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Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study.

Authors :
Chandran J
Nisha P
Singhal RS
Pandit AB
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