Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100599 |
Resumo: | Abstract Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased. |
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Food Science and Technology (Campinas) |
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Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storageCarrotdehydrofreezingβ-carotenekineticAbstract Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100599Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.70220info:eu-repo/semantics/openAccessTUMER,EmreTULEK,Yahyaeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100599Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
title |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
spellingShingle |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage TUMER,Emre Carrot dehydrofreezing β-carotene kinetic |
title_short |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
title_full |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
title_fullStr |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
title_full_unstemmed |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
title_sort |
Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage |
author |
TUMER,Emre |
author_facet |
TUMER,Emre TULEK,Yahya |
author_role |
author |
author2 |
TULEK,Yahya |
author2_role |
author |
dc.contributor.author.fl_str_mv |
TUMER,Emre TULEK,Yahya |
dc.subject.por.fl_str_mv |
Carrot dehydrofreezing β-carotene kinetic |
topic |
Carrot dehydrofreezing β-carotene kinetic |
description |
Abstract Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100599 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100599 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.70220 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126332070789120 |