Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40°C

• Published in: International journal of food science & technology Vol. 29; no. 5; pp. 551 - 557
• Main Authors: SEDAS, VIOLETA T. PARDIO, KUBIAK, KRZYSZTOF N. WALISZEWSKI, ALVARADO, MIGUEL A. GARCIA
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.10.1994; Blackwell Science
• Subjects: Biological and medical sciences; colour; flavour; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; kinetics; modeling; spoilage; vitamin C; Monocotyledones; Temperature; Ascorbic acid; Fruit; Organoleptic properties; Nutritive value; Vitamin; Shelf life; Optimization; Intermediate moisture food; Water activity; Quality; Angiospermae; Water content; Food preservation; Nutritional loss; Bromeliaceae; Spermatophyta; Pineapple

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 aW of 0.92, 0.95 and 0.97 was modelled. Loss was faster at higher aW but storage temperatures of 30 ‐ 40°C had little effect at the same aw. Colour ch...