The shelf life of the powdered guavira pulp under environmental conditions was approximately 49 days, and under accelerated conditions (35°C) 45 days. The Q10 was equal to 1.09, predicting a shelf life similar to that found under environmental conditions. The moisture content for these conditions was 10.0% e 5.4% for 35°C and 25°C, respectively. The above demonstrate the efficiency of the accelerated test in predicting the shelf life of the product.

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“…Others have assumed rehydration to be controlled by diffusion and analysed experimental data based on Fick's diffusion laws; these studies have demonstrated that a model based on first-order kinetics can properly describe the gain of water during rehydration (Maskan, 2001;Bilbao-Sáinz et al, 2005;García-Pascual et al, 2006;Lee et al, 2006;Giraldo et al, 2006;Saguy et al, 2005a,b). Rehydration of different matrices has been described by (1) assuming that water transport from the surface into the centre of a solid occurs mainly by diffusion, and then (2) determining the effective diffusion coefficients through Fick's second law (Sanjuán et al, 1999(Sanjuán et al, , 2001(Sanjuán et al, , 2004Bilbao-Sáinz et al, 2005;Lee et al, 2006). Sanjuán et al (2004) found that Fick's law describes the data accurately at low temperatures (with a correlation coefficient of 0.997) but as the water temperature increases, the correlation weakens, especially at 80°C.…”

Section: Introductionmentioning

confidence: 99%