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Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

2007Journal article Open access
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dc.contributor.authorGonçalves, E. M.
dc.contributor.authorPinheiro, J.
dc.contributor.authorAbreu, M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-11T21:24:10Z
dc.date.available2010-10-11T21:24:10Z
dc.date.issued2007
dc.description.abstractThe effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75–95 C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 C were 86.20 ± 5.57 kJ mol 1 and 0.27 ± 0.01 min 1, respectively. During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L*a*b* colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law. The results of this work are a good tool to further optimise pumpkin blanching conditions.por
dc.identifier.citation"Journal of food engineering". ISSN 0260-8774. 81: 4 (2007) 693-701por
dc.identifier.urihttp://hdl.handle.net/10400.14/2838
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectPumpkinpor
dc.subjectBlanchingpor
dc.subjectKinetic modelspor
dc.subjectPeroxidasepor
dc.subjectColourpor
dc.subjectTexturepor
dc.titleModelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanchingpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonçalves
person.familyNamePinheiro
person.familyNameAbreu
person.familyNameBrandão
person.familyNameSilva
person.givenNameElsa Margarida
person.givenNameJoaquina
person.givenNameMarta
person.givenNameTeresa
person.givenNameCristina
person.identifier556456
person.identifierJ-9418-2012
person.identifier1473674
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person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-idA31F-D2A3-36A8
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-5814-0490
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridN-4198-2013
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7004990784
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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