An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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=S0101-20612019000300567 |
Resumo: | Abstract Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. In this work, an empirical mathematical model derived from the Arrhenius equation was proposed, since in previous publications it was shown that there is a direct relation between the growth of ice crystals and the temperature oscillations that occur during the storage of frozen products. Equivalent diameter data of ice crystals obtained from the storage of frozen Tilapia analyzed in the optical microscope was used as a database for the formulation of the empirical model. The developed model was acceptable to predict ice crystal growth during recrystallization in frozen Tilapia samples and had the advantage of being simple and robust enough to estimate this growth in the flotation range from -18 to -11 °C After the first 30 days of storage. The average equivalent diameter (Deq) values predicted by the model indicated that the model provides a satisfactory description of the growth of the crystals with R2 equal to 0.930. |
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Food Science and Technology (Campinas) |
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An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditionsempirical modelArrhenius modelrecrystallizationtemperature oscillationsAbstract Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. In this work, an empirical mathematical model derived from the Arrhenius equation was proposed, since in previous publications it was shown that there is a direct relation between the growth of ice crystals and the temperature oscillations that occur during the storage of frozen products. Equivalent diameter data of ice crystals obtained from the storage of frozen Tilapia analyzed in the optical microscope was used as a database for the formulation of the empirical model. The developed model was acceptable to predict ice crystal growth during recrystallization in frozen Tilapia samples and had the advantage of being simple and robust enough to estimate this growth in the flotation range from -18 to -11 °C After the first 30 days of storage. The average equivalent diameter (Deq) values predicted by the model indicated that the model provides a satisfactory description of the growth of the crystals with R2 equal to 0.930.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300567Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.31717info:eu-repo/semantics/openAccessGUTIÉRREZ,Mirko Salomón ChávezARAÚJO,Luciares Costa deSILVEIRA JÚNIOR,Vivaldoeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300567Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
title |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
spellingShingle |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions GUTIÉRREZ,Mirko Salomón Chávez empirical model Arrhenius model recrystallization temperature oscillations |
title_short |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
title_full |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
title_fullStr |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
title_full_unstemmed |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
title_sort |
An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions |
author |
GUTIÉRREZ,Mirko Salomón Chávez |
author_facet |
GUTIÉRREZ,Mirko Salomón Chávez ARAÚJO,Luciares Costa de SILVEIRA JÚNIOR,Vivaldo |
author_role |
author |
author2 |
ARAÚJO,Luciares Costa de SILVEIRA JÚNIOR,Vivaldo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
GUTIÉRREZ,Mirko Salomón Chávez ARAÚJO,Luciares Costa de SILVEIRA JÚNIOR,Vivaldo |
dc.subject.por.fl_str_mv |
empirical model Arrhenius model recrystallization temperature oscillations |
topic |
empirical model Arrhenius model recrystallization temperature oscillations |
description |
Abstract Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. In this work, an empirical mathematical model derived from the Arrhenius equation was proposed, since in previous publications it was shown that there is a direct relation between the growth of ice crystals and the temperature oscillations that occur during the storage of frozen products. Equivalent diameter data of ice crystals obtained from the storage of frozen Tilapia analyzed in the optical microscope was used as a database for the formulation of the empirical model. The developed model was acceptable to predict ice crystal growth during recrystallization in frozen Tilapia samples and had the advantage of being simple and robust enough to estimate this growth in the flotation range from -18 to -11 °C After the first 30 days of storage. The average equivalent diameter (Deq) values predicted by the model indicated that the model provides a satisfactory description of the growth of the crystals with R2 equal to 0.930. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-01 |
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=S0101-20612019000300567 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300567 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.31717 |
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.39 n.3 2019 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 |
_version_ |
1752126325130264576 |