Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6910
Título: Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp
Autor: SILVA, Filipa M.
Sims, Charles
Balaban, Murat O
Silva, Cristina L. M.
Palavras-chave: Flavour
Aroma
Cupuaçu
Pasteurisation
kinetics
Data: 2000
Editora: Wiley
Citação: SILVA, FIlipa M....[et al] - Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp. Journal of the Science of Food and Agriculture. ISSN 0022-5142. Vol. 80, (2000), p. 783-787
Resumo: Changes in `fresh' and `cooked-notes' during thermal treatment of cupuacËu (Theobroma grandi¯orum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70±98°C were carried out and a non-linear regression was performed to all data to estimate kinetic parameters. `Fresh' and `cooked-notes' change followed simple ®rst-order (Ea=78±82kJ mol ÿ1, z =30±31°C) and reversible ®rst order (Ea=80±85kJ mol ÿ1) kinetics, respectively. Although `cookednotes' were linearly correlated with `fresh-notes' (R2=0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6910
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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