Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 4, Issue 8, Pages 1442-1449Publisher
SPRINGER
DOI: 10.1007/s11947-009-0245-4
Keywords
Blanching; Color changes; Kinetic parameter; Peroxidase inactivation; Seedless guava
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Funding
- Universiti Putra Malaysia
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Thermal treatment of seedless guava (Psidium guajava L.) cubes was carried out in the temperature range of 80-95 degrees C. The kinetics of peroxidase inactivation and color changes due to thermal treatments were determined. Peroxidase inactivation followed a first-order kinetic model, where the activation energy was 96.39 +/- 4 kJ mol(-1). Color was quantified in terms of L, a, and b values in the Hunter system. The color changes during processing were described by a first-order kinetic model, except total color difference which followed a zero-order kinetic model. The temperature dependence of the degradation followed the Arrhenius relation. The activation energies (E-a) for L, a, b, and total color difference (Delta E) were 122.68 +/- 3, 88.47 +/- 5, 104.86 +/- 5, and 112.65 +/- 5 kJ mol(-1), respectively. The results of this work are a good tool to further optimize seedless guava thermal treatment conditions.
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