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Isolation and Biophysical Study of Fruit Cuticles
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Modeling bleaching of tomato derivatives at subzero temperatures.

Lara Manzocco1, Sonia Calligaris, Maria Cristina Nicoli

  • 1Dipartimento di Scienze degli Alimenti, Università di Udine, via Marangoni 97, 33100 Udine, Italy. lara.manzocco@dsa.uniud.it

Journal of Agricultural and Food Chemistry
|February 16, 2006
PubMed
Summary
This summary is machine-generated.

A new model predicts tomato bleaching rates at freezing temperatures. This model accounts for tomato concentration and storage temperature, improving predictions beyond the standard Arrhenius equation.

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Physical Chemistry

Background:

  • Color degradation (bleaching) in tomato products during frozen storage is a significant quality issue.
  • Traditional models like the Arrhenius equation often fail to accurately predict bleaching rates at subzero temperatures due to complex physical and chemical changes.

Purpose of the Study:

  • To develop a predictive model for the rate of bleaching in tomato derivatives stored at subzero temperatures (-30 to 0°C).
  • To investigate the influence of tomato concentration and physical state on the temperature dependence of the bleaching rate.

Main Methods:

  • Freeze-drying tomato puree and equilibrating it at various solid fractions.
  • Monitoring tomato color changes over 18 months of storage at controlled subzero temperatures.
  • Analyzing the temperature dependence of bleaching rates and developing a modified Arrhenius equation.

Main Results:

  • The bleaching rate's temperature dependence was not accurately described by the standard Arrhenius equation.
  • Phenomena like ice crystallization and altered oxygen solubility complicated the reaction kinetics.
  • A modified Arrhenius equation, incorporating tomato concentration, successfully predicted bleaching rates across the tested temperature range.

Conclusions:

  • Tomato concentration significantly impacts the temperature dependence of bleaching, altering kinetic parameters.
  • A validated mathematical model using concentration and storage temperature can accurately predict tomato bleaching rates under freezing conditions.
  • This research provides a more robust tool for predicting the shelf-life and quality of frozen tomato products.