Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30–40°C

Kinetics of ascortic acid loss as a function of storage temperature (30, 35 and 40 o C) and water activity of intermediate moisture pineapple slices at a w of 0.92, 0.95 and 097 was modelled. Loss was faster at higher a w but storage temperatures of 30-40 o C had little effect at the same a w , Coulour changes were larger than flavour changes. Spoilage was only a problem at high a w