Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30–40°C |
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| Authors: | VIOLETA T PARDIO SEDAS KRZYSZTOF N WALISZEWSKI KUBIAK MIGUEL A GARCIA ALVARADO |
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| Affiliation: | Departamento de Ingenieria Quimica y Bioquimica, Instituto Tecnologico de Veracruz, A.P. 1420, Veracruz, 91860 Mexico. |
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| Abstract: | Kinetics of ascorbic acid loss as a function of storage temperature (30, 35 and 40°C) and water activity of intermediate moisture pineapple slices at a W of 0.92, 0.95 and 0.97 was modelled. Loss was faster at higher a W but storage temperatures of 30 - 40°C had little effect at the same a w. Colour changes were larger than flavour changes. Spoilage was only a problem at high a w. |
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| Keywords: | vitamin C a w colour flavour kinetics modeling spoilage |
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