Quality changes of carrots under different frozen storage conditions: a kinetic study

Elsa M. Gonçalves*, Marta Abreu, Joaquina Pinheiro, Teresa R. S. Brandão, Cristina L. M. Silva

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


In order to improve the overall quality of frozen carrots (Daucus carota L.), the degradation kinetics of several attributes were quantified during frozen storage under isothermal and nonisothermal conditions. The experimental results showed that the analyzed quality parameters were significantly affected by both tested frozen regimes. For both storage conditions, the degradation of color parameters and drip loss followed zero-order kinetics, and the texture was successfully described by a fractional kinetic model. A first-order kinetic model was adequate in describing total vitamin C decay under isothermal storage conditions. The storage temperature effect was adequately modeled by the Arrhenius law. The carrots shelf life under isothermal storage conditions of −18°C, using a threshold of 50% vitamin C content, will be of 118 days. Practical applications: The objective of this work was to evaluate the degradation kinetics of several quality attributes of carrots when subjected to various frozen storage temperature conditions that may occur along the distribution chain. The quality attributes degradation mechanisms are governed by chemical and/or physical changes that need to be systematically evaluated for further incorporation into product and process designs. The achieved results will be an insight to help manufacturers to predict and optimize products quality and determine its shelf life.
Original languageEnglish
Article numbere14953
Pages (from-to)1-11
Number of pages11
JournalJournal of Food Processing and Preservation
Issue number12
Publication statusPublished - Dec 2020


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