Claim · model-written summary
The accelerated procedures shortened low-moisture browning-rate data collection from over a year to 10 days.
- Taxon
- CABBAGE
Brassica oleracea var. capitatat0 - Outcome
- time required to obtain browning‐rate datae0
- Direction
- reducede0
- Value
- 10 dayse0
- Qualifier
- over a yeare0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim
t0“CABBAGE”
e0“The procedures used reduced the time required to obtain browning‐rate data at low moisture contents from over a year to only 10 days”
Title
FEASIBILITY OF ACCELERATED TESTS FOR BROWNING IN DEHYDRATED CABBAGE
S. MIZRAHI; T. P. LABUZA; M. KAREL Journal of Food Science 1970. doi:10.1111/j.1365-2621.1970.tb01999.x
Other claims from this paper (5)
- Association Activation energy for cabbage browning depended on moisture content.
- Method / resource An equation describing the moisture dependence of browning activation energy was developed.
- Method / resource Equations related cabbage browning rates to moisture content at a given temperature.
- Method / resource Extrapolation by moisture, temperature, or both yielded satisfactory browning predictions.
- Association Variance of extrapolated browning-rate estimates depended on the number of extrapolation points.