Kinetic models applied to quality change and shelf life prediction of kiwifruits

Luo, Zhongwei; Wang, Aichen; Gu, Xin; Lv, Zhenzhen

doi:10.1016/j.lwt.2020.110610

Cited by 43 publications

(34 citation statements)

References 34 publications

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“…The Arrhenius equation, combined with the kinetic model, is widely used to predict the shelf life of food [ 36 ], however, the temperatures over which the equation applies are of limited range [ 37 ]. Most of the models consider only one or two quality indicators and fail to account for the true internal reactions, however, it is difficult to control the accuracy of a model with more parameters.…”

Section: Discussionmentioning

confidence: 99%

Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method

Zhao

Lin

et al. 2022

Animals

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The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R2) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol−1. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork.

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Section: Discussionmentioning

confidence: 99%

Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method

Zhao

Lin

et al. 2022

Animals

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“…It is an established and reliable technique that has been used to predict quality changes in various food products, including almonds ( Ciftci and Ozilgen, 2019 ), walnuts ( Vinson and Cai, 2012 ; B. Zhang, Zheng, Zhou, Huang and Wang, 2016 ), soybean ( Kong and Chang, 2009 ), various fruit ( Aamir et al, 2013 ; Lin and Tiejin, 2001 ; Pereira et al, 2006 ; W. Zhang, Luo, Wang, Gu and Lv, 2021 ), hazelnuts ( Özdemir and Devres, 2000 ), and many other commodities ( Ayustaningwarno et al, 2020 ; Song et al, 2019 ). No kinetic models have been developed for pecans, despite pecan nutmeats being perishable, and despite the fact that they rank third among tree nuts in area under production in the U.S. – only almond and pistachio have larger production areas ( NASS, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Pecan color change during storage: Kinetics and Modeling of the Processes

Prabhakar

Bock

Kerr

et al. 2022

Current Research in Food Science

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Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time are major factors contributing to color deterioration of the nutmeats. Kinetic models have long been employed to provide insights into the physical and chemical changes in food systems; however, no kinetic model has been developed describing the color changes of pecan nutmeats during storage. The objective of this research was to determine the effect of temperature, RH and storage time on pecan nutmeat color change. Pecan nutmeats of three commercially important cultivars (Stuart, Pawnee and Desirable) were subjected to different temperatures (20, 30 and 40 °C) and RH conditions (30, 50, 75% and 80%) for up to 450 days in simulated storage. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Additionally, the USDA pecan color rating scale was digitized to encourage its use among researchers. It was observed that the change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. The value of the reaction constants ranged from 0.010 to 1.315 day −1 . An Arrhenius model was used to estimate the activation energy (E a ) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters, with illustrations of the resulting pecan color ( https://tinyurl.com/uspecans ). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions of temperature and RH, and duration of storage. Although the study used cultivars Stuart, Pawnee and Desirable, the results likely have more general applicability to other cultivars too.

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“…Kinetic models have been used to define the quality changes in any fresh produce including the external quality attributes like color and firmness, and internal qualities like acids, sugars, pigments, and so forth. Different mathematical models were projected in the kinetic modeling and some other characteristics of kinetic parameters were found like the rate of the reaction (Zhang, Luo, Wang, Gu, & Lv, 2021). The empirical modeling based on the rate of the reaction including zero-order kinetic models, first-order kinetic model, and higher was widely applied on different fresh produce (Remini et al, 2015;.…”

Section: Introductionmentioning

confidence: 99%

“…Error bars represent SD of the mean values ± SD was selected to describe the color index kinetics in all treatments.Both models were used to fit the kinetics changes of total color difference and hue data during storage. For all color indices, the reaction rate k increased with the increase of temperature of all model reactionsRemini et al, 2015;Zhang, Luo, et al, 2021). The negative values of k represented the reduction in hue, where the positive values denoted for the increase of total color change and color index values of tomato during storage (Table…”

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confidence: 99%

Quality changes kinetic of tomato during transportation and storage

Al-Dairi

Pathare

Al-Yahyai

2021

J Food Process Engineering

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Kinetic models were performed to investigate the quality changes of tomatoes. The samples were transported from three different distances (100, 154, and 205 km), and then stored at a temperature of 10 and 22 C. Physical (weight loss, color, and firmness), chemical (titratable acidity (TA), total soluble solids (TSSs), sugar/acid ratio, and pH), and nutritional (total lycopene and carotenoids) quality parameters of tomato were measured for 12 days of storage. Transportation of tomatoes from the longdistance transportation and storage at 22 C resulted in a higher increase in weight loss, redness, color index, total lycopene, and carotenoids, and a higher decrease in firmness, color lightness, TA, and so forth. The results showed that the quality changes were well described by the zero-order kinetic model (with a coefficient of determination R 2 = values of .9993-.8400). Weight loss, total lycopene, and carotenoids were adequately fitted with the zero-order kinetic model, where TSSs and most firmness experimental values were successfully fitted with the first-order kinetic model. In all cases, the reaction rate constant (k) was higher at 22 C storage temperature compared to storage at 10 C. To validate the appropriateness of the selected models, weight loss, firmness, some color parameters, TA, and total lycopene were taken as examples. All the experimental and predicted data showed a strong agreement. Overall, the results of this study could help the distributors, processors, and consumers to identify the storage time and the ideal edible time. Practical applicationsThe practical application obtainable from our research is the classification of fresh produce based on their maturity stage is required to select the suitable packaging with high strength material during long-distance transportation. Also, the practical objective of the study is to improve refrigeration storage condition of tomato or many other fresh produce after transportation in the industrial field to maintain its quality attributes for long time. In particular, the proposed study establishes the correlation between transport distance, storage temperature, and duration and the quality attributes of tomato to obtain a mathematical model to predict the quality changes during storage and to assess the effect of transport distance on tomato. The knowledge of such type of data can help to develop an advanced supply chain strategies like transporting, storage, and routing policies.

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Kinetic models applied to quality change and shelf life prediction of kiwifruits

Cited by 43 publications

References 34 publications

Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method

Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method

Pecan color change during storage: Kinetics and Modeling of the Processes

Quality changes kinetic of tomato during transportation and storage

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