کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225628 | 464505 | 2007 | 9 صفحه PDF | دانلود رایگان |

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75–95 °C.Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 °C were 86.20 ± 5.57 kJ mol−1 and 0.27 ± 0.01 min−1, respectively.During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L∗a∗b∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law.The results of this work are a good tool to further optimise pumpkin blanching conditions.
Journal: Journal of Food Engineering - Volume 81, Issue 4, August 2007, Pages 693–701