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Colour changes in thermally processed cupuaçu ( Theobroma grandiflorum ) puree: critical times and kinetics modelling
Author(s) -
Silva Filipa M.,
Silva Cristina L. M.
Publication year - 1999
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.1365-2621.1999.00246.x
Subject(s) - theobroma , colorimeter , isothermal process , arrhenius equation , thermodynamics , kinetics , chemistry , power law , mathematics , analytical chemistry (journal) , materials science , activation energy , chromatography , horticulture , physics , optics , statistics , quantum mechanics , biology
Summary Colour changes in thermally treated cupuaçu ( Theobroma grandiflorum ) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80–115 °C were performed and colour was measured by a tristimulus colorimeter. At each temperature total colour difference (TCD*) increased and normalized L* decreased with processing time, both following a power law model. The power of the model was temperature‐dependent and described by the Arrhenius law. To estimate the model constants, a one‐step non‐linear regression was performed on all data. Activation energies of 31 and 36 kJ/mol were determined for TCD* and normalized L*, respectively. These results should prove useful in the design of pasteurization processes which minimize colour changes in cupuaçu puree.