Thermal colour degradation kinetics of mango puree

Colour degradation during thermal processing of mango puree was studied at 50-90degreesC for 0-20 min. Post-processing Hunter colour scale values (L, a and b) were used to determine the kinetics of colour degradation. The thermal degradation of Hunter colour b value (representing yellowness) and L x a x b value (representing total colour) followed first-order reaction kinetics. The activation energy values for yellow colour and total colour were found to be 36.26 and 36.79 kJ/mol respectively.