@article{Tsironi2009,

title = {Shelf life modelling of frozen shrimp at variable temperature conditions},

author = {T. Tsironi and E. Dermesonlouoglou and M. Giannakourou and P. Taoukis},

doi = {10.1016/j.lwt.2008.07.010},

year  = {2009},

date = {2009-10-08},

journal = {LWT- Food Science and Technology},

volume = {42},

pages = {664-671},

abstract = {The objective of this study was to investigate the effect of variable storage conditions on shelf life and quality characteristics of frozen shrimp. Colour change measured both instrumentally and visually was modelled by apparent zero order equations and showed high dependence on temperature. TVB-N and TMA values increased with storage time and were modelled with apparent first order equations. Taste and overall acceptability scores of frozen shrimp had high correlation with TVB-N and TMA values. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation and activation energy ranged from 118 to 156 kJ/mol for the different indices measured. The developed models were validated in fluctuating time–temperature conditions in order to establish their applicability in the real cold chain.},

keywords = {Arrhenius, Cold chain, Frozen shrimp, Kinetic modelling},

pubstate = {published},

tppubtype = {article}

}

@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{Giannakourou2002b,

title = {Application of a TTI-based distribution management system for quality optimisation of frozen vegetables at the consumer end},

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

doi = {10.1111/j.1365-2621.2003.tb14140.x},

year  = {2002},

date = {2002-10-12},

journal = {J.Food Sci},

volume = {68},

issue = {1},

pages = {201-209},

abstract = {The applicability of Time Temperature Integrators (TTI) for frozen chain management was assessed. Shelf life kinetics indices of frozen green peas and white mushrooms and response kinetics of suitable enzymatic TTI were used to confirm the monitoring effectiveness of TTI, in a controlled field test with 200 products. Comparison to actual measurements of quality indices showed that TTI response provides a reliable indication of the relative quality status of the products. The potential of Least Shelf-Life First Out (LSFO) system, a TTI based management system for frozen product distribution and stock rotation, was demonstrated by Monte Carlo technique that showed consistent, acceptable quality and minimization of rejected products at the consumer end.},

keywords = {Arrhenius, chain  management, frozen, shelf life, TTI  (Time  Temperature  Integrators)},

pubstate = {published},

tppubtype = {article}

}