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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Flavour Aroma Cupuaçu Pasteurisation kinetics
Contexto Educativo
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
Editora
Wiley