The kinetics of browning measured during the storage of onion and strawberry.

Author(s) : SÁ M. M., SERENO A. M.

Type of article: Article

Summary

Experimental results of colour formation of onion as a function of time for each level of water activity were best represented by a zero order kinetics, while anthocyanin degradation in strawberry followed a second order kinetics. Rate coefficients obtained in both cases showed an increase in the rate of the reactions with both temperature and water activity.

Details

  • Original title: The kinetics of browning measured during the storage of onion and strawberry.
  • Record ID : 2002-1977
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 4
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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