期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 51, 期 10, 页码 2678-2684出版社
SPRINGER INDIA
DOI: 10.1007/s13197-012-0741-9
关键词
Quality kinetics; Colour degradation; Beetroot; Betalin; EcoCooker; Rate constant
资金
- Land Research Institute, Mumbai
The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 A degrees C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the kinetic parameters obtained from the isothermal experiments to predict the losses of color in the non-isothermal heating/processing method based on the time-temperature data for each of the methods. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
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