Journal Article


F. A. R. Oliveira
Joseph P. Kerry
P. Masi
Maria J. Sousa-Gallagher
E. Torrieri



experimental data degradation mathematical model influence kinetics model shredded carrots first order

Influence of temperature on the quality factors of shredded carrots (2003)

Abstract A mathematical model was developed in order to describe the effect of temperature on the degradation process of shredded carrots. Shredded carrots were stored in an air flux system in the range of temperature 0 degrees-20 degrees C. Storage time varied with temperature to observe the complete decay of pH and colour over time. The experimental data collected at 10 degrees C were used to validate the model. The evolution of the pH over time was reasonably well describes by a Weibull equation, while a first order equation described the colour change. The rate constants of both models varied with temperature according to an Arrhenius - type relationship with activation energy equal to 71 +/- 2 KJ/mol for the pH, and 89 +/- 5 KJ/mol for the colour.
Collections Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> Process and Chemical Engineering - Journal Articles
Ireland -> University College Cork -> Process and Chemical Engineering

Full list of authors on original publication

F. A. R. Oliveira, Joseph P. Kerry, P. Masi, Maria J. Sousa-Gallagher, E. Torrieri

Experts in our system

J P Kerry
University College Cork
Total Publications: 130
Maria J. Sousa-Gallagher
University College Cork
Total Publications: 10