کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278212 | 464514 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of thermal processing on the quality loss of pineapple juice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Three indexes, namely colorimetric Hunter parameters (L, a, b and ÎE), hydroxymethylfurfural (HMF) and brown pigment formation, were monitored to determine the quality loss of pineapple juice at temperatures ranging from 55 to 95 °C. The changes in a and b values followed first order kinetics while ÎE fitted well to a combined model which described both non-enzymatic browning reaction and destruction of carotenoid pigment. For browning indexes, HMF and brown pigment formation increased linearly with heating time and could be explained using zero order reaction kinetics. The results suggested that processing temperature had a significant effect on the color change of pineapple juice. The dependence of the rate constant on temperature was represented by an Arrhenius equation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 66, Issue 2, January 2005, Pages 259-265
Journal: Journal of Food Engineering - Volume 66, Issue 2, January 2005, Pages 259-265
نویسندگان
Marisa Rattanathanalerk, Naphaporn Chiewchan, Walaiporn Srichumpoung,