Authors:O. Bilgin, H. Orak, K. Korkut, İ. Başer, A. Orak, and A. Balkan
acids. TS 4664, EN ISO 5508. Turkish Standards Institute Publications, Ankara.
AOAC 1990. Official methods of analyses, food compositions; additives, natural contaminants (15th ed; 983.22 saccharides (major) in corn
Authors:M. Conceição, A. Melo, N. Narain, I. Santos, and A. Souza
The thermogravimetric procedures applied to quality control of foods attain the global analysis of quality of the product,
through the determination of quality parameters and the thermal stability of products. The kinetic parameters such as order
of reaction, apparent activation energy, pre-exponential factors and the thermal decomposition rate constant were determined
for the samples of corn and its derivatives by applying isothermal thermogravimetry, utilizing the Arrhenius law. This method
presented excellent results as verified with the coherence and data adjustment. The rate constant values showed the expected
performance from the chemical point of view.
Sliced peppers can be stored at 4.5 °C without chilling injury. At 8 °C 7 days shelf-life was achieved in active MAP, at 4.5 °C 7 days also in passive MAP. At 8 °C the development of a slight off-flavour was observed from day 7 th in the passive MAP. Washing in chlorinated water was more efficient for the reduction of
than flash washing in warm water, which reduced the spoilage efficiently. The growth of
was limited to the first 3 days of chilled storage at 4.5–8 °C in all samples and a slight decrease was observed up to day 10, indicating the likelihood of a competitive inhibition effect of the spoilage microbiota. In case of storage at 1.5 °C the sensory properties of blanched vacuum packed corn on the cob were acceptable for more than 30 days. The shelf-life is limited by safety considerations, toxin formation of the psychrotrophic
due to the higher temperatures in the distribution chain might occur. Efficient pre-cooling delays the spoilage.