Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/324965
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigopt_BR
dc.titleLimit Growth Of Ice Crystals Under Different Temperature Oscillations Levels In Nile Tilapiaen
dc.contributor.authorGutiérrezpt_BR
dc.contributor.authorMirko Salomon Chávez; Oliveirapt_BR
dc.contributor.authorCintia Melgaço de; Melopt_BR
dc.contributor.authorFernanda Ramos; Silveira Júniorpt_BR
dc.contributor.authorVivaldopt_BR
unicamp.authorUniversidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Campinas SP, Brazilpt_BR
dc.subjectFreezingen
dc.subjectRecrystallizationen
dc.subjectCold Chainen
dc.subjectTemperature Oscillationsen
dc.description.abstractThe degenerative effect of temperature fluctuations during storage time is a critical condition that needs to be quantitatively characterized in products where drip losses are appreciable. In this work, real storage conditions were reproduced using freezers modified to cause 3 levels of temperature fluctuation (± 0, ± 3, ± 5; ± 7) during storage of Tilapia (Oreochromis sp), at temperature of –18 °C. The fast frozen tilapia muscle (freezing cabinet) was chosen to quantify the growth of ice crystals according to temperature fluctuations. The identification of crystals in the optical microscope as well as histological treatments and measurements using specific software has shown that the growth of ice crystals in the first days of storage follows an asymptote, whose final value is conditioned only by the level of temperature fluctuations regardless of initial diameter, which begins storage. It has also been found that the growth of crystals formed during rapid freezing rapidly develops according to temperature fluctuations to which the product has been subjected. This work also identified statistically significant differences in the equivalent diameter of crystals formed at the four proposed levels of temperature fluctuation with significance level of p < 0.05.en
dc.relation.ispartofFood Science and Technology (Campinas)pt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.date.issued2017pt_BR
dc.identifier.citationFood Science And Technology (campinas). Sociedade Brasileira De Ciência E Tecnologia De Alimentos, p.pt_BR
dc.language.isoInglespt_BR
dc.rightsabertopt_BR
dc.sourceScielopt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.idScieloS0101-20612017005008103pt_BR
dc.identifier.urlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005008103pt_BR
dc.date.available2017-08-30T17:38:01Z-
dc.date.accessioned2017-08-30T17:38:01Z-
dc.description.provenanceMade available in DSpace on 2017-08-30T17:38:01Z (GMT). No. of bitstreams: 1 S0101-20612017005008103.pdf: 1704089 bytes, checksum: b6703e7a5fcbfcbfef6dc066dd634fda (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324965-
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