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- Title
Kinetic Modelling of Colour Degradation in Tomato Puree ( Lycopersicon esculentum L.).
- Authors
Nisha, P.; Singhal, Rekha; Pandit, Aniruddha
- Abstract
The kinetics of colour (measured as Hunter ' a' value) degradation in tomato puree ( Lycopersicon esculentum L.) has been studied over a temperature range of 50-120 °C (isothermal condition), and also during normal open pan cooking, pressure cooking and cooking in a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal condition). The degradation of colour as measured by Hunter ' a' value was found to follow first order kinetics. The temperature dependence of degradation was adequately modelled by Arrhenius equation. A mathematical model has been developed using the isothermal parameters obtained to predict correctly the losses of red colour from the time-temperature data of non-isothermal heating/processing method. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
- Subjects
TOMATOES; FOOD color; LYCOPENE; PRESSURE cooking; ARRHENIUS equation; MATHEMATICAL models; FOOD industry; COOKING
- Publication
Food & Bioprocess Technology, 2011, Vol 4, Issue 5, p781
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-009-0300-1