Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6553
Título: Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
Autor: Silva, Filipa M.
Silva, Cristina L. M.
Palavras-chave: Cupuaçu
Kinetics
Pasteurization
Total colour difference
Tristimulus colorimeter
Data: 1999
Editora: Wiley Blackwell
Citação: SILVA, Filipa M. ; SILVA, Cristina L. M. Silva - Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 34, n.º 1 (1999), p. 87–94
Resumo: Colour changes in thermally treated cupuaçu (Theobroma grandiflorum) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80–115 °C were performed and colour was measured by a tristimulus colorimeter. At each temperature total colour difference (TCD*) increased and normalized L* decreased with processing time, both following a power law model. The power of the model was temperature-dependent and described by the Arrhenius law. To estimate the model constants, a one-step non-linear regression was performed on all data. Activation energies of 31 and 36 kJ/mol were determined for TCD* and normalized L*, respectively. These results should prove useful in the design of pasteurization processes which minimize colour changes in cupuaçu puree
Peer review: yes
URI: http://hdl.handle.net/10400.14/6553
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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