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

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