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Modelling the change in colour of potassium sorbate powder during heating
Author(s) -
Han Jung H.,
Floros John D.
Publication year - 1998
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1998.00136.x
Subject(s) - potassium sorbate , potassium , food science , materials science , environmental science , chemistry , metallurgy , sugar
Colour change of potassium sorbate caused by heating was statistically modelled to examine its potential as a time–temperature process indicator. A full factorial design with five levels of heating time ( t ) and temperature ( T ) was used. L , a and b values were measured by a HunterLab colorimeter, and second‐order polynomial models were developed. Heating significantly reduced L and increased b values, causing the potassium sorbate powder to turn dark yellow, possibly because of non‐enzymatic browning reactions. Statistically significant models with good fit were developed for L and b , and their response surfaces were generated. This potassium sorbate‐based system may be a suitable indicator for high‐temperature heating processes such as dry heat sterilizers or baking ovens.