Firmness of carrot slices submerged in brines: experimental data and mathematical model

Detalhes bibliográficos
Autor(a) principal: Nabais, Regina M.
Data de Publicação: 1996
Outros Autores: Malcata, F. Xavier
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6103
Resumo: The firmness of carrot slices was measured at various temperatures for several concentrations of brines in sodium chloride and lactic acid. A model assuming that textural decay is due to irreversible, pseudo first-order enzyme-catalyzed degradation of the carrot cell wall polysaccharides in the presence of two alternative paths for first order enzyme deactivation was fitted to the aforementioned data sets. The physicochemical and statistical significance of the model and fits were evaluated and discussed. The model is useful for predictions of the textural decay based on reasonable physicochemical considerations in a wide range of brine specifications with practical interest.
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spelling Firmness of carrot slices submerged in brines: experimental data and mathematical modelThe firmness of carrot slices was measured at various temperatures for several concentrations of brines in sodium chloride and lactic acid. A model assuming that textural decay is due to irreversible, pseudo first-order enzyme-catalyzed degradation of the carrot cell wall polysaccharides in the presence of two alternative paths for first order enzyme deactivation was fitted to the aforementioned data sets. The physicochemical and statistical significance of the model and fits were evaluated and discussed. The model is useful for predictions of the textural decay based on reasonable physicochemical considerations in a wide range of brine specifications with practical interest.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaNabais, Regina M.Malcata, F. Xavier2011-10-14T15:25:26Z19961996-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6103engNABAIS, Regina M. ; MALCATA, F. Xavier - Firmness of carrot slices submerged in brines: experimental data and mathematical model. Journal of Food Processing and Preservation. ISSN 0145-8892. 20:4 (1996) 295-31410.1111/j.1745-4549.1996.tb00749.xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-26T01:40:16Zoai:repositorio.ucp.pt:10400.14/6103Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:09.300573Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Firmness of carrot slices submerged in brines: experimental data and mathematical model
title Firmness of carrot slices submerged in brines: experimental data and mathematical model
spellingShingle Firmness of carrot slices submerged in brines: experimental data and mathematical model
Nabais, Regina M.
title_short Firmness of carrot slices submerged in brines: experimental data and mathematical model
title_full Firmness of carrot slices submerged in brines: experimental data and mathematical model
title_fullStr Firmness of carrot slices submerged in brines: experimental data and mathematical model
title_full_unstemmed Firmness of carrot slices submerged in brines: experimental data and mathematical model
title_sort Firmness of carrot slices submerged in brines: experimental data and mathematical model
author Nabais, Regina M.
author_facet Nabais, Regina M.
Malcata, F. Xavier
author_role author
author2 Malcata, F. Xavier
author2_role author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Nabais, Regina M.
Malcata, F. Xavier
description The firmness of carrot slices was measured at various temperatures for several concentrations of brines in sodium chloride and lactic acid. A model assuming that textural decay is due to irreversible, pseudo first-order enzyme-catalyzed degradation of the carrot cell wall polysaccharides in the presence of two alternative paths for first order enzyme deactivation was fitted to the aforementioned data sets. The physicochemical and statistical significance of the model and fits were evaluated and discussed. The model is useful for predictions of the textural decay based on reasonable physicochemical considerations in a wide range of brine specifications with practical interest.
publishDate 1996
dc.date.none.fl_str_mv 1996
1996-01-01T00:00:00Z
2011-10-14T15:25:26Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6103
url http://hdl.handle.net/10400.14/6103
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv NABAIS, Regina M. ; MALCATA, F. Xavier - Firmness of carrot slices submerged in brines: experimental data and mathematical model. Journal of Food Processing and Preservation. ISSN 0145-8892. 20:4 (1996) 295-314
10.1111/j.1745-4549.1996.tb00749.x
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell
publisher.none.fl_str_mv Wiley Blackwell
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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