Sorption behavior and glass transition of frozen parsley were investigated in order to study the physical modifications, represented as state diagram to figure out information about product behavior for storage and supply chain handling. Frozen products may be located in the state diagram in all the possible freezing temperatures to understand the structure state and study feasible corrective actions mainly focused on temperature and solid content. Parsley was totally dehydrated and equilibrated at selected relative humidity. Sorption behavior was evaluated by saturated salt slurry method and sorption isotherm fitting, while solid components in terms of mass fraction were investigated by using differential scanning calorimetry. Brunauer–Emmet–Teller (BET) model well fitted with moisture and water activity data (R2 = 0.995, p-level < 0.05). The characteristic ranges of stability, in terms of system mobility and physical modification, are the monolayer values (0.240 water activity; 0.052 kg/kg dry basis) and the critical water activity range (0.424 water activity; 0.078 kg/kg dry basis). Glass transition and melting temperature were used to define parsley state diagram. Different zones figure out a specific physical behavior: depending on solid content and temperature. Unfrozen water was estimated as monolayer BET value 0.84 kg/kg wet basis and extrapolated from state diagram 0.984 kg/kg wet basis. Practical applications: Frozen high-quality product and energy efficiency can be obtained by a correct temperature management. Thermophysical properties of parsley represented in a state diagram are reported in the typical solute and temperature range of freezing process and storage. These data can relate physical structure and temperature, allowing different possible conditions management.

Thermophysical properties of frozen parsley: A state diagram representation / Iaccheri E.; Cevoli C.; Dalla Rosa M.; Fabbri A.. - In: JOURNAL OF FOOD PROCESS ENGINEERING. - ISSN 0145-8876. - STAMPA. - 44:4(2021), pp. e13651.1-e13651.7. [10.1111/jfpe.13651]

Thermophysical properties of frozen parsley: A state diagram representation

Iaccheri E.;Cevoli C.
;
Dalla Rosa M.;Fabbri A.
2021

Abstract

Sorption behavior and glass transition of frozen parsley were investigated in order to study the physical modifications, represented as state diagram to figure out information about product behavior for storage and supply chain handling. Frozen products may be located in the state diagram in all the possible freezing temperatures to understand the structure state and study feasible corrective actions mainly focused on temperature and solid content. Parsley was totally dehydrated and equilibrated at selected relative humidity. Sorption behavior was evaluated by saturated salt slurry method and sorption isotherm fitting, while solid components in terms of mass fraction were investigated by using differential scanning calorimetry. Brunauer–Emmet–Teller (BET) model well fitted with moisture and water activity data (R2 = 0.995, p-level < 0.05). The characteristic ranges of stability, in terms of system mobility and physical modification, are the monolayer values (0.240 water activity; 0.052 kg/kg dry basis) and the critical water activity range (0.424 water activity; 0.078 kg/kg dry basis). Glass transition and melting temperature were used to define parsley state diagram. Different zones figure out a specific physical behavior: depending on solid content and temperature. Unfrozen water was estimated as monolayer BET value 0.84 kg/kg wet basis and extrapolated from state diagram 0.984 kg/kg wet basis. Practical applications: Frozen high-quality product and energy efficiency can be obtained by a correct temperature management. Thermophysical properties of parsley represented in a state diagram are reported in the typical solute and temperature range of freezing process and storage. These data can relate physical structure and temperature, allowing different possible conditions management.
2021
Thermophysical properties of frozen parsley: A state diagram representation / Iaccheri E.; Cevoli C.; Dalla Rosa M.; Fabbri A.. - In: JOURNAL OF FOOD PROCESS ENGINEERING. - ISSN 0145-8876. - STAMPA. - 44:4(2021), pp. e13651.1-e13651.7. [10.1111/jfpe.13651]
Iaccheri E.; Cevoli C.; Dalla Rosa M.; Fabbri A.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/792052
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