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Advisor(s)
Abstract(s)
Colour changes in thermally treated cupuaƧu (Theobroma grandiflorum) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80ā115 Ā°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 cupuaƧu puree
Description
Keywords
CupuaƧu Kinetics Pasteurization Total colour difference Tristimulus colorimeter
Citation
SILVA, Filipa M. ; SILVA, Cristina L. M. Silva - Colour changes in thermally processed cupuaƧu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 34, n.Āŗ 1 (1999), p. 87ā94
Publisher
Wiley Blackwell