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Thermal Kinetics of Color Changes in Pea Puree

机译:豌豆泥颜色变化的热动力学

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摘要

Change in food color is associated with heat treatment of the food. Retention of food color after thermal processing may be used to predict the extent of quality deterioration of food resulting from exposure to heat. Samples of green pea puree were heat treated for different lengths of time at several temperatures to determine thermal destruction of color. Hunter color scale values (L, a, and b) from heat treated samples were analyzed to determine the kinetics of color change due to heat treatment. Color changes followed first-order reaction kinetics. Reaction rate and activation energy, as well as D and z values of color degradation, were determined experimentally. The determined D and z values for (-La/b) were 31.10 min and 42.87℃, respectively. These values were used to estimate the color change of pea puree processed in cylindrical plastic cans. The estimated colors were compared with experimentally determined color values under identical processing conditions. Good agreement was found between the estimated and experimental color retentions.
机译:食物颜色的变化与食物的热处理有关。热处理后食品颜色的保留可用于预测由于暴露于热导致食品质量下降的程度。将豌豆泥样品在几个温度下热处理不同的时间,以确定颜色的热破坏。分析来自热处理样品的亨特色标值(L,a和b),以确定由于热处理引起的颜色变化动力学。颜色变化遵循一级反应动力学。实验确定了反应速率和活化能以及颜色降解的D和z值。 (-La / b)的D和z值分别为31.10分钟和42.87℃。这些值用于估计在圆柱形塑料罐中加工的豌豆泥的颜色变化。在相同的处理条件下,将估计的颜色与实验确定的颜色值进行比较。在估计的和保留的颜色之间发现了很好的一致性。

著录项

  • 来源
    《Journal of food engineering》 |1995年第1期|p.77-86|共10页
  • 作者单位

    Department of Food Science and Technology, College of Agriculture and Life Science, Seoul National University, Suwon 441-744, Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

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