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Cinétique thermique de la dégradation de la couleur et des caractéristiques de la pâte d'oignon lors de l'entreposage.

Thermal kinetics of colour degradation and storage characteristics of onion paste.

Auteurs : AHMED J., SHIVHARE U. S.

Type d'article : Article

Résumé

The kinetics of colour degradation at selected temperatures and effects of packaging materials and storage temperatures on colour of onion paste were determined. Colour changes during thermal processing followed first-order reaction kinetics. The tristimulus colour value combination La/b adequately described the colour degradation. Dependence of the rate constant during thermal processing of onion paste obeyed the Arrhenius relationship. The activation energy for onion paste was estimated to be 16.2 kJ/mol. The total colour of onion paste was significantly affected by packaging materials, temperature and duration of storage. The paste colour was more stable at low temperatures(5 °C) than at higher temperatures (25 °C).

Détails

  • Titre original : Thermal kinetics of colour degradation and storage characteristics of onion paste.
  • Identifiant de la fiche : 2002-1985
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 34 - n. 6
  • Date d'édition : 2001

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