Color degradation kinetics of pineapple puree during thermal processing |
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Authors: | Benjar Chutintrasri |
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Affiliation: | a Faculty of Science, Food Technology Department, Ramkhamhaeng University, Bangkok 10240, Thailand b Food Engineering and Bioprocess Technology, School of Environment, Resources and Development, Asian Institute of Technology, Pathumthani, Klongluang 12120, Thailand |
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Abstract: | Improvement of color, as a quality attribute of processed pineapple puree, has been made possible by the increase in knowledge of kinetic of color change. The kinetics of color degradation of pineapple puree were investigated during heat treatment at 70-110 °C in order to cover the temperature range that used in preheat and sterilization of commercial aseptic pineapple puree. Color changes associated with heat-treated puree were monitored using Hunter colorimeter (L, a, b, total color difference—ΔE) and Browning index (A420). The changes in L and b values fitted well to the first-order kinetic model while ΔE, a value, and Browning index followed the zero-order kinetic. The dependence of the rate constant on temperature was represented by an Arrhenius equation. The results suggested that ΔE and lightness, based on activation energy, were the most sensitive measures of color change at temperature range 70-90 and 95-110 °C, respectively. |
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Keywords: | Activation energy Lightness Browning index Hunter color parameters Total color difference Thermal treatment |
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