Journal ArticleDOI
Computer‐aided predictions of extent of browning in dehydrated cabbage
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In this article, the feasibility and accuracy of prediction of extent of browning was studied on freeze-dried cabbage stored in packages made of materials with different water-vapor permeabilities.Abstract:
SUMMARY– The feasibility and accuracy of prediction of extent of browning was studied on freeze-dried cabbage stored in packages made of materials with different water-vapor permeabilities. Kinetic data on the browning reaction were obtained for samples maintained at various constant-moisture contents. In each case, browning increased linearly with time. An equation relating rate of browning to moisture content was chosen on the basis of minimum variance. The kinetic data were combined with mass transfer characteristics of the packages using assumptions discussed previously. The validity of the assumptions was tested and the magnitudes of needed corrections evaluated. Increase of moisture content and changes of the sorption capacity of the cabbage, caused by browning, proved to be the major factors requiring corrections. An iteration technique for the prediction of the browning, using a computer and a method for estimation of the variance of the predicted values, was devised. The standard deviation ranged from 2–10% for the low and high extent of browning, respectively. Most of the actual data obtained from package storage tests at 37°C and 61% RH were within 1 standard deviation of prediction.read more
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Journal ArticleDOI
Kinetics of lipid oxidation in foods
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TL;DR: In this paper, the basic kinetics of lipid oxidation can be simplified for application to the study of food deterioration, and the physical and chemical factors that control oxidation are examined and analyzed in terms of food structure and composition.
Journal ArticleDOI
Moisture sorption isotherm characteristics of food products: A review
TL;DR: In this paper, the authors present an approach to the prediction of the shelf life of dried foods based on the thermodynamic properties associated with the water sorption behavior of water in foods.
Book ChapterDOI
Water activity and its estimation in food systems: theoretical aspects
C. van den Berg,S. Bruin +1 more
TL;DR: In this article, it was realized that not the actual water content, but some other factor related to the "nature" or "state" of the constituent water, de-termined eventual spoilage.
Journal ArticleDOI
Equations for fitting water sorption isotherms of foods: Part 1 — a review
Jorge Chirife,Héctor A. Iglesias +1 more
TL;DR: A review of literature on equations for fitting water sorption isotherms of foods and food products is presented in this paper, where three equations have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed.
References
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Journal ArticleDOI
The kinetics of package life. III. The isotherm
TL;DR: In this paper, Pearson's typo XII Frequency curve can be fitted to the isotherms of many non-crystalline commodities, and approximate solutions of the equation for the shelf-life of water-sensitive packages are derived.
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