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Resumo(s)
Optimisation of thermal processes relies on adequate degradation kinetic models for food safety and quality. In order to use peach puree as a model food to further validate calculated optimal conditions, isothermal experiments, using peach puree, were performed between 110°C and 135°C. Colour was quantified using the L, a, b system. Two combinations of these parameters, La/b and Total Colour Difference (TCD), were used to evaluate the total colour change. A one-step non-linear regression was performed on all data using the Arrhenius model. The changes in the L and b values followed a first-order reaction with activation energies of 107 ± 7 and 109 ± 8 kJ/mol, respectively. The fractional conversion model was applied to a, La/b and TCD resulting in activation energies of 106 ± 13, 106 ± 10 and 119 ± 9 kJ/mol, respectively.
Descrição
Palavras-chave
Peach puree Colour degradation Kinetics Modelling Model food
Contexto Educativo
Citação
ÁVILA, I.M.L.B. ; SILVA, C.L.M. - Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering. ISSN 0260-8774. Vol. 39, n.º 2 (1999), p. 161-166
Editora
Elsevier