Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

E. M. Gonalves, J. Pinheiro, M. Abreu, T. R. S. Brandão, C. L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)40-47
Number of pages8
JournalJournal of Food Engineering
Volume106
Issue number1
DOIs
Publication statusPublished - 2 May 2011

Keywords

  • Isothermal and non-isothermal frozen storage conditions
  • Kinetics
  • Pumpkin
  • Quality

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