Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling

Detalhes bibliográficos
Autor(a) principal: Silva, Filipa M.
Data de Publicação: 1999
Outros Autores: Silva, Cristina L. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6553
Resumo: Colour changes in thermally treated cupuaçu (Theobroma grandiflorum) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80–115 °C were performed and colour was measured by a tristimulus colorimeter. At each temperature total colour difference (TCD*) increased and normalized L* decreased with processing time, both following a power law model. The power of the model was temperature-dependent and described by the Arrhenius law. To estimate the model constants, a one-step non-linear regression was performed on all data. Activation energies of 31 and 36 kJ/mol were determined for TCD* and normalized L*, respectively. These results should prove useful in the design of pasteurization processes which minimize colour changes in cupuaçu puree
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spelling Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modellingCupuaçuKineticsPasteurizationTotal colour differenceTristimulus colorimeterColour changes in thermally treated cupuaçu (Theobroma grandiflorum) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80–115 °C were performed and colour was measured by a tristimulus colorimeter. At each temperature total colour difference (TCD*) increased and normalized L* decreased with processing time, both following a power law model. The power of the model was temperature-dependent and described by the Arrhenius law. To estimate the model constants, a one-step non-linear regression was performed on all data. Activation energies of 31 and 36 kJ/mol were determined for TCD* and normalized L*, respectively. These results should prove useful in the design of pasteurization processes which minimize colour changes in cupuaçu pureeWiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaSilva, Filipa M.Silva, Cristina L. M.2011-10-20T17:41:53Z19991999-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6553engSILVA, Filipa M. ; SILVA, Cristina L. M. Silva - Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 34, n.º 1 (1999), p. 87–9410.1046/j.1365-2621.1999.00246.xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T12:00:28Zoai:repositorio.ucp.pt:10400.14/6553Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:00:28Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
title Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
spellingShingle Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
Silva, Filipa M.
Cupuaçu
Kinetics
Pasteurization
Total colour difference
Tristimulus colorimeter
title_short Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
title_full Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
title_fullStr Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
title_full_unstemmed Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
title_sort Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
author Silva, Filipa M.
author_facet Silva, Filipa M.
Silva, Cristina L. M.
author_role author
author2 Silva, Cristina L. M.
author2_role author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Silva, Filipa M.
Silva, Cristina L. M.
dc.subject.por.fl_str_mv Cupuaçu
Kinetics
Pasteurization
Total colour difference
Tristimulus colorimeter
topic Cupuaçu
Kinetics
Pasteurization
Total colour difference
Tristimulus colorimeter
description Colour changes in thermally treated cupuaçu (Theobroma grandiflorum) fruit puree were modelled mathematically. Isothermal experiments in the temperature range of 80–115 °C were performed and colour was measured by a tristimulus colorimeter. At each temperature total colour difference (TCD*) increased and normalized L* decreased with processing time, both following a power law model. The power of the model was temperature-dependent and described by the Arrhenius law. To estimate the model constants, a one-step non-linear regression was performed on all data. Activation energies of 31 and 36 kJ/mol were determined for TCD* and normalized L*, respectively. These results should prove useful in the design of pasteurization processes which minimize colour changes in cupuaçu puree
publishDate 1999
dc.date.none.fl_str_mv 1999
1999-01-01T00:00:00Z
2011-10-20T17:41:53Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6553
url http://hdl.handle.net/10400.14/6553
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv SILVA, Filipa M. ; SILVA, Cristina L. M. Silva - Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 34, n.º 1 (1999), p. 87–94
10.1046/j.1365-2621.1999.00246.x
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell
publisher.none.fl_str_mv Wiley Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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