Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2838
Título: Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
Autor: Gonçalves, E. M.
Pinheiro, J.
Abreu, M.
Brandão, T. R. S.
Silva, Cristina L.M.
Palavras-chave: Pumpkin
Kinetic models
Data: 2007
Editora: Elsevier
Citação: "Journal of food engineering". ISSN 0260-8774. 81: 4 (2007) 693-701
Resumo: The 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.
URI: http://hdl.handle.net/10400.14/2838
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4F3NXWY-3&_user=2460358&_coverDate=01%2F31%2F2006&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1472630790&_rerunOrigin=scholar.google&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=a4f19d2670d29dc0886dd8c786451bd8&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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