Shelf-life kinetic model for freeze-dried oranges using sensory analysis and luminance determination
Physical (luminance) and sensory variables (color and taste) were used to analyze the aging of freezed-dried oranges slices, determining the influence of temperature and time on aging and evaluating the shelf-life. The highest value in the luminance distribution curve, especially useful when the col...
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| Veröffentlicht in: | Journal of food science and technology 2018-10, Vol.55 (10), p.4013-4019 |
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| container_title | Journal of food science and technology |
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| creator | Bailón-Moreno, Rafael Olivares-Arias, Vanessa Vicaria, José M. Chiadmi-García, Laila |
| description | Physical (luminance) and sensory variables (color and taste) were used to analyze the aging of freezed-dried oranges slices, determining the influence of temperature and time on aging and evaluating the shelf-life. The highest value in the luminance distribution curve, especially useful when the color of the food products is not uniform, and the color and taste scores obtained in sensory analysis were used to evaluate the shelf-life. Different kinetics models were probed to explain the experimental results but only third-order kinetic model correlated the luminance as a function of time and temperature. This kinetic constant obtained depended on the temperature following an Arrhenius model, giving an activation energy equal to 208 kJ/mol (R
2
= 0.9959). The correlation between physical (luminance) and sensory variables (color and taste) may be used to evaluate the shelf life of the orange slices, finding revealed that at 28 °C the shelf life may expected to be 10 years. |
| doi_str_mv | 10.1007/s13197-018-3326-4 |
| format | Article |
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2
= 0.9959). The correlation between physical (luminance) and sensory variables (color and taste) may be used to evaluate the shelf life of the orange slices, finding revealed that at 28 °C the shelf life may expected to be 10 years.</description><subject>Aging</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Color</subject><subject>Food Science</subject><subject>Freeze drying</subject><subject>Luminance distribution</subject><subject>Mathematical models</subject><subject>Nutrition</subject><subject>Oranges</subject><subject>Original</subject><subject>Original Article</subject><subject>Sensory evaluation</subject><subject>Shelf life</subject><subject>Taste</subject><subject>Temperature 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kinetic model for freeze-dried oranges using sensory analysis and luminance determination</title><author>Bailón-Moreno, Rafael ; Olivares-Arias, Vanessa ; Vicaria, José M. ; Chiadmi-García, Laila</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-a38fabe0b22a4b781da7343344670bcd24e4052d2becae435af58f4c95f5d9283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Aging</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Color</topic><topic>Food Science</topic><topic>Freeze drying</topic><topic>Luminance distribution</topic><topic>Mathematical models</topic><topic>Nutrition</topic><topic>Oranges</topic><topic>Original</topic><topic>Original Article</topic><topic>Sensory evaluation</topic><topic>Shelf life</topic><topic>Taste</topic><topic>Temperature 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Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2018-10-01</date><risdate>2018</risdate><volume>55</volume><issue>10</issue><spage>4013</spage><epage>4019</epage><pages>4013-4019</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Physical (luminance) and sensory variables (color and taste) were used to analyze the aging of freezed-dried oranges slices, determining the influence of temperature and time on aging and evaluating the shelf-life. The highest value in the luminance distribution curve, especially useful when the color of the food products is not uniform, and the color and taste scores obtained in sensory analysis were used to evaluate the shelf-life. Different kinetics models were probed to explain the experimental results but only third-order kinetic model correlated the luminance as a function of time and temperature. This kinetic constant obtained depended on the temperature following an Arrhenius model, giving an activation energy equal to 208 kJ/mol (R
2
= 0.9959). The correlation between physical (luminance) and sensory variables (color and taste) may be used to evaluate the shelf life of the orange slices, finding revealed that at 28 °C the shelf life may expected to be 10 years.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>30228399</pmid><doi>10.1007/s13197-018-3326-4</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | SpringerNature Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Aging Chemistry Chemistry and Materials Science Chemistry/Food Science Color Food Science Freeze drying Luminance distribution Mathematical models Nutrition Oranges Original Original Article Sensory evaluation Shelf life Taste Temperature effects |
| title | Shelf-life kinetic model for freeze-dried oranges using sensory analysis and luminance determination |
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