Effect of Temperature Fluctuations on Energy Consumption and Quality Changes of Palletized Foods in Frozen Storage

2015 ◽  
pp. 294-307 ◽  
Author(s):  
W. Moleeratanond ◽  
A. Kramer ◽  
B. H. Ashby ◽  
W. A. Baily ◽  
A. H. Bennet
Keyword(s):  
Energy Consumption ◽  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Effect Of Temperature ◽  
Quality Changes

scholarly journals Quality changes kinetics of apple tissue during frozen storage with temperature fluctuations

2018 ◽  
Vol 92 ◽  
pp. 165-175 ◽  
Author(s):  
V. Vicent ◽  
F.T. Ndoye ◽  
P. Verboven ◽  
B.M. Nicolaï ◽  
G. Alvarez
Keyword(s):  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Quality Changes ◽  
Apple Tissue ◽  
Kinetics Of

Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage

2021 ◽  
pp. 108201322110598
Author(s):  
Victor Vicent Matabura
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Quality Data ◽  
Drip Loss ◽  
Order Kinetic ◽  
Quality Changes ◽  
Water Displacement ◽  
Green Beans

The quality of vegetables during frozen storage and distribution chain is affected by fluctuating temperature regimes. The temperature variations influence ice-water displacement due to ice crystal growth and ice-sublimation. Hence, the description of quality changes of frozen vegetables during temperature fluctuations is indispensable in the frozen food industry. In this context, frozen carrots and green beans were stored under four different temperatures: −8 °C ± 3 °C, −12 °C ± 3 °C, −18 °C ± 3 °C and −23 °C ± 3 °C for 12 months. In each storage condition, two different partitions were created to achieve different amplitudes of temperature fluctuations, namely low (±0.3 °C) and large (±2 °C). The evolution of frost forming and drip loss in green beans and carrots were analysed in addition to the changes of ascorbic acid in green beans. The results indicated that high mean storage temperature and large amplitude of fluctuation significantly affect the quality indicators. The quality data for drip loss and ascorbic acid were fitted to a first-order kinetic model. An Arrhenius model was applied to describe the temperature dependency by incorporating the temperature fluctuation scenarios. A simplified physical model was used to simulate frost formation during frozen storage in green beans and carrots. Finally, the models were validated using the data collected at −18 °C and −12 °C with low and large amplitudes of fluctuation.

Comparing two start up strategies and the effect of temperature fluctuations on the performance of mainstream anammox reactors

Chemosphere ◽  
2018 ◽  
Vol 209 ◽  
pp. 632-639 ◽  
Author(s):  
Guopeng Wang ◽  
Dong Zhang ◽  
You Xu ◽  
Yu Hua ◽  
Xiaohu Dai
Keyword(s):  
Temperature Fluctuations ◽  
Effect Of Temperature ◽  
Start Up
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