Rose hip is of great interest among food manufacturers and consumers because it contains compounds that give it a high antioxidant capacity. To determine the effect of the frozen storage process over the vitamin C content, total phenols, antioxidant capacity, linolenic acid, linoleic acid, and other properties, rose hip pulp was stored at –5°C, –10°C, –15°C and –20°C. Also, the temperature of –18°C was considered in order to verify differences between the predicted and experimental rates at this commercial storage condition. The kinetics were modeled using the Weibull model, and their rates were correlated with the temperature using the log-logistic model. Results showed that vitamin C, total phenols content, antioxidant content, and linoleic decreased while frozen. The degradation of vitamin C in rose hip pulp during frozen storage was lower than the degradation rate of the total phenols and the antioxidant capacity, respectively. Shelf life of frozen rose hip pulp was established to be 329.8 days at –18°C.

中文翻译：

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冷藏过程中玫瑰果浆的动力学劣化和货架期

玫瑰果在食品制造商和消费者中引起了极大的兴趣，因为它含有的化合物具有很高的抗氧化能力。为了确定冷冻储存过程对维生素C含量，总酚，抗氧化能力，亚麻酸，亚油酸和其他特性的影响，玫瑰果浆的储存温度为–5°C，–10°C，–15°C C和–20°C。另外，考虑到–18°C的温度，以验证在这种商业存储条件下预测速率与实验速率之间的差异。使用Weibull模型对动力学进行建模，并使用对数逻辑模型将其速率与温度关联。结果表明，冷冻时维生素C，总酚含量，抗氧化剂含量和亚油酸含量降低。冷藏过程中玫瑰果浆中维生素C的降解率分别低于总酚的降解率和抗氧化能力。冷冻玫瑰果浆在–18°C下的保质期确定为329.8天。