@article{Giannakourou2003,

title = {Kinetic modelling of Vitamin C loss in frozen green vegetables at variable storage conditions},

author = {M.C. Giannakourou and PS. Taoukis},

doi = {10.1016/S0308-8146(03)00033-5},

year  = {2003},

date = {2003-10-01},

journal = {Food Chemistry},

volume = {83},

pages = {33-41},

abstract = {A systematic kinetic study of l-ascorbic acid loss of four green vegetables was conducted in the temperature range of freezing storage. The temperature-dependence of vitamin C loss in the −3 to −20 °C range was adequately modelled by the Arrhenius equation and activation energy ranged from 98 to 112 kJ/mol for the four frozen green vegetables. The developed models were validated in fluctuating time–temperature conditions, in order to establish their applicability in the real marketing path of the commercial products. Based on the models, the nutritional level can be estimated, at any point of the freezing chain, when the full time–temperature history is available. Comparison among different green vegetables showed that the type of plant tissue significantly affects the rate of vitamin C loss. Frozen spinach was found to be the most susceptible to vitamin C degradation, peas and green beans demonstrated a moderate retention, whereas okra exhibited a substantially lower loss rate.},

keywords = {Arrhenius, Distribution, Frozen vegetables, shelf life},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2001b,

title = {Applicability of the intelligent Shelf Life Decision system for control of nutritional quality of frozen vegetables},

author = {M.C. Giannakourou and K. Koutsoumanis and E. Dermesonlouoglou and PS. Taoukis},

doi = {10.17660/ActaHortic.2001.566.34},

year  = {2001},

date = {2001-10-10},

journal = {Acta Hort},

volume = {566},

pages = {275-280},

abstract = {The final quality of optimally processed frozen food products depends on the temperature conditions of storage, handling and distribution, that often deviate from recommended. Despite the stability accomplished by proper frozen storage, the loss of nutritional parameters, such as Vitamin C for green vegetables is significant, due to the improper temperature conditions from its manufacture to the final consumption. The necessary constant monitoring and control of the real chill chain is achieved by Time Temperature Integrators(TTI) and can help the determination of the shelf-life of such products. The intelligent Shelf Life Decision System (SLDS), which aims at the optimization of the stock-rotation policy, integrates predictive kinetic models of food spoilage, data on initial vitamin C content of different batches of frozen vegetables, and the capacity to obtain the full temperature history of the food product with TTI. This effective chill chain management tool leads to a narrower distribution of nutritional quality at consumption time, reducing the probability of products consumed past shelf life end.},

keywords = {ascorbic acid, Frozen vegetables, Monte Carlo simulation, SLDS, TTI},

pubstate = {published},

tppubtype = {article}

}