Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions |
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Authors: | EM Gonçalves J PinheiroM Abreu TRS BrandãoCLM Silva |
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Affiliation: | a Unidade de Investigação de Tecnologia Alimentar, Instituto Nacional de Recursos Biológicos, Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal b Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal |
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Abstract: | The effects of freezing process and frozen storage at isothermal (−7, −15 and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbic acid) content, were evaluated for both frozen storage regimes. The freezing process (that included a pre-blanching step) and subsequent frozen storage had significant impacts on all quality parameters analysed.A fractional conversion kinetic model was adequate in colour, texture and vitamin C data fits. The storage temperature effect was successfully described by the Arrhenius law.This study shows that non-isothermal frozen storage has a marked effect on pumpkin quality. |
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Keywords: | Pumpkin Isothermal and non-isothermal frozen storage conditions Quality Kinetics |
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