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CHANGES IN PHYSICAL AND CHEMICAL PARAMETERS OF THE TRADITIONAL PORTUGUESE PRODUCT ÁGUA‐MEL DURING THE PRODUCTION PROCESS
Author(s) -
FIGUEIRA ANA CRISTINA,
CAVACO TERESA
Publication year - 2012
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00590.x
Subject(s) - hue , viscosity , chemistry , kinetic energy , process (computing) , heat flow , diagram , thermodynamics , food science , mathematics , artificial intelligence , computer science , physics , operating system , statistics , quantum mechanics , thermal
Changes in physical and chemical parameters (viscosity, total soluble solids and Hunter color parameters L *, a *, b *, chroma and hue angle) of água‐mel were investigated throughout processing. Kinetic parameters for color change of heat‐processed água‐mel were monitored. A zero‐order kinetic model was applied to changes in L * and b *, while a * and C* were described using a first‐order kinetic model. The heating process changed all three color parameters ( L *, a *, b *), causing a shift toward the darker colors. Parameters L * decreased, while a *, b *, C* and hue angle (°h) increased during heating. Regarding changes in total soluble solids and in apparent viscosity, both fitted first‐order kinetics. A direct relationship was found between the changes in these two parameters. The increase in both total soluble solids and viscosity affected a *, b * and C*. In addition, a flow diagram for the Portuguese água‐mel production process has been established. PRACTICAL APPLICATIONS The results of this work have practical uses in the standardization of água‐mel production process. In addition, an instrumental method for color determination, using Hunter color parameters a *, b * and chroma, is suggested for the determination of the production heating time.