期刊
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
卷 35, 期 5, 页码 415-419出版社
ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
DOI: 10.1006/fstl.2001.0875
关键词
bananas; kinetics; modeling; storage; color; texture
Kinetics of color and texture changes in ripening bananas were investigated as a function of storage temperature (10, 16, 22, 28 degreesC). Color was evaluated in terms of L, a and b values as well as the total color difference (DeltaE) representing the residual deviations from the ripe stage. Puncture force (PF) was used to evaluate the texture properties of banana. The results indicated that the time dependence of L, DeltaE and PF values followed a logistic model, while a and b values were well described by a simple Zero-order and fraction conversion models, respectively. The Arrhenius equation adequately described the temperature dependence of the reaction rate constants for both color and texture parameters, from which the activation energies and rate constant at reference temperature 15 degreesC were obtained. There were significant linear correlations between color parameters (L, a, b, DeltaE) and texture parameter (PF).
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