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Quality changes of carrots under different frozen storage conditions: A kinetic study

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dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorAbreu, Marta
dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2021-08-16T10:58:56Z
dc.date.available2021-08-16T10:58:56Z
dc.date.issued2020
dc.descriptionThe author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec). The author J. Pinheiro acknowledges financial support to Fundação para a Ciência e a Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and the Integrated Program of SR&TD “SmartBioR—Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018) co-funded by Centro 2020 program, Portugal 2020, European Union through the European Regional Development Fund. Teresa R.S. Brandão also gratefully acknowledges the Post-Doctoral Grant (SFRH/ BPD/101179/2014) to FCT. This work was also supported by National Funds from FCT through project UID/Multi/50016/2013.
dc.description.abstractIn order to improve the overall quality of frozen carrots (Daucus carota L.), the degradation kinetics of several attributes were quantified during frozen storage under isothermal and nonisothermal conditions. The experimental results showed that the analyzed quality parameters were significantly affected by both tested frozen regimes. For both storage conditions, the degradation of color parameters and drip loss followed zero-order kinetics, and the texture was successfully described by a fractional kinetic model. A first-order kinetic model was adequate in describing total vitamin C decay under isothermal storage conditions. The storage temperature effect was adequately modeled by the Arrhenius law. The carrots shelf life under isothermal storage conditions of −18°C, using a threshold of 50% vitamin C content, will be of 118 days. Practical applications: The objective of this work was to evaluate the degradation kinetics of several quality attributes of carrots when subjected to various frozen storage temperature conditions that may occur along the distribution chain. The quality attributes degradation mechanisms are governed by chemical and/or physical changes that need to be systematically evaluated for further incorporation into product and process designs. The achieved results will be an insight to help manufacturers to predict and optimize products quality and determine its shelf life.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonçalves EM, Abreu M, Pinheiro J, Brandão TRS, Silva CLM. Quality changes of carrots under different frozen storage conditions: A kinetic study. J Food Process Preserv. 2020;00:e14953. https://doi.org/10.1111/ jfpp.14953pt_PT
dc.identifier.doi10.1111/jfpp.14953pt_PT
dc.identifier.issn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.8/6112
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.relationMarine and Environmental Sciences Centre
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectFrozen storagept_PT
dc.subjectKineticspt_PT
dc.subjectIsothermal storagept_PT
dc.subjectNonisothermal storagept_PT
dc.subjectArrhenius lawpt_PT
dc.subjectProducts qualitypt_PT
dc.subjectShelf lifept_PT
dc.titleQuality changes of carrots under different frozen storage conditions: A kinetic studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04035%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.givenNameJoaquina
person.identifier556456
person.identifier.ciencia-idB113-2D80-406B
person.identifier.orcid0000-0001-9319-2651
person.identifier.scopus-author-id25228814000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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