Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology

Kinetics modelling of color deterioration during thermal processing of tomato paste with the use... To study the kinetics of color degradation, the tomato paste was designed to be processed at three different temperatures including 60, 70 and 80 °C for 25, 50, 75 and 100 min. a/b ratio, total color difference, saturation index and hue angle were calculated with the use of three main color parameters including L (lightness), a (redness-greenness) and b (yellowness-blueness) values. Kinetics of color degradation was developed by Arrhenius equation and the alterations were modelled with the use of response surface methodology (RSM). It was detected that all of the studied responses followed a first order reaction kinetics with an exception in TCD parameter (zeroth order). TCD and a/b respectively with the highest and lowest activation energy presented the highest sensitivity to the temperature alterations. The maximum and minimum rates of alterations were observed by TCD and b parameters, respectively. It was obviously determined that all of the studied parameters (responses) were affected by the selected independent parameters. 1 Introduction (1965) introduced phenolic compounds polymerization as one of the factors participating in color alterations of food Color is one of the most substantial and widely used factors in materials. Tomato due to containing lycopene compounds food industries that is http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Heat and Mass Transfer Springer Journals

Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology

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Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2018 by Springer-Verlag GmbH Germany, part of Springer Nature
Subject
Engineering; Engineering Thermodynamics, Heat and Mass Transfer; Industrial Chemistry/Chemical Engineering; Thermodynamics
ISSN
0947-7411
eISSN
1432-1181
D.O.I.
10.1007/s00231-018-2394-3
Publisher site
See Article on Publisher Site

Abstract

To study the kinetics of color degradation, the tomato paste was designed to be processed at three different temperatures including 60, 70 and 80 °C for 25, 50, 75 and 100 min. a/b ratio, total color difference, saturation index and hue angle were calculated with the use of three main color parameters including L (lightness), a (redness-greenness) and b (yellowness-blueness) values. Kinetics of color degradation was developed by Arrhenius equation and the alterations were modelled with the use of response surface methodology (RSM). It was detected that all of the studied responses followed a first order reaction kinetics with an exception in TCD parameter (zeroth order). TCD and a/b respectively with the highest and lowest activation energy presented the highest sensitivity to the temperature alterations. The maximum and minimum rates of alterations were observed by TCD and b parameters, respectively. It was obviously determined that all of the studied parameters (responses) were affected by the selected independent parameters. 1 Introduction (1965) introduced phenolic compounds polymerization as one of the factors participating in color alterations of food Color is one of the most substantial and widely used factors in materials. Tomato due to containing lycopene compounds food industries that is

Journal

Heat and Mass TransferSpringer Journals

Published: Jun 5, 2018

References

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