Abstract
ABSTRACTTemperature fluctuations of frozen foods are of influence on frozen food quality. Prediction of quality changes under temperature fluctuations is therefore important in assuring high product quality and, by optimizing storage temperature, in conserving energy. This study is focused on applying kinetic models in analyzing Time‐Temperature‐Tolerance (TTT) data for frozen food storage and investigating the potential for use of kinetic parameters to describe quality degradation in frozen foods.Based on theoretical considerations, quality life and activation energy are related by the equation:ln tQ= ln B+Ea/R· 1/Twhere B is a function of the pre‐exponential of Arrhenius equation, initial and end point quality magnitude.Reasons for some TTT data to deviate from this relationship are: Different standards for measuring quality lives of different storage temperatures or experiments. Negative effect of temperature. Variations in initial or final quality magnitudes for a given experiment. Variations in packaging material and other factors influencing the quality magnitude or mode. ITT experiments are suitable approaches for obtaining activation energy constants, although they are not applicable for determination of reaction order and rate constant. When dealing with overall quality life of several contributing factors, quality life for each component is needed to get a better description. Quality changes in terms of fraction of initial quality magnitude retained can be described by quality life, activation energy, temperature history and the constant, α= CtQ/C0.
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