dc.contributor.author |
Oliveira, Maria |
en |
dc.contributor.author |
Silva, CLM |
en |
dc.coverage.spatial |
ORLANDO, FLORIDA |
en |
dc.date.accessioned |
2014-02-18T23:21:01Z |
en |
dc.date.issued |
1999-02-01 |
en |
dc.identifier.citation |
International Journal of Food Science and Technology 34(1):87-94 01 Feb 1999 |
en |
dc.identifier.issn |
0950-5423 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/21655 |
en |
dc.description.abstract |
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. |
en |
dc.language |
English |
en |
dc.publisher |
BLACKWELL SCIENCE LTD |
en |
dc.relation.ispartofseries |
International Journal of Food Science and Technology |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://authorservices.wiley.com/bauthor/faqs_copyright.asp http://www.sherpa.ac.uk/romeo/issn/0950-5423/ |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
Science & Technology |
en |
dc.subject |
Life Sciences & Biomedicine |
en |
dc.subject |
Food Science & Technology |
en |
dc.subject |
FOOD SCIENCE & TECHNOLOGY |
en |
dc.subject |
Cupuacu |
en |
dc.subject |
kinetics |
en |
dc.subject |
pasteurization |
en |
dc.subject |
total colour difference |
en |
dc.subject |
tristimulus colorimeter |
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dc.subject |
QUALITY |
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dc.subject |
DETERIORATION |
en |
dc.subject |
TEMPERATURES |
en |
dc.subject |
PULP |
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dc.title |
Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling |
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dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1046/j.1365-2621.1999.00246.x |
en |
pubs.issue |
1 |
en |
pubs.begin-page |
87 |
en |
pubs.volume |
34 |
en |
pubs.end-page |
94 |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
163256 |
en |
pubs.record-created-at-source-date |
2014-02-19 |
en |