Effect of Different Wash Water Additives and Deep-Frozen Storage on the Quality of Curly Parsley (Petroselinum crispum var. crispum)

Nübling, Simone; Hägele, Florian; Schweiggert, Ralf M.; Carle, Reinhold; Schmidt, Herbert; Weiß, Agnes

doi:10.1007/s11947-018-2201-7

Cited by 2 publications

(5 citation statements)

References 24 publications

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“…The construction of such Gaussian distributions is based on the estimate of the mean value, and the ±95% C.I. of the kinetic parameters of Equation (6). assigned to Ea and kref (independently the one from the other).…”

Section: Shelf Life Assessment and Uncertainty Determinationmentioning

confidence: 99%

“…In order to test and validate the abovementioned methodology, results from an isothermal study (storage at 5 sub-zero temperatures) of frozen green peas [45] were used and a global 1-step procedure was implemented, using Equation (6). Based on 50% Vitamin C loss, green peas shelf life Going further with analyzing kinetic data, one cannot overlook the potential correlation between the kinetic parameters (E a and k ref ), which means that the confidence interval of one parameter depends on the value of the other parameter.…”

Section: Application Of the Holistic Approach To Shelf Life Predictiomentioning

confidence: 99%

“…In order to test and validate the abovementioned methodology, results from an isothermal study (storage at 5 sub-zero temperatures) of frozen green peas [45] were used and a global 1-step procedure was implemented, using Equation (6). Based on 50% Vitamin C loss, green peas shelf life can be predicted at any arbitrary reference temperature, using Equations (2) and (5).…”

Section: Application Of the Holistic Approach To Shelf Life Predictiomentioning

confidence: 99%

“…When reviewing literature on frozen food quality deterioration, most available experimental data are provided at a reference temperature (e.g., −18 °C) [ 4 ] and single measurements at selected, limited time points (e.g., after 6 and 12 months of storage) for different quality parameters of the food system [ 5 , 6 , 7 , 8 ]. Although practical for comparisons between different freezing processes, this approach cannot be further used for a meaningful quantitative projection of the quality status at other time-temperature regimes and most importantly at the dynamically variable conditions of the different stages of the frozen distribution chain.…”

Section: Introductionmentioning

confidence: 99%

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Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Giannakourou

Taoukis

2020

Foods

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Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.

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Section: Shelf Life Assessment and Uncertainty Determinationmentioning

confidence: 99%

Section: Application Of the Holistic Approach To Shelf Life Predictiomentioning

confidence: 99%

“…In order to test and validate the abovementioned methodology, results from an isothermal study (storage at 5 sub-zero temperatures) of frozen green peas [45] were used and a global 1-step procedure was implemented, using Equation (6). Based on 50% Vitamin C loss, green peas shelf life can be predicted at any arbitrary reference temperature, using Equations (2) and (5).…”

Section: Application Of the Holistic Approach To Shelf Life Predictiomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Giannakourou

Taoukis

2020

Foods

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“…Physical treatments such as high hydrostatic pressure, pulsed electric field, oscillating magnetic field, ultra violet (UV)or gamma irradiation and high-power ultrasound are also possible (4,(11)(12)(13)(14)(15). Some innovative process water additives under research are Quillaja saponaria extract (QSE) and Nαlauroyl-L-arginine ethyl ester (LAE) (16)(17)(18).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive

et al. 2021

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This study evaluated the impact of a defined plasma treated water (PTW) when applied to various stages within fresh-cut endive processing. The quality characteristic responses were investigated to establish the impact of the PTW unit processes and where PTW may be optimally applied in a model process line to retain or improve produce quality. Different stages of application of PTW within the washing process were investigated and compared to tap water and chlorine dioxide. Fresh-cut endive (Cichorium endivia L.) samples were analyzed for retention of food quality characteristics. Measurements included color, texture, and nitrate quantification. Effects on tissue surface and cell organelles were observed through scanning electron and atomic force microscopy. Overall, the endive quality characteristics were retained by incorporating PTW in the washing process. Furthermore, promising results for color and texture characteristics were observed, which were supported by the microscopic assays of the vegetal tissue. While ion chromatography detected high concentrations of nitrite and nitrate in PTW, these did not affect the nitrate concentration of the lettuce tissue post-processing and were below the concentrations within EU regulations. These results provide a pathway to scale up the industrial application of PTW to improve and retain quality characteristic retention of fresh leafy products, whilst also harnessing the plasma functionalized water as a process intervention for reducing microbial load at multiple points, whether on the food surface, within the process water or on food-processing surfaces.

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Effect of Different Wash Water Additives and Deep-Frozen Storage on the Quality of Curly Parsley (Petroselinum crispum var. crispum)

Cited by 2 publications

References 24 publications

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive

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