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Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching
The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin ( Cucurbita maxima L.) were studied in the temperature range of 75–95 °C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference t...
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| Published in: | Journal of food engineering 2007-08, Vol.81 (4), p.693-701 |
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| Main Authors: | , , , , |
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| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c398t-38bcce2bc42242e61c52944db27a8f7c91d77a705e19f0ddb5cf4a070ac667583 |
| container_end_page | 701 |
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| container_start_page | 693 |
| container_title | Journal of food engineering |
| container_volume | 81 |
| creator | Gonçalves, E.M. Pinheiro, J. Abreu, M. Brandão, T.R.S. Silva, C.L.M. |
| description | The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (
Cucurbita maxima L.) were studied in the temperature range of 75–95
°C.
Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85
°C were 86.20
±
5.57
kJ
mol
−1 and 0.27
±
0.01
min
−1, respectively.
During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE
L
∗
a
∗
b
∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law.
The results of this work are a good tool to further optimise pumpkin blanching conditions. |
| doi_str_mv | 10.1016/j.jfoodeng.2007.01.011 |
| format | article |
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Cucurbita maxima L.) were studied in the temperature range of 75–95
°C.
Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85
°C were 86.20
±
5.57
kJ
mol
−1 and 0.27
±
0.01
min
−1, respectively.
During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE
L
∗
a
∗
b
∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law.
The results of this work are a good tool to further optimise pumpkin blanching conditions.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2007.01.011</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>activation energy ; Biological and medical sciences ; Blanching ; color ; Color temperature ; Colour ; enzyme inactivation ; Food engineering ; Food industries ; food processing ; food quality ; freezing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat inactivation ; Inactivation ; Kinetic models ; Mathematical models ; optimization ; Peroxidase ; prediction ; process control ; Pumpkin ; Pumpkins ; raw foods ; reaction kinetics ; Surface layer ; temperature ; Texture</subject><ispartof>Journal of food engineering, 2007-08, Vol.81 (4), p.693-701</ispartof><rights>2007 Elsevier Ltd</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-38bcce2bc42242e61c52944db27a8f7c91d77a705e19f0ddb5cf4a070ac667583</citedby><cites>FETCH-LOGICAL-c398t-38bcce2bc42242e61c52944db27a8f7c91d77a705e19f0ddb5cf4a070ac667583</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18621360$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Gonçalves, E.M.</creatorcontrib><creatorcontrib>Pinheiro, J.</creatorcontrib><creatorcontrib>Abreu, M.</creatorcontrib><creatorcontrib>Brandão, T.R.S.</creatorcontrib><creatorcontrib>Silva, C.L.M.</creatorcontrib><title>Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching</title><title>Journal of food engineering</title><description>The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (
Cucurbita maxima L.) were studied in the temperature range of 75–95
°C.
Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85
°C were 86.20
±
5.57
kJ
mol
−1 and 0.27
±
0.01
min
−1, respectively.
During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE
L
∗
a
∗
b
∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law.
The results of this work are a good tool to further optimise pumpkin blanching conditions.</description><subject>activation energy</subject><subject>Biological and medical sciences</subject><subject>Blanching</subject><subject>color</subject><subject>Color temperature</subject><subject>Colour</subject><subject>enzyme inactivation</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing</subject><subject>food quality</subject><subject>freezing</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat inactivation</subject><subject>Inactivation</subject><subject>Kinetic models</subject><subject>Mathematical models</subject><subject>optimization</subject><subject>Peroxidase</subject><subject>prediction</subject><subject>process control</subject><subject>Pumpkin</subject><subject>Pumpkins</subject><subject>raw foods</subject><subject>reaction kinetics</subject><subject>Surface layer</subject><subject>temperature</subject><subject>Texture</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkEGP0zAQhSMEEmXhL4AvCJBoGDuJ7dxAFbsgFXGAPVuOPWldUrvYzqrc-Om4yiKOSCPNHL73ZuZV1XMKNQXK3x3qwxiCRb-rGYCogZaiD6oVlaJZd0LAw2oFjMNaCtE-rp6kdACADhhbVb-_FOU0Ob8jeY_kh_OYnUkkjOSEMZyd1QmJ89pkd6ezC_4tMWEKcyTaW5LxnOeIxOy13-Eim4-nYkNek81s5ji4rMlRn91Rk239htg5XpYNk_ZmX6an1aNRTwmf3fer6vb64_fNp_X2683nzYft2jS9zOtGDsYgG0zLWMuQU9Oxvm3twISWozA9tUJoAR3SfgRrh86MrQYB2nAuOtlcVa8W31MMP2dMWR1dMuV17THMScmeU9nJlheSL6SJIaWIozrFcn38pSioS-LqoP4mri6JK6ClaBG-vF-hk9HTGMuLLv1TS85ow6FwLxZu1EHpXSzM7TcGtClevIFeFOL9QmBJ5M5hVMk49Aati2iyssH975g_fIKlPg</recordid><startdate>20070801</startdate><enddate>20070801</enddate><creator>Gonçalves, E.M.</creator><creator>Pinheiro, J.</creator><creator>Abreu, M.</creator><creator>Brandão, T.R.S.</creator><creator>Silva, C.L.M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20070801</creationdate><title>Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching</title><author>Gonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-38bcce2bc42242e61c52944db27a8f7c91d77a705e19f0ddb5cf4a070ac667583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>activation energy</topic><topic>Biological and medical sciences</topic><topic>Blanching</topic><topic>color</topic><topic>Color temperature</topic><topic>Colour</topic><topic>enzyme inactivation</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing</topic><topic>food quality</topic><topic>freezing</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat inactivation</topic><topic>Inactivation</topic><topic>Kinetic models</topic><topic>Mathematical models</topic><topic>optimization</topic><topic>Peroxidase</topic><topic>prediction</topic><topic>process control</topic><topic>Pumpkin</topic><topic>Pumpkins</topic><topic>raw foods</topic><topic>reaction kinetics</topic><topic>Surface layer</topic><topic>temperature</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gonçalves, E.M.</creatorcontrib><creatorcontrib>Pinheiro, J.</creatorcontrib><creatorcontrib>Abreu, M.</creatorcontrib><creatorcontrib>Brandão, T.R.S.</creatorcontrib><creatorcontrib>Silva, C.L.M.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gonçalves, E.M.</au><au>Pinheiro, J.</au><au>Abreu, M.</au><au>Brandão, T.R.S.</au><au>Silva, C.L.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching</atitle><jtitle>Journal of food engineering</jtitle><date>2007-08-01</date><risdate>2007</risdate><volume>81</volume><issue>4</issue><spage>693</spage><epage>701</epage><pages>693-701</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (
Cucurbita maxima L.) were studied in the temperature range of 75–95
°C.
Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85
°C were 86.20
±
5.57
kJ
mol
−1 and 0.27
±
0.01
min
−1, respectively.
During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE
L
∗
a
∗
b
∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law.
The results of this work are a good tool to further optimise pumpkin blanching conditions.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2007.01.011</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2007-08, Vol.81 (4), p.693-701 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_896185846 |
| source | ScienceDirect Freedom Collection 2022-2024 |
| subjects | activation energy Biological and medical sciences Blanching color Color temperature Colour enzyme inactivation Food engineering Food industries food processing food quality freezing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects heat inactivation Inactivation Kinetic models Mathematical models optimization Peroxidase prediction process control Pumpkin Pumpkins raw foods reaction kinetics Surface layer temperature Texture |
| title | Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching |
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