Thermal colour degradation kinetics of mango puree

被引：57

作者：

Ahmed, J ^{[1
]}

Shivhare, US ^{[1
]}

Kaur, M ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2002年 / 5卷 / 02期

关键词：

D O I：

10.1081/JFP-120005791

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Colour degradation during thermal processing of mango puree was studied at 50-90degreesC for 0-20 min. Post-processing Hunter colour scale values (L, a and b) were used to determine the kinetics of colour degradation. The thermal degradation of Hunter colour b value (representing yellowness) and L x a x b value (representing total colour) followed first-order reaction kinetics. The activation energy values for yellow colour and total colour were found to be 36.26 and 36.79 kJ/mol respectively.

引用

页码：359 / 366

页数：8

共 20 条

[1] Rheological characteristics and kinetics of colour degradation of green chilli puree [J].

Ahmed, J ;

Shivhare, US ;

Raghavan, GSV .

JOURNAL OF FOOD ENGINEERING, 2000, 44 (04) :239-244

[2] Chlorophyll and color of green chilli puree as affected by mesh size and temperature [J].

Ahmed, J ;

Shivhare, US ;

Singh, GD .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2000, 3 (02) :305-315

[3]

[Anonymous], MANGO BOT PRODUCTION

[4]

[Anonymous], CAROTENOIDS COLORANT

[5]

CLYDESDALE FM, 1970, FOOD PROD DEV, V4, P127

[6]

Food and Agricultural Organization (FAO), 1998, PROD YB

[7]

GOLD HJ, 1959, FOOD TECHNOL-CHICAGO, V13, P281

[8] KINETICS OF THERMAL DEGRADATION OF CHLOROPHYLL IN SPINACH PUREE [J].

GUPTE, SM ;

FRANCIS, FJ ;

ELBISI, HM .

JOURNAL OF FOOD SCIENCE, 1964, 29 (04) :379-&

[9]

Hutchings JB, 1994, Food colour and appearance

[10] Chlorophyllase inactivation as a measure of blanching efficacy and colour retention of artichokes (Cynara scolymus L.) [J].

Ihl, M ;

Monsalves, M ;

Bifani, V .

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (01) :50-56

← 1 2 →