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Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study.
- Source :
-
Journal of food science and technology [J Food Sci Technol] 2014 Oct; Vol. 51 (10), pp. 2678-84. Date of Electronic Publication: 2012 Jun 08. - Publication Year :
- 2014
-
Abstract
- The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the kinetic parameters obtained from the isothermal experiments to predict the losses of color in the non-isothermal heating/processing method based on the time-temperature data for each of the methods. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
Details
- Language :
- English
- ISSN :
- 0022-1155
- Volume :
- 51
- Issue :
- 10
- Database :
- MEDLINE
- Journal :
- Journal of food science and technology
- Publication Type :
- Academic Journal
- Accession number :
- 25328211
- Full Text :
- https://doi.org/10.1007/s13197-012-0741-9