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Texture and colour kinetics of change in blanched carrots

dc.contributor.authorGongalves, E.M.
dc.contributor.authorNunes, J.C.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2011-10-15T13:07:20Z
dc.date.available2011-10-15T13:07:20Z
dc.date.issued2001
dc.description.abstractFive Isothermal heating experiments, at different temperatures and at predetermined time intervals, were carried out on diced carrots. The objective of this study was to determine the degradation kinetics of colour (a and a/b parameters) and texture (work and maximum force) along blanching. The best model to fit the degradation kinetic data was the fractional conversion and the temperature effect was well described by the Arrhenius equation. The k 800c and Ea values were 0.2, 0.05, 0.5 and 0.05 min -1 and 12x103, 18x103, 49x103 and 192x103J/mol, respectively for a, a/b, maximum force and work.por
dc.identifier.citationGONGALVES, E.M. ; NUNES, J.C. ; SILVA, C.L.M. - Texture and colour kinetics of change in blanched carrots. In Congreso Iberoamericano de ingeniería en alimentos, 3º, valencia, spain, 11 - 15 Marzo, 2001 – A. Andrés ... [et al.] - CIBIA 2001. III Congreso Iberoamericano de Ingeniería en Alimentos y I Congreso Español de Ingeniería de Alimentos. Valencia: Universidad Politécnica de Valencia, 2001. [Recurso electrónico-CD-ROM]. 6 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6218
dc.language.isoengpor
dc.peerreviewednopor
dc.publisherUniversidad Politécnica de Valenciapor
dc.titleTexture and colour kinetics of change in blanched carrotspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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