Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage

Yan, Zhengyong; Sousa‐Gallagher, Maria J.; Oliveira, Felipe Proenço de

doi:10.1016/j.jfoodeng.2007.05.026

Cited by 31 publications

(21 citation statements)

References 19 publications

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“…The best fitting of the zero order kinetic model agrees with results of several studies indicating that the main deterioration reactions in foodstuffs show a zero and first order kinetics (Piagentini et al 2005;Van Boekel 2008;Yan et al 2008). The lowest coefficient of determination calculated was 0.725 which is still rather high considering that the model is describing a natural phenomena.…”

Section: Cut-off Points Of Physicochemical Variablessupporting

confidence: 85%

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

2013

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Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelflife indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10, 15 and 20°C. Overall acceptability was evaluated by consumers. Correlation analysis between sensory attributes and physicochemical variables was carried out. Physicochemical cutoff points based on sensory attributes and consumer acceptability was obtained by regression analysis and utilized to estimate FCM shelf-life by kinetic models fitted to each variable. The validation of the model was done by comparing the shelf life estimated by kinetic models and consumers. It was recorded large correlations between appearance, brightness, and color with L*; appearance and color with chroma and hue angle; sweetness and flavor with TSS, and between F and texture. The shelf life estimated based on consumer using a 9 point hedonic scale was in the range of 10-12, 2.3-2.6, 1.3-1.5 and 1.0-1.1 days for 5, 10, 15 and 20°C. It was recorded large correlation coefficients between the shelf life estimated by consumer acceptability scores and physicochemical variables. Kinetic models based on physicochemical variables showed a tendency to overestimate the shelf life as compared with the models bases on the sensory attributes. It was concluded that physicochemical variables can be used as a tool to estimate the FCM shelf life.

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Section: Cut-off Points Of Physicochemical Variablessupporting

confidence: 85%

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

2013

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“…Chen and Ramaswamy (2002) concluded that the changes of Hunter L and ÁE values of ripening banana followed a logistic model, while a and b values were well described by a simple zero-order and fraction conversion models. Yan et al (2008b) showed that the colour (L and ÁE) degradation of intermediate moisture content (IMC) banana under different relative humidities at 20, 30 and 40 ëC showed a good fit to the zero-order reaction model and a secondary model (Eq. 14.18) was also developed to describe the changes of L values during storage, which could be used to predict the colour of IMC banana under a range of different relative humidities and temperatures during storage:…”

Section: Colourmentioning

confidence: 99%

Modelling chemical and physical deterioration of foods and beverages

Sousa‐Gallagher

Mahajan

Yan

2011

Food and Beverage Stability and Shelf Life

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“…The paste was prepared as follows: selection of 75% ripe bananas; preliminary cleaning by washing in chlorinated water (4 ppm) at a temperature of 45 °C; five minutes of blanching in boiling water to reduce the number of microorganisms and inactivate the enzymes, followed by three minutes of cooling (DANDAMRONGRAK et al, 2002); removal of skins; cutting of fruits into approximately 0.02 m thick disk-like slices; immersion in 0.2% sodium bisulphite (NaHSO 3 ) solution for five minutes to avoid product oxidation (CHUA et al, 2001); drainage of the solution for five minutes; and finally grinding in a rotary knife mill. Addition of: i) water to reach a moisture content of 10% of the total pulp mass; ii) 1% of the additive "Du Pont-Dimodan HO-1", an emulsifier commonly used in bakery, oils, fats, dairy products, frozen desserts, confectionery and plastics, to improve texture, reduce viscosity and reduce sugar crystallization; and iii) 0.4% of ascorbic acid to avoid browning during the disintegration step (YAN et al, 2008).…”

Section: Banana Paste Preparationmentioning

confidence: 99%

Drying of banana paste in rotatory dryer with inert bed

Cabrera-Padilha

Oladeinde

Finzer

et al. 2014

Braz. J. Food Technol.

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SummaryThe objective of this research was to study the drying of "nanica" banana paste (variety belonging to the subgroup Cavendish) in a rotary dryer with an inert bed (RDIB). Preliminary tests were carried out to adjust the operational process parameters. An experimental design (central composite design) was used for the final drying experiments with the following variables: the drying time and the mass of paste fed into the dryer, and as responses: the moisture content and the yield in banana flour. As a result of the tests carried out according to the experimental design, a beige-coloured product, composed of banana powder and flakes was obtained with a characteristic banana aroma. A multiple linear regression of the experimental results was used to determine the influence of the process variables. The best operational conditions allowed for the manufacture of a product with 8.0% moisture content (wet weight base) and a flour production efficiency of 72.9%. ResumoO objetivo desta pesquisa foi estudar a secagem de pasta de banana "nanica" (variedade pertencente ao subgrupo Cavendish) em secador rotativo com recheio de inertes (SRRI). Foram realizados testes preliminares para ajustar os parâmetros de operação do processo. Um projeto de experimentos (desenho composto central) foi aplicado para as experiências finais de secagem, tendo como variáveis: o tempo de secagem e a massa de pasta que alimentou o secador, e, como respostas: o teor de umidade e a produção de farinha de banana. Como resultado dos testes realizados de acordo com o projeto experimental, foi obtido um produto de cor bege, composto de pó e flocos de banana, e com aroma característico de banana. A influência das variáveis do processo foi investigada por meio de uma regressão linear múltipla para os resultados experimentais. A melhor condição operacional possibilitou um produto com 8,0% de teor de umidade (base úmida) e uma eficiência de produção de farinha de 72,9%. Palavras-chave:Alimento em pó; Secador de alimentos pastosos; Aditivo; Farinha de banana; Eficiência de produção. Autores | Authors

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Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage

Cited by 31 publications

References 19 publications

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

Modelling chemical and physical deterioration of foods and beverages

Drying of banana paste in rotatory dryer with inert bed

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