Kinetic Parameters of Changes in Sensory Characteristics of Minimally Processed Rambutan
The aim of this work was to develop kinetic models to describe the sensory changes of minimally processed rambutan. Quality was assessed by a trained panel. The attributes that most decreased were freshness, aroma, and appearance (17-38%), and the defects that were more increased were off-odors and...
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| Veröffentlicht in: | International journal of fruit science 2016-04, Vol.16 (2), p.159-170 |
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| container_end_page | 170 |
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| container_issue | 2 |
| container_start_page | 159 |
| container_title | International journal of fruit science |
| container_volume | 16 |
| creator | González González, Gladys Salinas Hernández, Rosa Ma Marcela Piagentini, Andrea Montejo, Fidel Ulín Miranda Cruz, Edith Élida Pirovani, María |
| description | The aim of this work was to develop kinetic models to describe the sensory changes of minimally processed rambutan. Quality was assessed by a trained panel. The attributes that most decreased were freshness, aroma, and appearance (17-38%), and the defects that were more increased were off-odors and off-flavors (28-67%). Although whole fruit is sensitive to chilling injury, minimally processed rambutan is preserved better at 4.6 °C. Color, sweetness, and off-odor changes were adjusted to first-order kinetic and the other characteristics to zero order. Sourness, aroma, and color have higher activation energies (235-297.4 KJ mol
-1
), and these characteristics would change faster if failure in the cold chain occurs. |
| doi_str_mv | 10.1080/15538362.2015.1087360 |
| format | Article |
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-1
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-1
), and these characteristics would change faster if failure in the cold chain occurs.</description><subject>kinetics</subject><subject>Minimal processing</subject><subject>sensory changes</subject><subject>tropical fruits</subject><issn>1553-8362</issn><issn>1553-8621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNp9kN1LwzAUxYsoOKd_glDwxZfNJE3S7k0ZfuHE4Qf4FtL0RjPaZCYt0v_e1G0vPvh0D4ffPdx7kuQUoylGBbrAjGVFxsmUIMwGK8842ktGgz8pOMH7Ox2hw-QohBVCUfJslLw_GAutUelSetlACz6kTqfzT2k_IKTGpi9gg_P9YHmpImBC5H-pR2NNI-u6T5feKQgBqvRZNmXXSnucHGhZBzjZznHydnP9Or-bLJ5u7-dXi4miRdFOJOUK0UoCyllGWTbjUupS0RIUI_ERQjTlmCNUQc5KQgBmJS7LfKZLjVBBs3Fyvslde_fVQWhFY4KCupYWXBcEniFOGSvogJ79QVeu8zZeJ3DOGUWEMB4ptqGUdyF40GLt45e-FxiJoW-x61sMfYtt33HvcrNnrHa-kd_O15VoZV87r720ygSR_R_xA6zOhqA</recordid><startdate>20160402</startdate><enddate>20160402</enddate><creator>González González, Gladys</creator><creator>Salinas Hernández, Rosa Ma</creator><creator>Marcela Piagentini, Andrea</creator><creator>Montejo, Fidel Ulín</creator><creator>Miranda Cruz, Edith</creator><creator>Élida Pirovani, María</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7SN</scope><scope>7T7</scope><scope>7TM</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20160402</creationdate><title>Kinetic Parameters of Changes in Sensory Characteristics of Minimally Processed Rambutan</title><author>González González, Gladys ; Salinas Hernández, Rosa Ma ; Marcela Piagentini, Andrea ; Montejo, Fidel Ulín ; Miranda Cruz, Edith ; Élida Pirovani, María</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c488t-a46c04dae075345396aafbc4bec5287322f461600de75b22ee9b1bb79fbf00843</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>kinetics</topic><topic>Minimal processing</topic><topic>sensory changes</topic><topic>tropical fruits</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González González, Gladys</creatorcontrib><creatorcontrib>Salinas Hernández, Rosa Ma</creatorcontrib><creatorcontrib>Marcela Piagentini, Andrea</creatorcontrib><creatorcontrib>Montejo, Fidel Ulín</creatorcontrib><creatorcontrib>Miranda Cruz, Edith</creatorcontrib><creatorcontrib>Élida Pirovani, María</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Ecology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of fruit science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González González, Gladys</au><au>Salinas Hernández, Rosa Ma</au><au>Marcela Piagentini, Andrea</au><au>Montejo, Fidel Ulín</au><au>Miranda Cruz, Edith</au><au>Élida Pirovani, María</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetic Parameters of Changes in Sensory Characteristics of Minimally Processed Rambutan</atitle><jtitle>International journal of fruit science</jtitle><date>2016-04-02</date><risdate>2016</risdate><volume>16</volume><issue>2</issue><spage>159</spage><epage>170</epage><pages>159-170</pages><issn>1553-8362</issn><eissn>1553-8621</eissn><abstract>The aim of this work was to develop kinetic models to describe the sensory changes of minimally processed rambutan. Quality was assessed by a trained panel. The attributes that most decreased were freshness, aroma, and appearance (17-38%), and the defects that were more increased were off-odors and off-flavors (28-67%). Although whole fruit is sensitive to chilling injury, minimally processed rambutan is preserved better at 4.6 °C. Color, sweetness, and off-odor changes were adjusted to first-order kinetic and the other characteristics to zero order. Sourness, aroma, and color have higher activation energies (235-297.4 KJ mol
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| subjects | kinetics Minimal processing sensory changes tropical fruits |
| title | Kinetic Parameters of Changes in Sensory Characteristics of Minimally Processed Rambutan |
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