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Modelling respiration rate of shredded Galega kale for development of modified ...
Fonseca, Susana C.; Oliveira, Fernanda A.R.; Frias, Jesus M.; Brecht, Jeffrey K.The design of modified atmosphere packaging (MAP) for fresh-cut produce requires an adequate model for prediction of respiration rate as a function of both temperature and gas composition. In this work, the O2 consumption and CO2 production rates of shredded Galega kale were studied. The storage temperatures used were 1, 5, 10, 15 and 20 C. The atmospheres tested were all combinations of 1, 5 and 10% v/v O2 pl...
Modelling ascorbic acid thermal degradation and browning in orange juice under ...
Manso, Maria C.; Oliveira, Fernanda A.R.; Oliveira, Jorge C.; Frías, Jesús M.The thermal degradation of ascorbic acid (AA) in orange juice was analysed over in a 20–45 °C temperature range. Dehydroascorbic acid (DA), pH and browning were also monitored. Small amounts of AA degradation could be described by first order kinetics, but when only low amounts of AA were retained sigmoidal kinetics were clearly appropriate. The Weibull model was used to describe this pattern (R2adj > 0.995). T...
Application of D-optimal design for determination of the influence of water con...
Frias, Jesus M.; Oliveira, Jorge C.; Cunha, Luís M.The kinetics of thermal degradation of ascorbic acid was studied in a Maltodextrin matrix at different temperatures between 7.5 and 140°C. Isothermal experiments were performed with samples earlier equilibrated in environments of known a, at 4°C enclosed in hermetically sealed vials, with water contents (w) between 0.17 and 168g water/g solids. Sampling times were selected according to an optimal experimental d...
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