Abstract

Food product quality is influenced by many factors during storage, transportation and marketing. The objective of this research was to develop mathematical models to describe the influence of temperature abuse on quality change in a conduction heat transfer food. The mathematical equations used include first-order rate expressions for change in the quality parameter, temperature dependence by the Arrhenius equation and heat conduction in standard geometries. The results of the investigation are presented in the form of charts with the quality change ratio presented as a function of Fourier Number at various magnitudes of a dimensionless number containing the activation energy constant and the initial temperature difference between the product and the environment.

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