Journal of Food Science · 2003 · 44 citations · 14 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFood ProcessingFruit ScienceFruit PreservationFruit QualityFruit Quality EvaluationFruit StorageFruit TextureTexture PreservationExponential DecayExponential Decay ModelsFirmnessFruit SofteningFruit Texture AnalysisModified Atmosphere Storage Effects On TextureRate ConstantsTextural Properties
ABSTRACT: Texture and microstructure of fresh‐cut Golden delicious apples were studied during modified atmosphere storage. Softening could be prevented during several wk under oxygen restrictive environments. Initial 100% N 2 ‐atmospheres and the use of bags with a permeability of 15 cm3 O 2 /m2·bar·24h preserved cell structure from collapsing, thus being the best conditions to maintain the original texture of apples. First‐order kinetics fitted data with high accuracy. Firmness could be described by a simple 1st‐order model with rate constants of 6.3 × 10 ‐3 to 8.9 × 10 ‐3 d ‐1 . Hardness, cohesiveness, gumminess, and chewiness also followed an exponential decay that could be modeled from fractional conversion kinetics.
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Food preservation by hurdle technology
L. Leistner, L.G.M. Gorris · Trends in Food Science & Technology · 1995 · 678 citations · Full text
Microentrapment of Lactobacilli in Calcium Alginate Gels
T.-Y. Sheu, R.T. Marshall · Journal of Food Science · 1993 · 275 citations