MANAGING QUALITY CHANGES OF GREEN BEANS AND CARROTS ALONG STORAGE WITH TEMPERATURE FLUCTUATIONS

摘要

Freezing and succeeding frozen storage is one of the most efficient methods to preserve vegetables quality.rnHowever, frozen vegetables are often subjected to fluctuating temperatures due to poor cold chain control,rnleading to ice recrystallization and sublimation thus producing quality losses.rnThis work aims to assess the relevant quality parameters: frost formation, drip loss and vitamin C levelsrnduring 12 months of frozen storage with temperature fluctuations. Here, frozen green beans and carrots werernstored in four different freezers: -8 ± 3, -12 ± 3, -18 ± 3 and -23 ± 3 ℃. In each freezer, two compartmentsrnwere formed to achieve different amplitudes of fluctuation: ± 0.1 and ± 2 ℃. To incorporate the qualityrnevolution kinetics, the experimental data were fitted to afirst order quality kinetics and predict therntemperature dependency using Arrhenius model.