Publicação

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

Detalhes bibliográficos
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.
Autores principais:	Nabais, Regina M.
Outros Autores:	Malcata, F. Xavier
Ano:	1996
País:	Portugal
Tipo de documento:	artigo
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade Católica Portuguesa
Idioma:	inglês
Origem:	Veritati - Repositório Institucional da Universidade Católica Portuguesa

Descrição
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.