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Advisor(s)
Abstract(s)
Five 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.
Description
Keywords
Pedagogical Context
Citation
GONGALVES, 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.
Publisher
Universidad Politécnica de Valencia