A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidad de Los Llanos
2014
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| _version_ | 1876465536814022656 |
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| author | Luis E Ordoñez-Santos |
| author_facet | Luis E Ordoñez-Santos |
| contents | A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour Luis E Ordoñez-Santos Luz M Tanganan Gladien X. Mendez-Molano Veterinaria pH Colour degradation kinetic parameters thermal processing Colour is one of the most important factors regarding fruit quality and plays a significant role regarding food products’ appearance, processing and acceptability. This attribute quality significantly influences the final decision to purchase food. This work was thus aimed at studying visual colour degradation kinetics regarding green surface colour when blanching green peppers at selected temperatures (60-80°C). The degradation of green surface colour was measured by -a value or first order kinetics where degradation rate increased with the elevation of temperature. Degradation temperature dependence was suitably modelled by the Arrhenius equation. Activation energy value for green surface colour was 20.16 Kcal / mol. The visual quality of the colour green when green peppers have been thermally treated could probably be objectively determined by using the –a value since this has been reported to be linearly related to green colour and consumer acceptance. 2014 artículo científico 0121-3709 https://www.redalyc.org/articulo.oa?id=89637907002 en http://www.redalyc.org/revista.oa?id=896 Orinoquia application/pdf Universidad de Los Llanos Orinoquia (Colombia) Num.1 Vol.18 |
| format | Artículo científico |
| id | redalyc_89637907002 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Universidad de Los Llanos |
| spellingShingle | A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour Luis E Ordoñez-Santos Veterinaria pH Colour degradation kinetic parameters thermal processing A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour Luis E Ordoñez-Santos Luz M Tanganan Gladien X. Mendez-Molano Veterinaria pH Colour degradation kinetic parameters thermal processing Colour is one of the most important factors regarding fruit quality and plays a significant role regarding food products’ appearance, processing and acceptability. This attribute quality significantly influences the final decision to purchase food. This work was thus aimed at studying visual colour degradation kinetics regarding green surface colour when blanching green peppers at selected temperatures (60-80°C). The degradation of green surface colour was measured by -a value or first order kinetics where degradation rate increased with the elevation of temperature. Degradation temperature dependence was suitably modelled by the Arrhenius equation. Activation energy value for green surface colour was 20.16 Kcal / mol. The visual quality of the colour green when green peppers have been thermally treated could probably be objectively determined by using the –a value since this has been reported to be linearly related to green colour and consumer acceptance. 2014 artículo científico 0121-3709 https://www.redalyc.org/articulo.oa?id=89637907002 en http://www.redalyc.org/revista.oa?id=896 Orinoquia application/pdf Universidad de Los Llanos Orinoquia (Colombia) Num.1 Vol.18 |
| title | A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour |
| topic | Veterinaria pH Colour degradation kinetic parameters thermal processing |
| url | https://www.redalyc.org/articulo.oa?id=89637907002 |