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Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

2007Journal article Open access
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dc.contributor.authorCruz, Rui M.S.
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-11T21:21:28Z
dc.date.available2010-10-11T21:21:28Z
dc.date.issued2007
dc.description.abstractWatercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted changes of the green colour (an parameter) at a higher rate (Pb0.05), when compared with the heat blanching processes. No significant differences (PN0.05) were detected between heat and thermosonication blanching processes in terms of the colour parameters Ln, bn and TCD changes. In both treatments, a fractional first order model fitted well the experimental data for Ln, an and bn (RH 2 =0.99; RTs 2 =0.99) and TCD (RH 2 =0.92; RTs 2 =0.96) colour parameters. The chlorophylls content showed no significant differences (PN0.05) between thermally treated and thermosonicated watercress samples. The present findings will help to evaluate the effectiveness of thermosonication as a novel process to replace the classical heat treatment.por
dc.identifier.citation"Innovative food science and emerging technologies". ISSN 1466-8564. 8: 2 (2007) 244-252por
dc.identifier.urihttp://hdl.handle.net/10400.14/2837
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectWatercress (Nasturtium officinale);por
dc.subjectHeat blanchingpor
dc.subjectThermosonicationpor
dc.subjectColour changespor
dc.subjectChlorophyllspor
dc.subjectKinetics modellingpor
dc.titleModelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatmentspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCruz
person.familyNameVieira
person.familyNameSilva
person.givenNameRui
person.givenNameMargarida
person.givenNameCristina
person.identifier1123160
person.identifier1473674
person.identifier.ciencia-idAB11-B31E-1AF2
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0839-1881
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id8522888800
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication0893af24-7342-4525-84e2-2486f54a04e8
relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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