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Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree
Author(s) -
Ahmed J.,
Kaur A.,
Shivhare U.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09457.x
Subject(s) - spinach , chemistry , degradation (telecommunications) , food science , kinetics , activation energy , arrhenius equation , red cabbage , arrhenius plot , horticulture , biochemistry , organic chemistry , biology , computer science , telecommunications , physics , quantum mechanics
The kinetics of color degradation of spinach, mustard leaves, and mixed (mustard:spinach:fenugreek = 1:0.75:0.25) puree were investigated at temperatures between 75 and 115 °C. Color degradation was studied in respect to both visual green color (Hunter ‐a value) and total color [L × (‐a) × b]. Degradation of color followed 1st‐order reaction kinetics. Temperature dependence of the degradation rate constant obeyed the Arrhenius relationship with activation energies ranging between 19.71 and 41.64 kJ/mol. Higher activation energy value indicated greater temperature sensitivity of mustard leaves than spinach and mixed puree. Activation energies for visual green color were consistently higher than that for total color. Visual green color could therefore be used for on‐line quality control of spinach, mustard leaves, and mixed puree during thermal processing.