Silva, Filipa M.Silva, Cristina L. M.2011-10-202011-10-201999SILVA, Filipa M. ; SILVA, Cristina L. M. Silva - Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 34, n.º 1 (1999), p. 87–94http://hdl.handle.net/10400.14/6553Colour changes in thermally treated cupuaçu (Theobroma grandiflorum) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80–115 °C were performed and colour was measured by a tristimulus colorimeter. At each temperature total colour difference (TCD*) increased and normalized L* decreased with processing time, both following a power law model. The power of the model was temperature-dependent and described by the Arrhenius law. To estimate the model constants, a one-step non-linear regression was performed on all data. Activation energies of 31 and 36 kJ/mol were determined for TCD* and normalized L*, respectively. These results should prove useful in the design of pasteurization processes which minimize colour changes in cupuaçu pureeengCupuaçuKineticsPasteurizationTotal colour differenceTristimulus colorimeterjournal article10.1046/j.1365-2621.1999.00246.x