Modelling chemical and physical deterioration of foods and beverages

Sousa‐Gallagher, Maria J.; Mahajan, Pramod V.; Yan, Zhengyong

doi:10.1533/9780857092540.2.459

Cited by 18 publications

(19 citation statements)

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“…Low O 2 together with high CO 2 can synergistically suppress the C 2 H 4 biosynthesis. Generally, the kinetic behavior of respiration rate has been associated with a first order or semi-logarithmic kinetic model [18]. Similar results for respiration rate for coating with pectin-based edible films has been reported for mango and cucumber [16,17], strawberry [21,22], and raspberry [23].…”

Section: Respiration Ratesupporting

confidence: 52%

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Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Maftoonazad

Ramaswamy

2019

Coatings

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Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

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Section: Respiration Ratesupporting

confidence: 52%

“…The temperature dependence of rate constants were evaluated based on the Arrhenius model as activation energy (E a ). Using the thermal death time models, the associated decimal reduction time (D) and z were evaluated [3,18].…”

Section: Kinetic Data Analysismentioning

confidence: 99%

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Maftoonazad

Ramaswamy

2019

Coatings

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“…A number of models are available for the optimization of food processing or storage; examples include models for the melting and crystallization of fats (Himawan et al 2006), spray drying to convert liquids into powders (Keshani et al 2015), and the development of suitable packaging sizes or materials (Sousa Gallagher et al 2011). Exposure models that take into account processing-induced changes to chemicals in food are scarcer.…”

Section: Discussionmentioning

confidence: 99%

The Global Food System as a Transport Pathway for Hazardous Chemicals: The Missing Link between Emissions and Exposure

Goetz

2017

Environ Health Perspect

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Background:Food is a major pathway for human exposure to hazardous chemicals. The modern food system is becoming increasingly complex and globalized, but models for food-borne exposure typically assume locally derived diets or use concentrations directly measured in foods without accounting for food origin. Such approaches may not reflect actual chemical intakes because concentrations depend on food origin, and representative analysis is seldom available. Processing, packaging, storage, and transportation also impart different chemicals to food and are not yet adequately addressed. Thus, the link between environmental emissions and realistic human exposure is effectively broken.Objectives:We discuss the need for a fully integrated treatment of the modern industrialized food system, and we propose strategies for using existing models and relevant supporting data sources to track chemicals during production, processing, packaging, storage, and transport.Discussion:Fate and bioaccumulation models describe how chemicals distribute in the environment and accumulate through local food webs. Human exposure models can use concentrations in food to determine body burdens based on individual or population characteristics. New models now include the impacts of processing and packaging but are far from comprehensive. We propose to close the gap between emissions and exposure by utilizing a wider variety of models and data sources, including global food trade data, processing, and packaging models.Conclusions:A comprehensive approach that takes into account the complexity of the modern global food system is essential to enable better prediction of human exposure to chemicals in food, sound risk assessments, and more focused risk abatement strategies.Citation:Ng CA, von Goetz N. 2017. The global food system as a transport pathway for hazardous chemicals: the missing link between emissions and exposure. Environ Health Perspect 125:1–7; http://dx.doi.org/10.1289/EHP168

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“…There is scarce literature on modeling of quality attributes of foods subjected to PUV light. However, it is known that zero-order kinetics is directly applied to some deterioration such as enzymatic degradation of fresh fruits and vegetables, non-enzymatic browning (e.g., loss of protein), and lipid oxidation (Sousa Gallagher, Mahajan, & Yan, 2011). For oyster mushroom slices dried in a hot air dryer, Engin (2020) reported that the browning index value was adequately described by zero and first order kinetic models, while total color change (ΔE) followed zero-order kinetics.…”

Section: Modeling Of Quality Changesmentioning

confidence: 99%

Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light

Alaşalvar

Keklik

2020

J Food Process Engineering

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Pulsed ultraviolet (PUV) light technology holds the potential for surface decontamination of foods. In this study, the survival of L. monocytogenes and some quality attributes (color, moisture, water activity, and antioxidant activity) of sliced mushrooms subjected to PUV light were modeled using data obtained from a previous study. Three mathematical models, log‐linear model, Weibull model, and log‐logistic model were used to describe the inactivation of L. monocytogenes with respect to fluence (J/cm2) at three treatment distances (5, 8, and 13 cm) from the quartz window of the PUV‐light system. Weibull model (R2adj: 0.8598–0.9820, root mean square error [RMSE]: 0.09–0.24) described the inactivation better compared to log‐linear model (R2adj: 0.7205–0.9072, RMSE: 0.22) and log‐logistic model (R2adj: 0.4871–0.7629, RMSE: 0.24–0.46). The survival curves of L. monocytogenes at all treatment distances showed upward concavity. These findings indicate that the survival of L. monocytogenes on sliced mushrooms subjected to PUV light follows a non‐linear trend, and the Weibull model may be a useful tool to predict the behavior of L. monocytogenes on mushroom surface subjected to PUV light. For the quality attributes, zero‐order kinetics (R2: 0.8500–0.9974, mean square error (MSE): 1.55*10−8–2.3124) described the changes slightly better compared to first‐order kinetics (R2: 0.8451–0.9974, MSE: 1.55*10−8–2.3867).Practical ApplicationsPulsed UV light is one of the most effective methods for the control of different pathogenic microorganisms on surfaces of food products. The parameters related to the kinetics of the inactivation of the pathogenic microorganisms in foods such as mushroom are of great importance to maintain food safety. Mathematical models provide practical information about not only tested variables but also untested ones. Process evaluation with mathematical models is useful to verify the effectiveness of the food safety applications. In this study, inactivation of L. monocytogenes on sliced mushroom surface was modeled using log‐linear, Weibull, and log‐logistic models. In addition, zero‐order and first‐order kinetics were applied to quality attributes of sliced mushroom in order to better understand the effect of pulsed UV light application.

show abstract

Modelling chemical and physical deterioration of foods and beverages

Cited by 18 publications

References 50 publications

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

The Global Food System as a Transport Pathway for Hazardous Chemicals: The Missing Link between Emissions and Exposure

Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light

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