HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1255-1262
Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures
Ji-Young Choi1, Hyeon-Jeong Lee1, Jeong-Seok Cho1, Yeong-Min Lee1, Jin-Ho Woo1, Kwang-Deog Moon1,2
1Department of Food Science and Technology, Kyungpook National University, Daegu 41566, Korea, 2Food and Bio-industry Research Institute, Kyungpook National University, Daegu 41566, Korea
ABSTRACT
This study was performed to investigate changes in the quality characteristics and shelf-life of semidried persimmons stored at different temperatures using acceleration experiments. In order to estimate quality changes in the samples, we evaluated the physicochemical properties, microbiological changes, and sensory features of the samples periodically after storage at -20, -10, 0, and 10 ℃. At all storage temperatures, CIE L*a*b* values decreased significantly. Based on the results of this study, regression equations are set up. L* had the highest correlation and were therefore used to determine quality factor. The activation energy, which was calculated using the Arrhenius equation, was found to be 12.98 kcal/mol, and the Q10-values were 3.81, 2.07, and 2.06 at -20 to -10 ℃,-10 to 0 ℃, and 0 to 10 ℃, respectively. Therefore, the expected expiration dates of the semidried persimmons were estimated to be 203.83, 53.46, 22.00, and 8.71 days at -20, -10, 0, and 10 ℃.
KEYWORD
Semidried persimmons, Quality factor, Q10-value, Shelf-life, Arrhenius equation
Food Science and Biotechnology 2017 ; 26(5): 1255-1262
List