Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664531 | Journal of Food Engineering | 2018 | 8 Pages |
Abstract
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.
Keywords
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)Ascorbic acid (PubChem CID: 54670067)Surface colourNatural pigmentDegradation kineticsRed pepperNon-enzymatic browningLutein (PubChem CID: 5281243)
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Xu-Hai Yang, Li-Zhen Deng, Arun S. Mujumdar, Hong-Wei Xiao, Qian Zhang, Za Kan,