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KINETICS OF THERMAL SOFTENING OF VEGETABLES
Author(s) -
HUANG Y.T.,
BOURNE M. C.
Publication year - 1983
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1983.tb00329.x
Subject(s) - softening , substrate (aquarium) , kinetics , arrhenius equation , thermodynamics , chemistry , materials science , reaction rate constant , activation energy , composite material , physics , biology , ecology , quantum mechanics
The rate of softening in several canned vegetables during the retort process was studied. The rate of softening is consistent with two simultaneous first order kinetic mechanisms; mechanism 1 acting on substrate “a” and mechanism 2 acting on substrate “b”. The rate constants for mechanism 1 are 20 times or more greater than the rate constantsfor mechanism 2. Approximately 85% to 97% of the firmness of the raw commodity is contributed by substrate “a” and the remaining firmness is contributed by substrate “b”. Mechanism 1 is probably due to pectic changes in the interlamellar layer. The biochemical nature of substrate 2 is a matter of speculation. The apparent Arrhenius activation energies range from 5.1 to 35.0 Kcal/mole. The data indicates that softening kinetics of vegetables is more complex than has been formerly assumed.