Abstract
The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 °C. The activation energy value and the chemical reaction rate constant enabled the construction of kinetic models, which helped to estimate the direction and rate of changes. Moreover, the activation energy (Ea) of the quality parameters was used to determine the sequence of their vulnerability during storage. The value of activation energy corresponding to temperature changes resulted in the following order of susceptibility of the quality parameters: ΔC > ΔE ≈ water activity > texture parameters > pH > colour > sensory parameters > rheological parameters. The research showed limited applicability of the mathematical models for estimation of quality parameters referring to spreadable processed Gouda cheese.
Highlights
For more than one hundred years processed cheese has been a well-known food item produced in the processes of pasteurisation or sterilisation
The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 °C
The activation energy value and the chemical reaction rate constant enabled the construction of kinetic models, which helped to estimate the direction and rate of changes
Summary
For more than one hundred years processed cheese has been a well-known food item produced in the processes of pasteurisation or sterilisation. As far as processed cheese is concerned, during storage we can observe major changes in its aroma and flavour (BK Giulini GmbH-BU-FOOD/BLDAIRY, 2012; Singh et al, 2009), colour (Kapoor and Metzger, 2008; Weiss et al, 2015) and consistency (Bunka et al, 2008). Food science successfully and broadly uses the Arrhenius equation for the modelling of time and temperature dependences. The Arrhenius equation has been used for the modelling of changes in selected features of food products resulting from exposure to high and low temperatures (Zanoni et al, 2007) and for the specific rate of growth of the microorganisms which cause the rotting of minced beef (Limbo et al, 2009)
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