Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

BACKGROUND A lack of knowledge about the dynamic rheological properties and color degradation of bael fruit pulp gives rise to many problems during thermal processing for the preparation of bael fruit products. In this research, the effects of processing temperature (30–75 °C) on dynamic rheology an...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2020-12, Vol.100 (15), p.5596-5602
Main Authors: Sonawane, Akshay, Pathak, Sumit, Pradhan, Rama Chandra
Format: Article
Language:English
Subjects:
activation energy
Aegle - chemistry
bael fruit pulp
Color
color degradation
Color fading
Degradation
dynamic rheology
Food Handling - methods
Frequency ranges
Fruit - chemistry
Fruits
Gels - chemistry
Kinetics
Loss modulus
Modulus of elasticity
Pigments, Biological - chemistry
Pulp
Rheological properties
Rheology
Storage modulus
Temperature
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Summary:BACKGROUND A lack of knowledge about the dynamic rheological properties and color degradation of bael fruit pulp gives rise to many problems during thermal processing for the preparation of bael fruit products. In this research, the effects of processing temperature (30–75 °C) on dynamic rheology and color degradation kinetics of bael fruit pulp were studied and analyzed. RESULTS Bael fruit pulp showed more elastic behavior than viscous behavior by analyzing the storage modulus, loss modulus and phase angle over oscillatory frequency range 0.06–300 rad s−1. The dynamic rheological study classified the bael fruit pulp as a weak gel (G′ > G″). The values of first‐order degradation rate constant (k) were determined to be 0.07, 0.011, 0.018 and 0.023 for 30, 45, 60 and 75 °C, respectively. The first‐order color degradation kinetics of bael fruit pulp has given a higher value of activation energy (Ea = 23.83 kJ mol−1) with coefficient of determination (R2) of 0.99, which indicated a higher sensitivity for treatment temperature and time during processing. CONCLUSIONS The results obtained would allow simplification of processes for easier formulation of quality products from bael fruit pulp. This study has the potential to increase the processing ability of bael fruit, which will encourage a greater production of bael fruits. © 2020 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10612