Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3), 939-944
- https://doi.org/10.1111/j.1365-2621.1983.tb14935.x
Abstract
Storage stability of intermediate moisture apples was studied as a function of storage temperature and water activity. The criteria for storage stability was based on 3 quality factors: nonenzymatic browning reactions, vitamin C degradation and microbial growth. Analysis of kinetic data suggested a zero order reaction for nonenzymatic browning and a 1st-order reaction for vitamin C degradation. The effect of temperature on the rate constant followed the Arrhenius relationship. Based on this study, it was not possible to generate a kinetic model for microbial growth. Growth/no growth regions based on temperature and water activity were identified.Keywords
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