کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664531 | 1427070 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying
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کلمات کلیدی
α-Carotene (PubChem CID: 4369188)β-Cryptoxanthin (PubChem CID: 5281235)Capsanthin (PubChem CID: 5281228)Capsorubin (PubChem CID: 5281229)Zeaxanthin (PubChem CID: 5280899)β-Carotene (PubChem CID: 5280489) - β-کاروتن (PubChem CID: 5280489)Ascorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Surface colour - رنگ سطحیNatural pigment - رنگدانه طبیعیDegradation kinetics - سینتیک تخریبRed pepper - فلفل قرمزNon-enzymatic browning - قهوه ای غیر آنزیمیLutein (PubChem CID: 5281243) - لوتئین (PubChem CID: 5281243)
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying](/preview/png/6664531.png)
چکیده انگلیسی
In current work, the evolution kinetic models of moisture, surface colour (Lâ, aâ, and bâ), natural pigment and non-enzymatic browning (NEB) of red pepper during hot air drying at drying temperatures of 60, 70, and 80â¯Â°C were investigated. The relationships between surface colour and natural pigment, as well as non-enzymatic browning were explored. Results showed that, the drying time of red pepper decreased with the increase of drying temperature, Weibull model fits the drying curves well. By comparing the fitting of kinetic models to the experimental data, it was found that the evolution kinetics of surface colour (Lâ, aâ, and bâ) and NEB followed the Weibull and zero-order model, respectively. The degradation of natural pigment fitted well to both the Weibull and first-order model. The activation energy for Lâ, aâ, bâ, natural pigment and NEB evolution were 42.47, 42.83, 44.92, 37.22, and 56.68â¯kJ/mol, respectively, which indicates that browning was most sensitive to heat. Furthermore, the surface colour parameters showed a positive correlation with natural pigment content, and a negative correlation with NEB. Equations to predict the concentration of the natural pigment in red pepper on the basis of CIELAB colour values were obtained.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 231, August 2018, Pages 101-108
Journal: Journal of Food Engineering - Volume 231, August 2018, Pages 101-108
نویسندگان
Xu-Hai Yang, Li-Zhen Deng, Arun S. Mujumdar, Hong-Wei Xiao, Qian Zhang, Za Kan,