Shelf-life modelling of ready-to-eat coconut

dc.contributor.authorMilena Sinigaglia
dc.contributor.authorMaria R. Corbo
dc.contributor.authorDaniela D' Amato
dc.contributor.authorDaniela Campaniello
dc.contributor.authorClelia Altieri
dc.date.accessioned2014-05-19T06:26:22Z
dc.date.available2014-05-19T06:26:22Z
dc.date.issued2003
dc.description.abstractIn this research the possible use of coconut as raw material to produce ready-to-eat fruit was investigated. The development of spoilage micro-organisms in packaged cut coconut stored at 4, 12, 21 and 24 C was monitored. Spoilage of minimally processed coconut was correlated with high levels of mesophilic bacteria and was strongly dependent on temperature; however the modified atmosphere, created by respiration of the fruit when contained under a film barrier, could be fundamental to the determination of the product’s shelf-life. The shelf-life of the product was kinetically modelled in order to check the effects of storage temperature and to assess the microbial indices most relevant for hygiene and quality of the product. Our results suggest that mathematical modelling could allow manufactures to rely on more objective parameters to determine the shelf-life of their products.en_US
dc.identifier.citationInternational Journal of Food Science and Technology 2003, 38, 547–552en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1453
dc.language.isoenen_US
dc.subjectPredictive modellingen_US
dc.subjectready-to-eat fruiten_US
dc.subjectSerratia rubideaen_US
dc.subjectshelf-lifeen_US
dc.subjectspoilageen_US
dc.subjectstorage temperatureen_US
dc.titleShelf-life modelling of ready-to-eat coconuten_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
shelf life modelling of ready to eat coconut.pdf
Size:
214.05 KB
Format:
Adobe Portable Document Format
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:

Collections