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The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the β‐Elimination Reaction
Author(s) -
Vu Trong Son,
Smout Chantal,
Sila D.N.,
Van Loey Ann M.L,
Hendrickx Marc E.G
Publication year - 2006
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.1750-3841.2006.00177.x
Subject(s) - chemistry , reaction rate constant , aqueous solution , texture (cosmology) , depolymerization , chloride , citric acid , reaction rate , organic chemistry , kinetics , physics , quantum mechanics , artificial intelligence , computer science , image (mathematics) , catalysis
Thermal texture degradation of carrots was studied at a temperature of 100 °C in aqueous solutions containing sodium chloride, citric acid, ascorbic acid, and ethylenediaminetetraacetic acid (EDTA) at different concentrations. To enhance the texture of the final product, the carrot samples were pretreated at 65 °C for 30 min in an aqueous calcium chloride solution (5 g/L). For all case studies considered, the pH of the solutions was adjusted to pH = 6.0. In parallel, both the changes in degree of esterification (DE) and the progress of the β‐elimination reaction of carrot pectin under the same conditions were investigated. The kinetic parameters for texture degradation (rate constant k t and final texture value [TP ∞ /TP 0 ]) were estimated using a fractional conversion model. The results indicate that both the rate constant for texture degradation ( k t ) and the rate constant for the β‐elimination reaction ( k b ) increased with increasing additive concentration, while the final texture values (TP ∞ /TP 0 ) and DE decreased with increasing additive concentration in all systems studied. A high correlation was observed between the relative rate constant for texture degradation and the relative rate constant for the β‐elimination reaction on the one hand, and the relative final texture value and the relative rate constant for the β‐elimination reaction on the other hand, suggesting that the influence of the solutes on texture degradation can be explained by their influence on the β‐elimination reaction.