Kinetic study on colour changes in wheat germ due to heat

被引：25

作者：

Ibanoglu, E ^{[1
]}

机构：

[1] Gaziantep Univ, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 51卷 / 03期

关键词：

colour kinetics; infrared heating; wheat germ;

D O I：

10.1016/S0260-8774(01)00057-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Colour change during infrared heating of wheat germ was studied at 100-150degreesC for 5-40 min. An increase in L values and a decrease in a values were observed at increased time and temperature of heating. Scattered data were obtained for the b values. Results showed that the L and a values can be successfully modelled using a third-degree polynomial equation., which can be used to estimate the colour changes during heating. The activation energy for the colour changes in wheat germ, based on the L values. was found as 36.6 kJ/mol. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：209 / 213

页数：5

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